Asida

About This Recipe

Asida is a dense, dumpling-like porridge made by cooking sorghum (or sometimes maize) flour with boiling water, stirring vigorously until it forms a thick, pliable mass. It is the edible vessel for rich stews and is typically eaten communally by hand, pinched off and dipped into the accompanying sauce.

Ingredients

Serves 4

• 300 gsorghum flour
• 800 mlboiling water
• 1 tspsalt
• 2 tbspclarified butter (ghee)

Instructions

1. 1

   Begin the base

   Bring water and salt to a rolling boil in a heavy pot.

2. 2

   Add flour gradually

   Pour sorghum flour in a steady stream while stirring constantly with a wooden spoon to prevent lumps.

3. 3

   Cook and stir

   Reduce heat to low. Stir vigorously for 15–20 minutes until the mixture pulls away from the sides and forms a smooth, thick dough.

4. 4

   Finish with ghee

   Stir in ghee until glossy. Mound onto a platter and serve immediately with stew.

Variations

• •

  Use maize flour for a milder flavour.

• •

  Serve with Mullah or any tomato-based stew.

Storage

Best eaten fresh. Leftovers can be stored covered 1 day and reheated with a little water.

Frequently Asked Questions