Sorghum (garow) is an important stable food of the Somali cuisine. Sorghum 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 is served with butter, sugar and milk good for a light dinner or for breakfast, it can’t get any simpler than that for a healthy cereal.
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
I like Garow, thanks for the recipe, I keep the left overs in the fridge.