In the heart of Tunisia’s vibrant culinary scene lies a humble yet profoundly comforting dish known as Dro3 (sometimes spelled “Droo”), a traditional sorghum porridge that encapsulates the warmth and hospitality of Tunisian culture. This wholesome pudding, often enjoyed during the colder months or as a nourishing start to the day, offers a glimpse into the country’s rich agricultural and culinary traditions.
What is Dro3?
Dro3 is a traditional Tunisian porridge made primarily from sorghum, an ancient grain that has been cultivated in the region for centuries. Sorghum is prized for its resilience in arid climates, making it a staple crop in Tunisia. When transformed into Dro3, the grain’s earthy flavour becomes the foundation of a dish that is both simple and deeply satisfying.
The Making of Dro3
The preparation of Dro3 is a lesson in culinary simplicity and patience. The sorghum grains are meticulously cleaned and then soaked overnight to soften. The next morning, they are cooked slowly in water or milk until they break down into a creamy, porridge-like consistency. The magic of Dro3 is in its slow cooking, which allows the natural sweetness of the sorghum to emerge, blending seamlessly with the added flavours.
A Versatile Dish
While the base ingredient of Dro3 is straightforward, the dish’s versatility allows for numerous variations. Sweet versions of Dro3 include additions like dates, honey, nuts, halwa, sugar and most interestingly, basboosa, making the porridge a delightful breakfast or a comforting dessert. Savoury versions might incorporate local spices, olive oil, or even small amounts of meat or vegetables, transforming Dro3 into a hearty meal. We personally did not encounter the savoury version.
Cultural Significance
Dro3 is more than just food; it is a part of Tunisian cultural identity, offering comfort and sustenance. It is commonly consumed during the holy month of Ramadan and other festive occasions, providing essential energy and warmth. Additionally, Dro3 is often associated with traditional medicine, believed to offer various health benefits ranging from improved digestion to providing warmth during the winter.
The basboosa
This Tunisian sorghum porridge that essentially consumed for breakfast can also be eaten throughout the day for dessert, a warm comforting bowl of goodness. I was most fascinated by the use of the basboosa. I’ve personally never seen basboosa used like this, but I’m not complaining because I loved it! Each holiday we discover a “find of the trip”, and the find of this trip has to be this right here. Such a great breakfast item and I can imagine it being really good for Sahoor too.
Two of the most popular places to try it at in Sousse is:
1. Point Chaud. This is on a road full of wonderful authentic Tunisian eats. In fact most of the dishes featured on the blog can be found on this street.
2. Bezzin in the Medina. This is probably the most famous one amongst locals. We knew it existed but couldn’t locate it on Google Maps. Thankfully we just happened to stumble upon it while we were walking through the market.
What does it taste like? Tastes a lot like the Chinese sesame porridge with an oriental and floral twist from the halwa and basboosa. Delicious!
Getting there
Google Maps location link: click here
