Somali Corn Grits
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- Soor Furfur ah
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Zijjo zaa Gelle (Corn Grits) is a staple in Brava, Somalia. The Bravanese are known for maanda or muufo Baraawe (Bravanese bread), but this is the main dish served for the midday meal. Unlike soor (polenta-style grits) that is popular in other parts of Somalia, these grits are light and fluffy just like couscous. However, unlike couscous the corn grits are gluten-free.
The traditional way of preparing zijjo zaa gelle was very time-consuming and physically demanding. First, a little water (maayi) is added to the dried corn kernels (gelle) and they are pounded with a wooden mortar (chinnu) and pestle (muunti). The pounding is done by two women who establish a rythym as they sing. This takes a few hours until the hull separates. The corn is then transferred to a woven mat (isharafa) for drying. After it has dried, the hull is removed by using a winnowing basket (ltelo).
The crushed corn is put in a woven basket (shkapu) that is balanced on the head as it is carried to a mill (makinaani). The corn is then milled into coarse grits. Back at home, the milled corn is sifted (khtuunga) to separate the corn flour (unga waa gelle) from the grits. The corn flour is used to make a sweet Bravanese bread known as Maanda za Unga (Sweet Corn Flour Bread).
The grits are cooked in a clay pot (chijuungu) that is placed inside a clay oven (ntannu). Usually this is done after the morning maanda has been baked in the clay oven. By then the oven will have cooled down and the grits cook slowly in the oven’s residual heat plus a few embers placed on top of the clay pot.
After transferring the grits from the clay pot, the top crust is returned to the pot. The pot is then filled with buttermilk to soak the crust. This the prized part of the dish and is usually reserved for the cook (mpishi).
The Bravanese serve the grits in two stages. First, it is served with a stew that is usually not tomato-based. Next, the grits are served with buttermilk and a thick tahini paste (maankali). We like to add some sugar to this, but most Bravanese would frown upon this.
شاهد
المقادير
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
طريقة التحضير
اضغط على الخطوة لتعليمها كمنجزة.
Wash the grits thoroughly, about four times, until the water runs clear. Drain the water and don’t worry if you can’t drain all the water.
In a non-stick pan set on medium-high heat, bring 2½ cups water to a boil. Add 2 tablespoons of canola (or vegetable) oil and 1 teaspoon of salt. Carefully add the washed grits to the pot and stir. Stir well until the grits thicken.
Cover tightly and cook the grits on very low heat for 1 hour.
Let the grits cool down for at least 15 minutes. Use a fork to transfer the grits to a large bowl. To separate the grains, we used a whisk, which made the task very easy. If a few lumps remain, don’t worry. When you add broth or sauce to the grits, the grains will separate easily.
The non-stick pot makes it easy to slide out the crust. This makes a fantastic bowl in which to serve the grits. Alternately, with the crust still in the pot, soak it with enough milk or broth, then serve it.
التعليقات
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حدث خطأ. يُرجى المحاولة مرة أخرى.
your food is like like heaven its something i never tasted before and its speacail.the way its produced is undiscribable and sensasional.its very genourous for u to make this website may allah bless you.
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Thank you very much for your amazing and wonderful comment! We truly appreciate it.
walaalayaal liimo ajaar iyo shatni qunbo ma soo geli kartaan inaan soor furfur karsado aan rabaa laakiin dhedhenkii aa iga maqan waana ajaar iyo shatni pleeease.
Liimo ajaar (Achaari) iyo shatni waxay noogu jiraann liiska. Insha-Allah waan soo gelin doonnaa. Haddii aad degdegsan tahay, ajaarriga waxaa hadda ka-gadan kartaa ‘supermarket’yada carabta (Middle Eastern Supermarkets). Ajaarigaas wuu u-dhow yahay midka aan sameyno. Ajaariga hindida wuu ka-duwan yahay keenna.
Amazing food, from an Ethiopian.
Big love to our Ethiopian brothers and sisters!
Looking really goood and easy to fallow thankz for sharing. when I see the last lemon ka ajar ….af somali maxa loogu waca ii goooysey liin lee dhihi jirney waxaan soo xasuustey beri samadki soonka markuu ahan jirey ayaa ka hor la sameyn jirey dhalo lagu ridi jirey qoraxda la dhigi jirey ala maxaan u xiisey thankz it reminds me of back home and wana share with u that lemonka aajar 🙂
Ajaariga ama liinta la-keydiyey waa wax aad u-sahlan sameyskiisa. Annaga mar walba waan sameysannaa. Insha-Allah waan soo gelin doonnaa.
I love grits. One of my fondest memories was feasting on them as a breakfast cereal. A pat of butter and cold milk, atop, these were delicious! To this day, grits are one of my favorite comfort foods.
I look forward to serving them along side a stew. Yum, yum, yum…
Your photo’s are again, SPECTACULAR!
Thank you very much for your comment. Now we know what we will have for breakfast tomorrow! Grits with butter, milk, and sugar…