Aseeda

Aseeda, also written asida, is a Sudanese flour preparation served with mullah stews. Sorghum or millet flour can provide the base. The Sudanese Kitchen’s sorghum version mixes flour with water, salt and yoghurt, then leaves the batter to ferment. The fermented mixture is stirred into boiling water until it thickens.^[1]

The cooked mixture is poured into an oiled bowl and left to set. It is turned out into a wider serving bowl, making a rounded mound with stew poured around it. Diners take spoonfuls from the edges where the aseeda meets the sauce. Tagalia, a red stew, is one suggested accompaniment.^[1]