Soor

🌽 Thick supple Somali white cornmeal cooked in water, four side portions with separate sauce.

Ingredients

• 200 g fine food-grade non-instant white cornmeal, not cornstarch
• 1 litre drinking water plus little hot water if needed
• Up to 2 g salt

Preparation

Check label for fine non-instant food cornmeal. Measure 200 g and prepare heavy pan, whisk and sturdy spatula.

Boil litre water with salt about five minutes. Reduce slightly and gradually whisk in meal over three to five minutes to avoid lumps.

Lower heat and gently cook about twenty minutes, stirring bottom very regularly. Partly cover between stirring to limit splashes and evaporation.

Check grains tender and fully cooked; extend to label or as needed. Add small amounts hot water if too stiff before fully cooked.

Remove and rest covered five minutes. Thick but supple spoonable texture without dry pockets or hard lumps.

Four side portions with separately prepared maraq or sauce. No meat, sugar or milk included.