Aseeda RecipeOrigin: Sudan Period: Traditional |
Ingredients
500g rye flour 
Aseeda Preparation:Method:Dissolve the sugar in the water then add the yeast and set aside in a warm place until frothy. When ready mix the yeast mixture in a bowl along with the flour and 500ml cold water. Mix well, cover and set aside in a warm place to rise. Add the salt to a pan along with 1l water. Bring to a boil and when boiling add the aseeda (yeast) mixute and mix in with a wooden spoon. Once it begins to thicken (add add a little more flour if needed you're looking for an almost custard-like consistency) then add 100ml water and bring to a bubbling simmer. Pour the mixture into a bowl and allow to stand until it has cooled and thickened appreciably. Turn upside down onto a plate and serve covered with a tomato or chilli-based sauce (such as tagalia). |
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