Aseeda (South Sudanese Sorghum Porridge)
Local name: عصيدة
In short: A smooth, stiff sorghum porridge shaped into a dome with a well in the middle for stew, eaten by hand in torn pieces. It takes about 30 min in total and makes 4 servings.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 240 kcal
Aseeda is a smooth, stiff sorghum porridge shaped into a dome, a staple in South Sudan. The flour is stirred hard in boiling water until it turns glossy and elastic, then turned into a bowl and given a well in the middle for a stew, or for sugar and a little melted butter or oil. It is eaten by hand, torn off in small pieces and dipped into the sauce. Strong arms help, but a sturdy wooden spoon does most of the work.
Instructions
- Whisk 80 g (about 1/2 cup) of the sorghum flour with 250 ml (1 cup) cold water in a bowl until smooth.
- Bring the remaining 750 ml (3 cups) water and the salt to a boil in a heavy pot. Stir in the flour slurry and cook over medium heat for 3 to 4 minutes, stirring, until it thickens.
- Add the remaining flour in three batches, beating hard with a wooden spoon after each addition and pressing out any lumps against the side of the pot.
- Turn the heat to low and cook for 10 minutes, stirring and pressing constantly, until the porridge is smooth, glossy and elastic, and pulls away from the sides.
- Rinse a bowl with cold water and scoop in the porridge. Swirl the bowl to smooth the surface into a round dome, then turn it out onto a plate.
- Make a well in the center with the back of a wet spoon and fill it with stew, or with sugar and a little melted butter or oil. Eat by tearing off small pieces and dipping them in the sauce.
Tips
- Wet your spoon and the bowl before shaping, because aseeda sticks to everything dry. Work quickly while it is hot.
- Fine maize meal can replace the sorghum flour. The aseeda will be milder and lighter in color.
Questions and answers
What do you serve with aseeda?
A saucy dish such as a meat and okra stew, combo (peanut and spinach stew) or fish stew. For a sweet version, fill the well with sugar and a little melted butter or oil.
Why is my aseeda lumpy?
The flour went in too quickly, or the pot was not stirred hard enough. Add it in batches and beat firmly, pressing lumps against the side.
Can I reheat aseeda?
It is best fresh, but leftovers keep for 2 days in the fridge. Steam or microwave with a splash of water until soft, then beat again until smooth.
How long does it take to make Aseeda (South Sudanese Sorghum Porridge)?
About 30 min in total: 5 min of preparation and 25 min of cooking.
How many calories are in Aseeda (South Sudanese Sorghum Porridge)?
About 240 kcal per serving, with 7 g of protein, 51 g of carbohydrates and 2 g of fat. These values are estimates.
Nutrition per serving
| Calories | 240 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 51 g |
| Fat | 2 g |
| Fiber | 5 g |
| Sugar | 1 g |
| Sodium | 290 mg |
Estimated values, calculated from the ingredients.
