Mishaari

Name: Mishaari
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Somalie
Ingredients: 100 g fine food-grade sorghum flour; 400 ml pasteurised semi-skimmed milk; 400 ml drinking water: 200 ml slurry and 200 ml pan; 200 ml commercially pasteurised cultured milk ready to consume, for serving; 20 g sugar; 10 g ghee or clarified butter; Small pinch salt optional

🥣 Four small Somali sorghum-and-milk porridges, lightly sweetened, with cultured milk and measured ghee.

Ingredients

100 g fine food-grade sorghum flour
400 ml pasteurised semi-skimmed milk
400 ml drinking water: 200 ml slurry and 200 ml pan
200 ml commercially pasteurised cultured milk ready to consume, for serving
20 g sugar
10 g ghee or clarified butter
Small pinch salt optional

Preparation

Mix sorghum with 200 ml cold water taken from total 400 ml, whisk smooth.

Put milk and remaining 200 ml water in pan. Add slurry before liquids become hot, then sugar and optional salt.

Heat stirring to first simmer about five minutes. Lower and cook gently at least ten minutes, stirring bottom, or longer to label until flour fully cooked.

If too thick before fully cooked, add little hot water and stir. Keep supple spoonable without dry pockets.

Divide four bowls and add 50 ml ready-to-consume cultured milk and 2.5 g ghee each, sharing 10 g evenly.

Serve promptly after stirring. Sorghum version uses commercial cultured milk, no home milk fermentation.