High quality Sorghum flour with dried fruits. (Almonds, hazelnuts, sesame)

Sorghum flour is used in Tunisia as a base for the typical DRÔO cream made with or without milk.

This cream is consumed especially in winter.

How to prepare sorghum cream (Drôo from Tunisia):

For 250 gr of Sorghum flour:
- 1 liter of cold water or milk
- 6 tablespoons of sugar

Put on a small fire, stirring until boiling.

Pour into bowls to enjoy hot.

You can add at the end of cooking dried fruits and seeds of sesame, honey ... A real delight!

Here is another recipe for sorghum cake:

http://cuisine.journaldesfemmes.com/recette/342142-gateau-au-sorgho