Entree: South Sudan – Southern Culinary Region – Asida (Thick cooked wheat porridge traditionally served with a savory meat and peanut stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 2 cups (240 g) fine durum wheat flour or fine semolina
- 4 cups (960 ml) water, divided (hot/boiling for mixing)
- 1 tsp (5 g) salt for porridge
- 3 tbsp (45 ml) clarified butter (ghee) or unsalted butter, divided
- 1 lb (454 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), finely chopped
- 2 cloves (6 g) garlic, minced
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) ground coriander
- 1/2 tsp (2 g) crushed red pepper flakes or to taste
- 14 oz (400 g) canned crushed tomatoes
- 1 1/2 cups (360 ml) beef or water-based stock
- 1/2 cup (125 g) natural peanut butter (smooth)
- 1 tsp (5 g) salt, plus additional to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or green onion for garnish

Instructions

1. Prepare the porridge (asida): bring 3 cups (720 ml) of the water to a boil in a heavy saucepan with 1 tsp (5 g) salt. Reduce heat to low. In a bowl, whisk the wheat flour with the remaining 1 cup (240 ml) cold water to form a smooth paste.
2. Add the paste to the boiling salted water in a steady stream, stirring continuously with a wooden spoon to prevent lumps. Cook over low heat, stirring and pressing the mixture against the pot sides until it thickens and pulls away from the sides into a dense, cohesive mass, about 8–12 minutes.
3. Stir in 2 tbsp (30 ml) clarified butter into the porridge for shine and flavor. Shape into a round mound in a shallow serving dish; cover and keep warm while preparing the stew.
4. For the stew, heat 2 tbsp (30 ml) vegetable oil in a heavy skillet or saucepan over medium-high heat. Brown the beef cubes in batches until seared on all sides, about 5–7 minutes per batch; transfer browned beef to a plate.
5. In the same pan add the chopped onion and cook until golden, about 6–8 minutes. Add garlic, cumin, coriander and crushed red pepper and cook 1 minute until fragrant.
6. Return the beef to the pan; add crushed tomatoes and 1 1/2 cups (360 ml) stock. Bring to a simmer, cover, and cook gently for 30–40 minutes until the beef is tender.
7. Stir in the peanut butter until fully incorporated and the sauce is smooth. Simmer uncovered for another 5–10 minutes to thicken. Season with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper, adjusting to taste.
8. To serve, place portions of asida on plates, create a small well in the center, spoon the beef and peanut stew alongside or into the well, and brush remaining 1 tbsp (15 ml) melted clarified butter over the porridge. Garnish with chopped cilantro or green onion. Traditionally tear off portions of asida by hand and dip into the stew.