South Sudan Multigrain Pancake Kisra

Name: South Sudan Multigrain Pancake Kisra
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 130g Sorghum flour; 310g water; 60g Plain flour; Some sesame oil

by Eat it, Lord Tong

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

In a beautiful scenery in South Sudan, the green rocks on the ground and the blue clouds on the sky reflect each other. A woman pours sorghum flour and water into a bucket and mixes them together, leaving them overnight. While waiting, she wandered across the misty mountains and searched for other ingredients to make delicacies. When the time comes, she picks up a piece of cow brain to wipe the pan, scoops a spoonful of batter on the pan, and uses a credit card to move it around the pan at 30°. Soon, the edge of the batter was rolled up like a smile, and their most important staple food-kisra was finished! Put it on a plate, cover it with a towel to keep warm, pair it with a hearty stew, and add the smiling faces of the children, it is the most beautiful scenery in the world!
Kisra is a pancake made from sorghum unique to Sudan and South Sudan, which is a bit similar to Ethiopian injera. Kisra is to Sudan and South Sudan, just like the status of steamed buns and rice in China, and it is the daily staple food of people.

Ingredients

South Sudan Multigrain Pancake Kisra

1. Prepare the ingredients

South Sudan Multigrain Pancake Kisra recipe

2. Mix sorghum flour with 190g of water and let it sit overnight (at least 12 hours).

3. Add all-purpose flour and 120g of water and mix well to form a thin batter.

4. Heat a pan over medium heat and brush with a layer of sesame oil.

5. Spoon a little batter on the frying pan.

6. Immediately take a credit card or a small spatula, hold it at a 30-degree angle, and quickly spread the batter smoothly.

7. Soon the pancakes will be fried and out of the pan! Follow the steps above to complete the remaining batter!

Tips:
1. In South Sudan, some people use whole sorghum flour to make Kisra. Tongma found that if all sorghum flour is used, the finished product is very easy to crack. Therefore, Tong Ma added a certain proportion of ordinary flour, so the operation process may be much easier, and the taste may be more suitable for us.
2. Most local people use cow brains (this is a very natural fat) to wipe the pan, but use cow brains to wipe the bottom of the pan, (⊙o⊙)... You can't do it~ But according to some information, use Sesame oil is also a good choice-healthy and refreshing taste, also very suitable for vegetarians. Hehehe, what about you? If you make this Sudanese delicacy, would you try the cow brain to lubricate the bottom of the pot?
3. Kisra alone, Tong Ma thinks the taste is too plain, but when paired with local delicacies, such as Salata Aswad be Zabadi (Greek eggplant salad), the taste becomes very amazing, Tong Ma will also share Salata Aswad be Zabadi Practice, if you are interested, you can mix it up and cook a meal from South Africa, and enjoy it with the whole family. It is a very beautiful thing!