Soor is a Somali staple similar to polenta, made from cornmeal and cooked into a smooth, thick mash. It’s a versatile dish served with stews, vegetables, or meat, often flavored with butter or oil. Soor is a common side dish, especially in rural areas, and is prized for its simplicity.
Ingredients
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1 cup fine cornmeal (or polenta)
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4 cups water (or a mix of water and milk for creaminess)
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1 tsp salt
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2 tbsp butter or vegetable oil
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Optional: 1/2 tsp cumin or paprika for flavor
Preparation
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Boil water: In a large pot, bring 4 cups of water (or water-milk mix) to a boil. Add salt and optional spices.
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Add cornmeal: Gradually whisk in the cornmeal to avoid lumps. Reduce heat to low and stir continuously with a wooden spoon.
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Cook soor: Simmer for 15–20 minutes, stirring frequently, until the mixture thickens and pulls away from the pot’s sides. The texture should be smooth and creamy.
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Finish: Stir in butter or oil for richness. If too thick, add a splash of hot water and stir.
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Serve: Scoop onto plates or a communal platter. Serve hot with stews (e.g., Somali suqaar), vegetables, or yogurt. Traditionally, it’s shaped into a mound and indented for pouring stew.