In a recent post on Yemeni cooking the steps for making barley bread were illustrated. One of the staple dishes of the Yemeni highlands, and one that I enjoyed while living in a rural setting in al-Ahjur in the late 1970s, is the sorghum porridge called ‘asîd. The recipe is above and the steps illustrated below. Sorghum flour is available in the United States, most easily at Indian food stores, but also on the Internet.