Sorghum (garow) is an important stable food of the Somali cuisine. Garow has a wonderful nutty taste and highly nutritious, full of protein, contains high amounts of fiber and vitamins. It is often used in Somali flat breads such as lahooh in a flour form as well as other breads. However in this recipe grow is served with butter, sugar and milk, it can’t get any simpler than that for a healthy cereal.
- 2 cups of Sorghum/Millet
- Salt to taste
- Butter, Sugar, Milk to taste
- Clean the sorghum water until it is clear. In a large pot combine the sorghum and enough water to come 2 inches over the sorghum.
- Bring to a boil and cook uncovered for 1 hour, or until tender, add more water if it needed. Stir occasionally.
- Drain and let cool.
- Serve in a bowl with butter sugar and milk