Sidee loo kariyaa Garowga
Ingredients
- 1 grow
- 3 koob biyo
- milix
Instructions
Habka loo samaynaayo
- Biyo ku radi garowga (8-12 sacadood)
- Biyaha ka miir
- Disdi baya iyo garowga ku kar kari
- Markuu karo dabka ka naaqus oo kudaa ilaa saacad
- biyo dheeraad ah hadii uu u baahdo ku dar.
- Markuu jilco Milix yar ku dar.
Sorghum a gluten free grain staple in East Africa very popular in Somali Cuisine, and it used for cooking and baking the taste is sweet and chewy. You can find Sorghum in whole or in floured form at your local store. Cooking sorghum takes about one hour, I always like to soaking overnight to speed the cooking process and make a double patch so I have some extra on hand to use for other recipes. The cooked sorghum can be frozen too.
How to cook Sorghum
Servings 4
Ingredients
- 1 cup sughum
- 3 cups of water
- salt to taste
Instructions
- Soak the grain overnight
- Drain and pick through the sorghum
- In a large pot bring the sorghum and the water to a boil on a high heat.
- Cover and reduce the heat to a medium to low heat and let is simmer for about one hour.
- Stir occasionally, add more water if needed
