Grains such as millet and sorghum are drought resistant and grow quickly in the semi-arid lands of the Somalis. It is no wonder that they are such an integral part of Somali cuisine.
My grandmother used to make a thick porridge using garow (also called haruur) or masago cadey (the Somali names for sorghum and hulled millet, respectively) with a drizzle of clarified butter and sugar. This recipe, which I have adapted for breakfast, is a modern take on an ancient recipe.
Hulled millet looks like little balls rather like couscous and are full of protein, vitamin B, silica manganese, magnesium, and phosphorous. These grains are easily available in markets if you are lucky enough to live in Africa. Most middle eastern grocery stores stock hulled millet. Sorghum in seed form isn’t as easily available, but most Indian grocery stores stock it as ground flour.
Both millet and sorghum flour make a great porridge if you are looking for an alternative to oats or corn.
1 cup of hulled millet or sorghum
250g thick greek yoghurt (or any kind of thick set yoghurt)
250g mixed berries or any other kind of chopped fresh fruit
4 tablespoons honey
- Soak the hulled millet or sorghum overnight. Boil for about an hour or until cooked through.
- Divide the cooked millet or sorghum into four bowls.
- Drizzle with a tablespoon of honey and serve with a portion of the mixed berries or any fresh fruit.