because it's prolific and super easy to grow.

Sorghum syrup is a good sweetener, sort of like molasses lite.

It's just another food crop that's fed to livestock in the US.

Incredible on fresh, warm baking powder biscuits.

They are most likely what the first beer and bread and sugar were made from. Sorghum syrup is legend in most Southern states. I grew up eaten popped sorghum instead of popped corn. And bread made from it. The amazing thing abput millets is that they can grow place wheat wheat and corn often can not. They an withstand drought. And they are a super rotation crop that allows continuous planting. Sorghum most likely got to the US from African slaves. Women slaves were the opnes that were forced to dehusk and clean the grain, something that had to e done in order to make it into flour. And, it's gluten free. It's a Poaceae (grass) and a panicoideae.

Looks like the menu means they put a vinaigrette on top of popped sorghum. Would that work? Wouldn’t it be soggy?

By the way, in Ecuador they use popcorn as a base for some dishes. Sort of like we would put food on top of rice or another grain.

because the list says paprika and seeds that would be on the soup as well

Damaris Phillips from Food Network Star introduced sorghum to a lot of people. I haven't gone out of my way to use it.