Soor — Print Recipe — The Culinary Codex

A thick, smooth cornmeal porridge cooked to a firm consistency, served as a base for stews and sauces, the Somali equivalent of polenta.

Instructions

1 Bring water and salt to a rolling boil in a heavy pot over high heat.
2 Reduce heat to medium, slowly pour cornmeal in a thin stream while stirring constantly with a wooden spoon.
3 Stir vigorously for two minutes to prevent any lumps from forming in the porridge.
4 Reduce heat to low, cover, and cook for fifteen minutes, stirring every three minutes.
5 Add oil and continue cooking until the porridge is very thick and pulls cleanly from the pot sides.
6 Turn out onto a serving plate, shape into a mound, and serve with stew ladled over or alongside.

Did You Know?

In nomadic Somali communities, soor can be made with camel milk instead of water, creating an incredibly rich and nutritious version.