Sudan Asida (multigrain Porridge)

Sudan Asida (multigrain Porridge)

1. Mix sorghum flour with an equal amount of water, add salt to taste, add a tablespoon of yogurt, and mix well.

2. Cover with plastic wrap and ferment overnight. (Test the degree of fermentation by tasting a small amount of the mixture. If the mixture tastes sour, then the flour has been fermented; if not, more fermentation time may be required.)

3. Add 800g of water to the pot and bring to a boil.

4. Pour in the fermented batter and mix well.

5. Bring to a boil again, cook for about 5 minutes, and heat to the correct consistency. When heated in a pot, it should be as thick as porridge so that when it cools, its consistency will be like jelly.

6. Apply a layer of oil around the container.

7. Pour the cooked porridge, shape it, and let it cool for 20-30 minutes. Pour it out, put it in the microwave or steamer and heat it up with Sudanese stew!

Tips:

In the early days, people often consumed Asida during religious festivals, such as Mawlid (the birth of the Prophet Muhammad) and Ramadan; it also appeared in some traditional ceremonies, such as'aqīqah (7 days after the birth of a local newborn). It is a custom to shave the baby’s hair); it is also a very good choice of food to provide energy when women give birth.
Now, Asida, like our white porridge and American oatmeal, has become a new nutritional choice for people's daily breakfast!