🍽️ Cuisine
Kisra
Fermented Sorghum Flatbread
Ingredients: 200g sorghum flour (or substitute 50/50 sorghum and wheat), 350ml warm water, 3g instant yeast (or reserved starter), Pinch of salt, Vegetable oil for cooking.
Preparation: Mix sorghum flour, warm water, yeast, and salt into a smooth, thin batter—consistency of crepe batter. Cover and ferment at room temperature for 24-48 hours. The longer fermentation gives more sour flavor. When ready to cook, stir batter well—it should have bubbles and a tangy smell. Heat a non-stick pan over medium heat and brush lightly with oil. Pour a ladleful of batter, swirling to create a thin, even circle. Cook until the surface is covered with holes and the edges lift from the pan—do not flip. The kisra is cooked when the top is no longer wet. Stack cooked kisra and cover with a clean cloth to keep soft. Serve alongside stews, tearing pieces to scoop up the food.
💡 Save a cup of batter as starter for next time—it develops more complex flavor than yeast-started batches. Store refrigerated up to one week.
Ful Sudani
Spiced Fava Bean Stew
Ingredients: 300g cooked fava beans (canned or home-cooked), 60ml vegetable or olive oil, Juice of 1 lemon, 3 garlic cloves (minced), 5g cumin, 2g cayenne pepper, 1 tomato (diced), 1 small onion (diced), Salt and pepper to taste, Fresh parsley, Hard-boiled eggs (optional).
Preparation: If using canned beans, drain and rinse. Place beans in a pot with just enough water to cover. Simmer over medium heat, mashing some beans against the side of the pot to thicken the liquid. Cook until beans are very soft and mixture is thick and creamy. Transfer to serving bowls. Top each portion with a drizzle of oil, a squeeze of lemon, minced garlic, cumin, and cayenne. Add diced tomato and onion. Mash slightly to combine some of the toppings with the beans while leaving texture. Season with salt and pepper. Garnish with fresh parsley. Serve with fresh kisra, bread, or pita. Add quartered hard-boiled eggs for a more substantial meal.
💡 Let each person mix their own bowl to their preference. Some like more garlic, others more lemon—ful is personal.
Gurassa
Sweet Millet Porridge
Ingredients: 100g millet flour, 500ml water, 60g sugar (or to taste), 30g butter or vegetable oil, Pinch of salt, Optional: 60ml milk, ground cardamom, or cinnamon.
Preparation: Bring water to boil in a heavy saucepan. Mix millet flour with 100ml cold water to make a smooth paste—this prevents lumps. Gradually pour the paste into boiling water while stirring constantly with a wooden spoon. Reduce heat to low and continue stirring. The mixture will thicken significantly. Add salt and continue cooking for 15-20 minutes, stirring frequently to prevent sticking. The gurassa is done when it's thick and pulls away from the sides of the pot. Stir in sugar and butter until fully incorporated. Add milk if desired for creamier texture. Serve warm in bowls, with optional sprinkle of cardamom or cinnamon. The texture should be thick enough to eat with a spoon.
💡 Millet flour is available at health food stores and African markets. The flour should be fresh—rancid millet has a bitter taste.
