Sorghum Porridge
- Soomaali
- Mishaari Masaggo
- Français
- Porridge au Sorgho
- العربية
- شوربة السورغم
By Leila & Abdullahi · ·
Sorghum porridge is one of those traditional dishes that are very popular in many parts of Somalia. With the addition of buttermilk, sugar, and ghee, it is considered a very nutritious meal. That is why it is one of the essential Ramadan dishes for iftar (breaking the fast). Porridge (mishaari), whether made from wheat or sorghum, is the go-to dish when Somalis want to nourish the old, the feeble and the ailing.
In Somalia, after childbirth (umusha), new mothers are cared for forty days (afartan bax). This porridge is prepared for the new mother to speed up her recovery and it is considered a great diet for breastfeeding.
We have used sorghum flour but traditionally sorghum porridge is prepared from whole grains. The grains are soaked, then they are crushed using the traditional grinding stones and turned into a paste. Some prefer to add soaked rice and grind it with the sorghum. You can substitute rice flour for some of the sorghum flour in the recipe.
When preparing sorghum porridge, make sure that you do not add the flour to hot water as lumps will form immediately. First mix the flour with water and add the mixture to the water or milk before it becomes hot. We have used milk and water to cook the porridge but you can use water only.
For serving the porridge, it is preferable to add buttermilk rather than regular milk. The sweetness from the sugar (or honey) together with the sourness of the buttermilk, make the porridge tasty and delicious. You can add either untoasted sesame oil or clarified butter, or omit them altogether.
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Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Method
Tap a step to mark it done.
Mix the sorghum flour with water Place the sorghum flour in a bowl.
Add the water.
Mix well, making sure there are no lumps.
Preparing the Sorghum Porridge In a pot set on medium heat, pour in the milk.
Add the water.
Add the sorghum mixture.
Stir well.
Add the salt.
Add the sugar.
Stir continuously.
Lower the heat and cook for a total of 10 minutes.
This is the required consistency.
Serving the Porridge Put the porridge in a serving bowl and add the buttermilk.
Add the untoasted sesame oil or melted butter.
Add the ground black pepper.
Comments
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Xawaash.com mabo aqaano wax aan idinku abaal gudo coz meel weyn Noga so baxden allah ayaan jannno idinkaga baryaa
Ducada aad noogu ducaysay ayaa abaal gud weyn inoo ah. Mahadsanid walaal.
As I’m gluten-free, Sorghum flour is a flour which is more well known in Africa than Caribbean.
So to come across this recipe amongst the other fantastic recipes is a sheer delight…Shukran 🙂
Thank you very much for your kind words. We are happy you like the website.
asc walaaal aad ayaa umahadsantihiin wax badan aa niiga faaiday walhi musharidan waan sameeyay lakiin 10 minut wali biseel maila ahan caano bes leena ku kariyay marka suaasho waxaa waaye caanaha bes maan kadhaafa?
Maansha Allah,Ilahay waxaad ku faraxdaan ha idin siiyo waad noo faaidayseene Ilaahay waxaad jeceshihiin ha idin siiyo.
Adigana qeyr badan ayaan kuu rajaynaynaa. Mahadsanid.
Thanks brother and sister for your videos I benefited big time. Is it possible if you can have videos for malawah iyo gaxwah Somali please
You are most welcome, brother Adan. God willing, we will post the recipe for malawah before Ramadaan and we will also post a recipe for qaxwo (Somali coffee). Thank you.