Have You Ever Heard of Sorghum Flour? Tunisian Chef Boutheina Ben Salem

Have you ever heard of sorghum flour? This indigenous African crop is a star when it comes to tackling food insecurity and climate change, being gluten-free, highly nutritious, drought-resilient, and able to grow in poor soils. We welcome Tunisian Chef Boutheina Ben Salem, a renowned cultural preservationist and culinary curator who highlights Tunisian cuisine and its rituals, blending tradition with storytelling. She shared with us a recipe for traditional Tunisian Drô, made of sorghum flour—with a sweet twist! TUNISIAN DRÔ ✔️ Ingredients 160 g (8 tbsp) sorghum flour 800 ml (4 glasses) water or milk Sugar or honey, to taste 15 g (1 tbsp, not heaped) ginger powder 1 tbsp orange blossom water Toppings Crumbled halva Pomegranate seeds Toasted mixed nuts 📝 Method 1. In a saucepan, whisk sorghum flour with water (or milk) until smooth. 2. Place over medium heat and bring to a simmer, whisking constantly. 3. When it begins to thicken, add sugar or honey to taste. 4. Keep whisking until the mixture bubbles and reaches a thick, creamy consistency. 5. Stir in ginger powder and orange blossom water. 6. Pour into bowls, then top with halva, pomegranate seeds, and nuts. Serve warm. 😋 Variation (drinkable): For a lighter version, use 80 g (4 tbsp) sorghum flour and follow the same steps. You’ll get a rich, comforting hot drink. ABOUT THE WORLD BANK 🌐 The World Bank is one of the world’s largest sources of funding and knowledge for low-income countries. Its five institutions share a commitment to reducing poverty, increasing shared prosperity, and promoting sustainable development on a livable planet. http://www.worldbank.org