mysomalifood » Sorghum

Shuuro/Soor

mysomalifood — Mon, 18 Jul 2011 19:04:39 +0000

Soor or shuuro is very popular in East Africa and it is a traditional part of the Somali cuisine, in this recipe I have made it with corn flour and sorghum flour, if you like you could just use corn flour. Sorghum flour adds full of nutritional benefits protein, iron and for texture and flavor. it is cooked like hot cereal and it is thin like porridge consistency . it is mostly enjoyed hot, with some butter and honey or sugar, for a sweet breakfast. enjoy !

Please leave a note in the comment section on how you make your soor or shuuro, I would love to hear from you.

Ingredients:

1/2 cup corn flour
1/2 cup sorghum flour
pinch of salt
2 cups milk
2 cups water
sugar/honey
pinch of cinnamon

Directions:

In a heavy pan bring the water and milk to a rolling boil.

Dilute the corn and sorghum flour and cinnamon in 1 cup cold water mix well to make a smooth paste.

Stir the flour paste to the boiling water and milk, constantly stir.

Reduce the heat on a medium and let it simmer, stir occasionally .

Keep stirring until it thickens add more water or milk to get softer consistency, according to your preference.

Serve hot with butter, milk, sugar, honey, buttermilk, or yogurt.

Garow

mysomalifood — Fri, 25 Feb 2011 04:08:25 +0000

Garow: Sorghum is an important stable food of the Somali cuisine. Garow has a wonderful nutty taste and highly nutritious, full of protein and it 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.

Ingredients:

2 cups of Sorghum/Millet
Salt to taste
Butter, Sugar, Milk to taste

Directions:

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

Garow: Sorghum/Millet Salad

mysomalifood — Tue, 09 Mar 2010 16:30:33 +0000

Garow is basicaly served with milk and butter and sugar. I am trying to experience with different ways of preparing it rather than eating with milk and sugar. This version is a little more exciting healthy too, if you like you can add more ingredients or leave out things that you dont like.

2 cups sorghum
1/4 cup finely chopped cilantro
3 tablespoons olive oil
2 tablespoons lemon juice
1 onion, diced
2 green onions, chopped
2 tablespoon balsamic vinegar
1/2 red bell pepper, diced
1 tomato, diced
Salt and pepper to taste

Directions:

Clean the sorghum water untill 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. Drain and let cool.
In a large bowl, combine the sorghum, tomato, pepper, onion, green onions, cilantro, lemon juice, olive oil, olives, season to taste, with salt and pepper.