Entree: Sudan – عصيدة ➤ ʿAṣīda (stiff wheat porridge)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 2 cups (250 g) whole wheat flour or fine semolina-style wheat flour
- 4 cups (960 ml) water, divided
- 1 tsp (6 g) salt
- 4 tbsp (56 g) ghee or clarified butter, plus extra for serving
- Optional for serving: honey or date syrup; spiced meat or vegetable stew (no measurement required)

Instructions

1. In a heavy pot bring 3 1/2 cups (840 ml) of the water to a rolling boil with the salt. Keep the remaining 1/2 cup (120 ml) of water nearby to adjust consistency.
2. Reduce heat to medium-low. Using a whisk or wooden spoon, begin adding the flour in a steady stream while whisking vigorously to prevent lumps. Once about half the flour is incorporated and the mixture is thickening, switch to a sturdy wooden spoon or a traditional mixing stick (muddah).
3. Continue adding the remaining flour while stirring forcefully; the mixture will form a thick, porridge-like mass. If the mixture becomes too stiff to stir, add small splashes of the reserved water to keep it pliable.
4. When all flour is incorporated, press the mass against the side of the pot and fold it repeatedly—this kneading-by-stirring develops a smooth, elastic texture and removes raw flour taste. Cook and stir for 6–10 minutes until the asida pulls away from the pot in a single, cohesive mound.
5. Transfer the hot asida to a serving plate. Wet a spatula or the back of a bowl and shape the asida into a smooth dome or multiple hand-sized portions. Create a shallow well in the center.
6. Pour melted ghee into the well and, if serving sweet, drizzle honey or date syrup over the ghee. For savory service, ladle a hot spiced meat or vegetable stew into the well and tear pieces of asida to dip and scoop as you eat.