�y��vlog

Here, we’re making it with white corn grits.

Kunun gyada can be enjoyed much the same way as many breakfast favorites — topped like oatmeal or corn grits, or sipped like smoothies.

Ground down, it can be used to make injera, a spongy flatbread that came to Somalia from Ethiopia; muufo, a drier fermented flatbread; soor, a corn grits porridge known as ugali in Kenya; or dozens of other dishes from Africa.

In a large pot, combine 4 cups of water and 1 ½ cups of stone-ground corn grits, and bring to a boil over high heat.

A kind of carbo-licious porridge made from dried and coarsely ground corn, grits are to Southern cuisine what potatoes are to Northern cuisine — a deeply satisfying staple.