Entree: South Sudan – Northern Culinary Region – Kisra Rhahee (Fermented sorghum flatbread served with a spiced meat and okra stew)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 1 hr 40 min

Additional 8 hrs

Total 9 hrs 40 min

Ingredients

- For the kisra batter:
- 2 cups (240 g) sorghum flour
- 2 1/2 cups (600 ml) warm water, plus more as needed
- 1/4 tsp (1 g) salt
- 1/4 cup (60 ml) active sourdough starter or 1 tsp (3 g) instant yeast if you prefer quicker fermentation
- For the rhahee (stew):
- 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, about 8 oz (225 g)
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped, about 10 oz (280 g)
- 1 tbsp (15 ml) tomato paste
- 1 cup (150 g) fresh or frozen sliced okra
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1 tsp (5 g) paprika
- 2 cups (480 ml) water or beef stock
- Salt to taste
- Fresh cilantro or parsley, 2 tbsp (8 g), chopped for garnish

Instructions

1. Mix sorghum flour, warm water, salt, and starter (or yeast) in a bowl to make a thin batter similar to thin pancake batter. Cover and leave at room temperature to ferment 8–24 hours until slightly bubbly and mildly sour.
2. When batter is fermented, stir briefly. Heat a nonstick skillet or crepe pan over medium-high heat and wipe with a little oil. Pour a ladle of batter and tilt the pan to spread a very thin layer (like a crepe). Cook until set and edges lift, about 1–2 minutes; do not flip. Transfer finished kisra to a clean towel and keep covered. Repeat until batter is used, adding water if too thick. You should get about 6–8 kisra, depending on size.
3. For the stew, heat oil in a heavy pot over medium-high heat. Season beef with salt and brown in batches until well-seared; transfer browned pieces to a plate.
4. In the same pot, add chopped onion and cook until soft and translucent, about 6 minutes. Add garlic and cook 1 minute.
5. Stir in tomato paste, chopped tomatoes, ground coriander, cumin, and paprika; cook 2–3 minutes to deepen flavors.
6. Return beef to the pot, add water or stock, bring to a simmer, then reduce heat to low. Cover and simmer gently until beef is tender, about 1 to 1½ hours.
7. Add sliced okra in the last 15–20 minutes of cooking and simmer until tender but not mushy. Adjust salt.
8. To serve, fold or tear kisra and use pieces to scoop stew, garnish with chopped cilantro. Share family-style.