Sorghum Porridge · Sunrise Meal
Boorash (Mishaari Masago)
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Cooks often favor sour buttermilk over sweet milk when finishing boorash, because the tang balances the honey or sugar stirred in on top.
Boorash is a smooth porridge made by simmering sorghum for close to an hour, then blending it with milk or buttermilk until creamy. It's served with butter, honey, or fruit, and is a favorite at suhoor, the pre-dawn meal during Ramadan.
Why it's made this way: Baidoa is southern Somalia's sorghum hub — the crop that farmers across the surrounding Bay region grow and sell through the city's markets — so it's little surprise that a sorghum porridge anchors the local breakfast table.
More from Somalia
Part of World of Street Food — 3248 dishes from 118 countries.
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