Sorghum was first cultivated in Africa and was uniquely adapted to grow in similar climates. Serving as Africa’s second most important cereal grain in terms of tonnage, sorghum is an important food grain for many African countries. The United States helps meet African food needs by exporting sorghum through food aid efforts. In Africa, sorghum is often used for fermented bread, such as kisra and dosa, and stiff porridges, such as ugali, tuwo, karo and mato. Both boiled whole and pearled sorghum are consumed throughout Africa, and couscous made from sorghum can be found in West Africa.