Click on the image, above to submit to Pinterest.

Asida

Asida is a traditional Sudanese recipe for a classic starchy staple porridge made from boiled grains boiled in water until the mixture is solid. The full recipe is presented here and I hope you enjoy this classic Sudanese version of: South Asida.

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

3

Rating:

Tags : Vegetarian RecipesVegan RecipesSudan and South Sudan Recipes

Also written Aseeda, Asida is a carbohydrate staple made from boiled grains: typically sorghum, red millet, or corn. It is eaten with almost every meal. To eat Asida, cut a piece using the Right hand, mould it between the fingers, create a dip in the middle with your thumb, then you use this scoop the stew and place into your mouth. This is a Sudanese cornmeal porridge, a staple accompaniment that is the equivalent of Southern Africa pap and in Uganda as ugali. It is typically made with red sorghum or maize meal (or a blend). Traditionally a T-shaped stirring stick is used to prepare asida. However, you can use a sturdy wooden spoon. Though eaten throughout Sudan and South Sudan, it is the main accompaniment for most meals in South Sudan.

Ingredients:

60g (1/2 cup) maize meal
250g (2 cups) maize meal
1.25l (5 cups) water

Method:

Mix together the 60g maize meal with 1.25l water and bring to a simmer. Beat well with your spoon then, whilst beating constantly, add in the remaining 250g maize meal.

Beat the mixture until smooth then increase the heat to high. As the mixture starts to thicken you will need to mix by drawing the asida mixture from the back of the pot and towards you rather than stirring. Make sure to scrape the bottom of the pot to prevent the mixture from sticking and burning. The main thing here is to stir in all the flour so that no raw flour remains.

Continue cooking and stirring until the dough thickens so that it comes away easily from the sides of the pot. When you place some of the dough between your thumb and forefinger and press you should no longer feel any grittiness from the maize meal and the dough should be smooth.

To serve, invert a plate onto the pot then flip the whole pot over and your asida will fall out. Remove the pot and you should have your asida dough sitting on a plate. Cut the asida into wedges and serve.