Aseeda (Sudanese Sorghum Porridge)
A thick, stiff sorghum porridge served with waika or tagalia stew.
- β±Time30 min
- πDifficultyMedium
- π₯Serves4 people
- π₯Per serving380 kcal
Ingredients for 4 people
- Sorghum flour3 cups
- Water5 cups
- Salt1 pinch
Optional extras
- Laban (buttermilk)1/2 cup, for souring
- Lemon1/2 lemon
- Ghee1 tbsp
Nutrition per serving
- Calories
- 380
- Protein
- 9 g
- Carbs
- 73 g
- Fat
- 7 g
Approximate values; they vary with the exact ingredients you use.
Method
Mix 1 cup of the flour with 2 cups of cold water to a smooth, runny batter.
Boil the remaining water with the salt, then add the batter, stirring constantly until it thickens.
Add the remaining flour gradually, beating hard with a wooden spoon or whisk until it forms a firm dough.
Cover and cook over very low heat for 10 minutes to cook through.
Shape it in a greased bowl, turn it out onto a serving plate and pour the stew around it.
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