Guinea corn

In the early 17th century, slaves brought sweet sorghum seeds, then known as “guinea corn,” to the United States.

It is a fermented drink made from guinea corn, and is, I was told, highly intoxicating if one drinks enough of it.

Their food consists principally of the grains ghaseb and ghafouley, or guinea-corn.

Asses are exceedingly numerous, and likewise go to Soudan to fetch guinea-corn.

Sometimes I take milk, with cakes of rice or flour; or Guinea-corn, baked in a very useful article in my kitchen; viz.

In the West Indies maize, guinea corn, sugar-corn tops, and sometimes molasses are given.