Asida (Sorghum Porridge)
The Quirky Foodster Team
Ingredients
- Sorghum flour, divided — 250 g (2 cups)
- Water, divided — 750 ml (3 cups)
- Salt — 1/4 tsp (1.25 ml)
Method
- Whisk one-third of the sorghum flour with 250 ml (1 cup) cold water to form a smooth, thin paste.
- Bring the remaining 500 ml (2 cups) water and the salt to a boil in a heavy-bottomed saucepan.
- Whisk the flour paste into the boiling water, stirring until smooth, and simmer for 3-4 minutes.
- Gradually add the remaining flour in small amounts, stirring vigorously and continuously with a wooden spoon after each addition.
- Continue stirring and beating the mixture over low heat for 10-12 minutes until it forms a very thick, smooth, elastic mass that pulls away cleanly from the sides of the pot.
- Wet a serving bowl with water, transfer the asida into it, and press down to shape it into a smooth dome.
- Turn the dome out onto a serving plate and serve hot alongside a stew or soup, such as Combo or Kajaik.
Introduction: Asida is the starchy anchor of the South Sudanese table, a firm, smooth sorghum porridge shaped into a mound and served alongside stews, soups and sauces.
Cultural Background: Asida is the starchy anchor of the South Sudanese table, a firm, smooth sorghum porridge shaped into a mound and served alongside stews, soups and sauces. Diners tear off small pieces by hand and use them to scoop up the accompanying dish, making asida as much a utensil as it is a food in its own right.
Tips: Add the flour gradually and keep stirring vigorously throughout – this is what gives asida its signature smooth, stretchy texture. A wet spoon and wet serving bowl make the finished porridge much easier to shape and unmould.
Variations: Use millet flour in place of sorghum for a slightly different flavour and texture. Serve smaller portions as a side dish, or a larger mound as the main starch of the meal. Already vegan as written.
Storage: Refrigerate leftovers, tightly wrapped, for up to 2 days; the texture firms up further when chilled.
Reheating: Reheat in a saucepan over low heat with a splash of water, stirring and beating until smooth again.
Nutrition: Approx. 170 kcal, 4 g protein, 1 g fat, 37 g carbohydrate, 4 g fibre per serving.
FAQs:
Q: Why is my asida lumpy?
A: Flour was likely added too quickly – add it gradually in small amounts, stirring vigorously and continuously between additions.
Q: What is asida eaten with?
A: Almost any South Sudanese stew or soup, such as Combo, Kajaik or Goat Meat Soup, since its firm, smooth texture is designed for scooping.
- Sorghum flour, divided — 250 g (2 cups)
- Water, divided — 750 ml (3 cups)
- Salt — 1/4 tsp (1.25 ml)
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