South Sudan • Africa • medium • 45 mins
South Sudan Kisra
Description
Kisra is a traditional fermented flatbread made from sorghum flour, widely consumed in South Sudan. It serves as a staple food that accompanies various stews and dishes, symbolizing hospitality and community in South Sudanese culture.
Ingredients
- 2 cups sorghum flour
- 2 cups water
- 1/2 teaspoon salt
- 1 tablespoon yeast (optional for quicker fermentation)
Instructions
- In a large bowl, mix the sorghum flour and salt.
- Gradually add water while stirring to form a smooth batter.
- If using yeast, dissolve it in a small amount of warm water and add to the batter.
- Cover the bowl with a cloth and let it ferment for 12-24 hours at room temperature.
- After fermentation, stir the batter again.
- Heat a large, flat skillet or griddle over medium heat.
- Pour a ladleful of batter onto the skillet, spreading it into a thin circle.
- Cook for about 2-3 minutes until bubbles form and the edges lift.
- Flip and cook for an additional 2 minutes.
- Repeat with the remaining batter, stacking the kisra on a plate.
Nutritional Information
Calories: 150 per serving
Servings: 4
Dietary: gluten-free, vegan
Health Benefits
Kisra is made primarily from sorghum flour, which is rich in dietary fiber, essential for digestive health and maintaining stable blood sugar levels. This gluten-free and vegan dish is high in antioxidants and important minerals like iron and magnesium, supporting overall wellness and energy production. The fermentation process, enhanced by yeast, can promote gut health and improve nutrient absorption, making Kisra a nourishing staple in South Sudanese cuisine.
Cultural Significance
Kisra is not only a staple food but also a symbol of South Sudanese identity and culture. It is often served during communal meals and celebrations, reinforcing social bonds and traditions.
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