Pour Ma Famille : Droh Tunisien Paléo / Tunisian-Style Cream of Plantain (Paleo)

I have memories of cold winter mornings when my dad, my sister & I would head to the neighborhood of Belleville in Paris, and meet up with my aunt in order to eat a droh – a sweet and spicy cream of sorghum, which is typically Tunisian. The greyish-muddy colors was a bit off-putting at first but the flavor was awesome and it was very filling too!

According to Tunisia.com, droh is “traditionally eaten for breakfast, the equivalent of our porridge, it’s said to fill you full of energy to see you through the day. It’s a very common dish in Tunisia and throughout North Africa. Basically it’s sorghum flour cooked in water with powdered ginger and sugar.” You can find out more HERE (as well as the traditional recipe, which is gluten-free since it is made with sorghum)

I decided to make a paleo version of it (having struggled with blood sugar issues for a good part of my life, not to mention that grains make me hungry) which is equally tasty & comforting (not to mention that it only takes a few minutes for prepare)!

Ingredients (for 1 serving / pour 1 personne):

  • 1/2 cup of raw milk & 1/2 cup of spring water125 ml de lait cru et 125 ml d’eau minérale
  • A pinch of Himalayan sea saltUne pincée de sel d’Himalaya
  • 2 tbsp of plantain flour (I use Barry Farm‘s brand) – 2 càs de farine de banane plantain
  • Fresh or powdered gingerDu gingembre frais ou en poudre
  • Optional: cinnamon powder and/or vanilla extractOptionnel: de la cannelle et/ou de l’extrait de vanille
  • A little bit of raw honey as sweetenerUn peu de miel non pasteurisé comme sucrant

In a small saucepan pour the milk and the water, add the salt and whisk in the plantain flour until there are no lumps. Heat up on medium-low heat. Add the ginger and the optional ingredients. Keep whisking until the droh starts to thicken and get the consistancy of a cream. Then turn off the heat and add some honey. Enjoy!

Dans une petite casserole verser le lait et l’eau, ajouter le sel et la farine de banane plantain puis fouetter jusqu’à ce qu’il n’y ait plus de grumeaux. Chauffer à feu doux. Ajouter le gingembre et les ingrédients optionnels. Continuer de fouetter jusqu’à ce que le droh épaississe et qu’il ait la consistance d’une crème. Eteindre le feu et ajouter un peu de miel. C’est prêt, bon appétit!


  • You can use 1 cup of water and add a splash of raw cream towards the end of the cooking
  • You can certainly use a mild tasting non-dairy milk but I personally haven’t tried
  • How much ginger to use depends on your personal taste, I like my droh gingery and I prefer using fresh ginger (which tastes a bit citrusy) over dried ginger (which tastes more peppery)
  • I like buckwheat honey because it’s less sweet tasting than other honeys and rich in minerals
  • For a “gluten-free” version, sub the plantain flour with 3-4 tbsp of sorghum flour.
  1. Vous pouvez utiliser 250 ml d’eau de source et un petit splash de crème liquide vers la fin de la cuisson
  2. Vous pouvez certainement utiliser un lait végétal, je n’ai personnellement pas essayé
  3. La quantité de gingembre dépend de votre goût, j’aime mon droh bien épicé et je préfère utiliser du gingembre frais (au petit goût d’agrume) plutôt que du gingembre en poudre (un peu poivré selon moi)
  4. J’aime le miel de sarrasin parce qu’il est moins doux que d’autres miels et riche en minéraux
  5. Pour une version “sans gluten”, substituez la farine de banane plantain avec 3-4 càs de farine de sorgho.

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