Aseeda
A smooth glossy mound of stirred sorghum or wheat, a well pressed in the crown for stew or sweet syrup.
History and culture
The celebration porridge of the Nile and the Sahel, aseeda marks days that are not ordinary — Eid mornings, a new baby, a wedding — eaten sweet with dates and ghee or savoury with meat mullah.
Ingredients
- 3 cups wheat or sorghum flour
- 6 cups water
- Meat mullah OR dates + ghee
- Salt
How it is made
- Boil salted water; rain in flour, stirring hard with a wooden madad.
- Stir until smooth, thick and glossy with no lumps.
- Mound on a tray; press a well in the crown.
- Fill with mullah, or date syrup and ghee.
Variations
Aseeda dukhun (millet, Darfur & Kordofan), aseeda gamih (wheat), sweet vs. savoury.
Preparation notes
Stir in one direction without stopping; lumps mean the flour went in too fast.