Breakfast Porridge · Sorghum
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Its usual topping includes a whole piece of basboosa (semolina cake) dropped straight into the bowl — a sweet-on-sweet combination locals swear by.
Sorghum grain is soaked overnight, then simmered low and slow the next morning until it turns into a smooth, creamy porridge, ladled into bowls and topped with halwa, chopped nuts, sugar and a piece of basboosa cake.
Why it's made this way: Sorghum has been grown in Tunisia for centuries for its resilience in dry conditions, and Sousse's medina and its Point Chaud stalls are among the places locals most often cite for a bowl at breakfast.
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