Sorghum is a resilient traditional cereal well adapted to dry and semi-arid areas. It is commonly consumed as porridge, ugali, flatbreads, or fermented foods. Rich in energy, dietary fiber, antioxidants, and essential minerals such as iron and zinc, sorghum supports healthy digestion and sustained energy release. Its drought tolerance and low input requirements make it a key crop for climate resilience, food security, and sustainable livelihoods.