Entree: South Sudan – Southern Culinary Region – Kisra (thin, slightly sour fermented sorghum flatbread used to scoop stews)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 12 hrs

Total 13 hrs 20 min

Ingredients

- 3 cups (360 g) sorghum flour
- 4 cups (960 ml) warm water, plus extra for thinning if needed
- 1/4 tsp (1 g) active dry yeast (optional for reliable fermentation)
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) vegetable oil for cooking (plus extra for stew)
- 1 lb (454 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 1 large onion, chopped (about 200 g)
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) beef stock or water
- 8 oz (225 g) fresh or frozen okra, sliced
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- Salt and freshly ground black pepper to taste

Instructions

1. Make the kisra batter by whisking sorghum flour with 4 cups (960 ml) warm water, the yeast if using, and salt until very smooth and thin (batter should be pourable). Cover and leave at room temperature to ferment for 8–12 hours or until slightly bubbly and sour. To cook, heat a nonstick skillet or flat griddle over medium heat and lightly oil. Pour or ladle about 1/3 cup (80 ml) batter into the pan, quickly tilt to spread into a thin circle, and cook until set and edges lift, about 1–2 minutes; do not flip if you prefer the traditional single-sided crepe texture. Stack finished kisra on a cloth and keep covered.
2. For the stew, heat 2 tbsp (30 ml) vegetable oil in a pot over medium-high heat and brown beef cubes in batches; remove and set aside. Sauté chopped onion until soft, add tomato paste and spices (coriander, cumin) and cook 1–2 minutes. Return beef to pot, add beef stock 2 cups (480 ml), cover and simmer until beef is tender, about 45 minutes. Add okra in the last 10–15 minutes and season with salt and pepper. Serve the hot stew alongside or poured into a shallow bowl with torn pieces of kisra used to scoop and eat.