North Africa · Breakfast
Droo (Sweet Sorghum and Milk Breakfast Porridge)
A velvety, nutty breakfast porridge of whole grain sorghum flour scented with geranium water and topped with roasted nuts.
The story
Originating in Sfax and coastal Tunisia, droo is an indispensable morning staple revered for sustained warmth during chilly Mediterranean winters. Traditionally ground from native white sorghum on stone querns, the flour requires constant mechanical whisking in cold liquid to prevent starch clumping. Culinary historians trace its widespread coastal adoption to medieval Arab-Berber agrarian exchanges when drought-tolerant sorghum became a pillar of food security.
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