Tunisian sorghum Droga Randa

Its calcium and potassium content make it a more interesting food than any other. It is used to make flat cakes, ginger sorghum pudding, “Sohleb” is traditional in Tunisia. How is it prepared? Put the sorghum and sugar in a saucepan and mix well. Then add the cold milk and mix.

Place over medium heat and bring to a boil, stirring constantly. Stir until the mixture begins to bubble. Add sugar if desired Pour into mugs and garnish with dry fruits or ‘Chamia’. It is served hot or cold, depending on taste.