A firm South Sudanese sorghum porridge served with meat, vegetable or okra stews.
Asida is part of the staple grain tradition of South Sudan and neighboring regions. It is cooked to a firm, smooth consistency and used to accompany sauces and stews.
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- Cuisine
- South Sudanese
The recipe
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Ingredients
Method
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Bring 900 ml water and salt to a boil in a heavy pot.
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Whisk 100 g sorghum flour with the remaining cold water, then stir it into the boiling water.
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Gradually add the remaining flour while stirring continuously.
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Reduce heat and beat the mixture firmly for 15–20 minutes until smooth, thick and cooked through.
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Shape into a mound and serve hot with stew or sauce.
Chef’s notes
Add flour gradually to control lumps. Use a sturdy spoon once the porridge becomes thick.
Tips and variations
Millet or maize flour can be used for related regional porridge styles, but the flavor and texture will differ.
Storage
Best served fresh. Refrigerate leftovers for up to 2 days and reheat with a little water.
Allergens
Sorghum is naturally gluten-free, but check flour packaging for cross-contact if relevant.
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