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Aseeda
Sudanese wheat porridge
4 C rye flour
Water
1/2 C active dry yeast
1 tsp. salt
In a bowl, combine rye flour, two cups water and yeast; stir to mix. Leave in warm place for about five hours to rise. In a large cooking pot, combine four cups of water with salt. Bring to a boil and add flour mixture. Once thickened, add 1/2 cup water and simmer until bubbly (add more flour if mixture becomes watery). Pour into a large bowl; allow to stand until cooled and thickened. Turn upside down onto a serving platter. Ladle Tagalia sauce over top; serve.
*Aseeda image (C) Hibo (2006). Used under the terms of the GNU Free Documentation License, Version 1.2.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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