Entree: South Sudan – Northern Culinary Region – Asida (Stiff sorghum porridge traditionally served with butter or a savory meat sauce)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 1 hr 5 min

Total 1 hr 40 min

Ingredients

- 2 cups (240 g) sorghum flour (substitute fine millet or durum wheat flour if unavailable)
- 4 cups (960 ml) water, plus 1/2 cup (120 ml) cold water for slurry
- 1 tsp (5 g) salt
- 3 tbsp (45 ml) clarified butter or ghee, plus extra for serving
- 1 lb (454 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 2 cloves (6 g) garlic, minced
- 1 can (14 oz/400 g) crushed or diced tomatoes
- 1 cup (240 ml) beef stock or water
- 1 tsp (5 g) ground cumin
- 1 small hot chili, chopped, approx. 6 g (optional)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped cilantro for garnish (optional)

Instructions

1. Prepare the meat sauce first: heat the oil in a medium saucepan over medium-high heat. Brown the beef cubes in batches so they color well; transfer meat to a plate.
2. Reduce heat to medium, add the chopped onion and sauté until soft and beginning to brown, about 8–10 minutes. Add the garlic and chopped chili (if using) and cook 1 minute.
3. Return the beef to the pan, add the crushed tomatoes, beef stock, ground cumin, 1 tsp salt and pepper. Bring to a simmer, reduce heat to low, cover partially and simmer gently for 40–50 minutes until the meat is tender and the sauce has thickened. Adjust seasoning.
4. While the sauce simmers, make the asida: bring 4 cups (960 ml) water and 1 tsp (5 g) salt to a rolling boil in a heavy saucepan.
5. In a small bowl whisk the sorghum flour with 1/2 cup (120 ml) cold water to form a smooth slurry with no lumps.
6. Reduce the boiling water to a vigorous simmer. Pour the slurry into the simmering water, whisking briskly to combine. Continue to stir while gradually adding the remaining sorghum flour a little at a time, using a wooden spoon or a sturdy whisk. Cook and stir continuously until the mixture thickens and becomes smooth and glossy, about 8–12 minutes. If it becomes too stiff, add hot water 1–2 tbsp (15–30 ml) at a time.
7. Once cooked through and elastic, shape the asida into a smooth dome in a shallow serving bowl by wetting a spoon and smoothing the surface. Make a shallow well in the center and add the 3 tbsp (45 ml) clarified butter or a ladle of the meat sauce.
8. To serve, spoon pieces of asida off the dome and dip into the meat sauce or melted butter. Garnish the sauce with chopped cilantro if desired.