Mangu

kisra

Next Dish: Kapunata

Kisra is a type of bread that is a staple food in Sudan and South Sudan. It is thin and pancake-like, made from fermented sorghum or millet. The bread is typically served with stews, soups, or salads. Its slightly sour taste and spongy texture make it ideal for scooping up other foods.

sorghum flour

wheat flour

Recipe

Ingredients:

  • 2 cups of sorghum flour

  • 1 cup of wheat flour

  • 2 1/2 cups of water

  • 1/2 teaspoon of salt


Instructions:

  1. Mix the sorghum flour and wheat flour together in a large bowl.

  2. Gradually add the water and salt while stirring to form a smooth batter. The consistency should be similar to pancake batter.

  3. Cover the bowl and let the batter sit in a warm place for 3-4 hours to ferment.

  4. Heat a non-stick pan or griddle over medium heat.

  5. Pour a ladleful of batter onto the pan and spread it out into a thin layer.

  6. Cook the kisra for about 1-2 minutes, or until the edges start to lift from the pan.

  7. Flip the kisra and cook for another 1-2 minutes.

  8. Remove the kisra from the pan and keep it warm. Repeat the process with the remaining batter.

  9. Serve the kisra warm, with a stew or sauce of your choice.