🥣 Aseeda (Sudanese Sorghum Porridge)

Method

1. In a bowl, mix 1 cup of the sorghum flour with 2 cups of cold water, plus 1/2 cup of laban if you have it, and whisk into a smooth, lump-free slurry.

2. Bring the remaining 3 cups of water to a boil with a pinch of salt in a heavy pot over high heat.

3. Pour the slurry into the boiling water and stir non-stop over medium heat for 5 minutes until it thickens like a thin porridge.

4. Add the remaining flour a little at a time, beating hard with a whisk or wooden spoon after each addition.

5. Keep beating for 5 minutes until you have a smooth, firm dough that pulls away from the sides of the pot.

6. Cover the pot and leave on very low heat for 10 minutes until cooked through and the raw flour smell is gone.

7. Grease a bowl-shaped dish with 1 tbsp of ghee if you have it, or wet it with water, then press the aseeda into it with the back of a spoon so it takes the shape.

8. Turn it out onto a serving plate, squeeze the half lemon over it if you have one, pour the stew around it and serve hot.

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