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):
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!