Sorghum Cereal : Garow

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