Difference between revisions of "Aseeda"
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== Description == | == Description == | ||
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* 1 tsp [[salt]] | * 1 tsp [[salt]] | ||
| − | == | + | == Procedures == |
# Add 1/2 kg [[flour]], 1/2 litre of [[water]] and [[yeast]] into bowl and mix together. | # Add 1/2 kg [[flour]], 1/2 litre of [[water]] and [[yeast]] into bowl and mix together. | ||
# Leave in warm place for 5 hours to rise. | # Leave in warm place for 5 hours to rise. | ||
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# Pour into bowl, and let stand until cool and thick. | # Pour into bowl, and let stand until cool and thick. | ||
| − | [[Category:Sudanese | + | [[Category:Sudanese cuisine]] |
| − | [[Category:Sudanese | + | [[Category:Sudanese cuisine]] |
| + | [[Category:Dessert Recipes]] | ||
[[Category:Rye flour Recipes]] | [[Category:Rye flour Recipes]] | ||
[[Category:Yeast Recipes]] | [[Category:Yeast Recipes]] | ||
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Latest revision as of 19:59, 13 July 2012
Description
Delicious Sudanese verision of polenta which can prepare it in few minutes. It is usualy paired with a savory meat tomato sauce called mulah (moo Lah).
Ingredients
Procedures
- Add 1/2 kg flour, 1/2 litre of water and yeast into bowl and mix together.
- Leave in warm place for 5 hours to rise.
- Boil 1 litre of water with salt.
- When water is boiling, add aseeda mixture and mix with a wooden spoon.
- Once thickening (add more flour if dough thin*), add 1/2 cup of water and simmer until bubbling.
- Pour into bowl, and let stand until cool and thick.
