Sorugu

Sorugu is a dish primarily associated with the Hausa people of West Africa, particularly in Nigeria. It is a type of thick porridge or gruel made from guinea corn (sorghum), which is also sometimes referred to as dawa in Hausa.

The preparation of Sorugu involves grinding guinea corn into a flour, which is then cooked with water until it thickens into a porridge-like consistency. The dish is often seasoned with salt and sometimes spices, depending on personal preference.

Sorugu is commonly eaten as a staple food, often accompanied by various soups or stews. These accompaniments can include vegetable soups, meat stews, or legume-based stews, providing a more balanced and nutritious meal. It is considered a filling and relatively inexpensive food, making it a popular choice within the Hausa community.