Aseeda Recipe


1/2 kg rye flour
1/2 cup yeast
1 tsp salt

Add 1/2kg flour, 1/2 litre of water and yeast into bowl and mix together.  Leave in warm place for 5 hours to rise.

Boil 1 litre of water with salt.  When water is boiling, add aseeda mixture and mix with a wooden spoon.  Once thickening (add more flour if dough thin*), add 1/2 cup of water and simmer until bubbling.

Pour into bowl, and let stand until cool and thick.  Turn upside down and plonk onto plate to serve, covering with a sauce such as tagalia.

*For the Nuba Mountains edition, when making mixture, add much more flour until the mixture is very thick, "until the spoon can stand in it"



After learning to cook Sudanese-style, Mark left Khartoum and paddled 3,000 miles down the River Nile through much of Sudan. Click here to find out about his Nile adventure and read extracts from his book based in The Sudan.



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