Asida

عصيدة الذرة
Sorghum Dumpling

A dumpling with a jelly-like consistency eaten with mullah stews such as Tagalia stew.

Made simply by cooking flour in water into a thick porridge, the asida recipe is comparable with other pan-African dumplings and make up a fortifying carb-rich base that is served with a nutriciously rich stew. In Sudan, asida is commonly prepared using either sorghum or millet flours, and may be accompanied by a multitide of mullah stews into an quintessentially Sudanese meal.

Asida

Sorghum Dumpling
عصيدة الذرة

A dumpling with a jelly-like consistency eaten with mullah stews such as Tagalia stew.

Made simply by cooking flour in water into a thick porridge, the asida recipe is comparable with other pan-African dumplings and make up a fortifying carb-rich base that is served with a nutriciously rich stew. In Sudan, asida is commonly prepared using either sorghum or millet flours, and may be accompanied by a multitide of mullah stews into an quintessentially Sudanese meal.

Ingredients

Directions

  1. Mix sorghum flour with equal amount of water, add salt to taste and a tablespoon of expiring yoghurt then leave overnight to ferment.
  2. The next day, test the degree of fermentation by tasting a small amount of the mixture. If the mixture tastes sharp and sour then the flour has fermented and the aseeda can be prepared as follows, if not, it may need more fermenting time.
  3. Ensure the dough has the consistency of a relatively thin pancake mixture Plain flour or water can be added to help to optimise the consistency of the dough.
  4. Bring approx. 500ml of water to the boil then pour the fermented aseeda mixture into the boiling water and mix well. The flour should cook and thicken over 5-10min to the correct consistency of aseeda, which should be as thick as porridge when heated in the pan, so that when it cools it’s consistency is like jelly.
  5. Pour a tablespoon of oil into a deep bowl where the aseeda is intended to set. Pour onto the oil the cooked aseeda dough and allow cooling for 20-30mins.
  6. Once the aseeda has cooled, turn over in a wider deep circular bowl then pour the mullah around the outside creating an island of asida around a moat of mullah.
  7. Diners use a spoon to cut vertically into the outer edges of the aseeda that make contact with the mullah, as such having a spoonful of asida covered in mullah.

Optional

  • Can add more expiring yoghurt to thin the consistency of the aseeda dough instead of water to make it taste more sour and softer in texture.

Hint

  • Once the first batch of aseeda has been made, the uncooked dough can be used to make the next batch by acting as the fermenting agent instead of old yoghurt. Mixing a tablespoon of old dough into new dough should ferment the new dough in a few hours or if left overnight.
  • Cereal bowls are useful for setting the aseeda due to their depth in relation to their diameter and subsequently provide the adequate dome shape for a traditional.
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