Entree: South Sudan – National Cuisine – عصيدة ➤ Aṣīda (Stiff sorghum porridge)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 50 min

Total 1 hr 20 min

Ingredients

- 4 cups (950 ml) water, divided
- 2 cups (260 g) sorghum flour (or millet/ground cornmeal)
- 1 tsp (5 g) salt, plus more to taste
- 2 tbsp (30 g) ghee or clarified butter, plus extra for serving
- 1 lb (454 g) lamb shoulder, cut into 1-inch (2.5 cm) pieces
- 1 tbsp (15 ml) vegetable oil
- 1 medium yellow onion, about 1 cup (150 g) chopped
- 2 cloves garlic, minced
- 2 cups (480 g) crushed tomatoes (canned or fresh)
- 1 cup (100 g) fresh okra, sliced
- 1 cup (240 ml) beef or vegetable broth (or water)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (5 g) salt (for the stew)
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) fresh cilantro, chopped, for garnish

Instructions

1. Prepare the stew: heat the oil (15 ml) in a heavy pot over medium-high heat. Season the lamb pieces lightly with a pinch of salt and brown in batches until well-seared, then remove and set aside.
2. In the same pot, add the chopped onion (150 g) and cook until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 1 minute until fragrant.
3. Return the lamb to the pot, add the crushed tomatoes (480 g), sliced okra (100 g), broth (240 ml), ground cumin (2 g), ground coriander (2 g), 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. Bring to a simmer, cover partially, and cook gently for 40–50 minutes until the lamb is tender and the sauce has thickened. Stir in 1 tbsp (15 ml) lemon juice and adjust seasoning to taste.
4. While the stew simmers, make the asida: bring 3 cups (720 ml) of the water to a rolling boil in a wide, heavy saucepan with 1 tsp (5 g) salt.
5. Reduce heat to medium-low. In a small bowl, mix the sorghum flour (260 g) with the remaining 1 cup (230 ml) cold water to a smooth slurry to prevent lumps.
6. Gradually pour the slurry into the boiling water while stirring vigorously with a wooden spoon or whisk. Continue stirring and adding the sorghum mixture until the porridge thickens and pulls away from the sides of the pot into a smooth, stiff mass, about 8–12 minutes. If it becomes too dry, add a splash of hot water; if too loose, sprinkle a little more sorghum flour and stir.
7. Once the asida is smooth and cohesive, stir in 2 tbsp (30 g) ghee until fully incorporated. Transfer the asida to a shallow bowl or platter and shape it into a rounded mound with a wet spoon or spatula.
8. To serve, make a hollow in the center of the asida mound and spoon the hot lamb, tomato, and okra stew into it or serve the stew alongside. Garnish with chopped cilantro (8 g) and an extra pat of ghee or butter if desired.