Soor

Soor is a common dish eaten by Somalis and many peoples of East Africa. It is made from maize flour or sometimes sorghum flour, which is mixed with hot water until it reaches the consistency of a stiff paste or a looser porridge. The term 'shuuro' is also used in some regions.

Soor is eaten with accompaniments such as milk, ghee, sugar, meat, or broth. Its thickness or looseness depends on the amount of water used and regional custom.

Preparation

The standard method is to bring water to a boil, then add the flour gradually while stirring to prevent lumps from forming. Stirring continues until the porridge pulls away from the sides of the pot. Cooking time depends on the type of flour and quantity.

Varieties

There is a firm variety that is sliced or eaten by hand, and a loose variety eaten with a spoon. Some versions use only milk or ghee instead of water, which changes both taste and nutritional value. Both brown and white maize flour are used.

Nutrition and social role

Soor is primarily high in carbohydrates. Protein and vitamins come from added ingredients such as milk, ghee, or meat. Because of its low cost and easy availability, it forms part of the staple diet in many households.