Sudan • Africa • medium • 30 mins
Sudan Kisra
Description
Kisra is a traditional Sudanese flatbread made from fermented sorghum flour. It is a staple food in Sudanese cuisine, often served with stews and sauces, symbolizing hospitality and community.
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. If using yeast, dissolve it in warm water and let it sit for 5 minutes.
- Gradually add water to the flour mixture, stirring continuously to form a smooth batter. If using yeast, add it at this stage.
- Cover the bowl with a cloth and let it ferment in a warm place for 6-12 hours, until bubbly and slightly risen.
- Heat a large, flat skillet or griddle over medium heat.
- Pour a ladleful of the batter onto the skillet, spreading it into a thin circle.
- Cook for about 2-3 minutes on one side until bubbles form, then flip and cook for another 1-2 minutes.
- Repeat with the remaining batter, stacking the cooked kisra on a plate.
- Serve warm with your choice of stew or sauce.
Nutritional Information
Calories: 150 per serving
Servings: 4
Dietary: gluten-free, vegan
Health Benefits
Kisra, made primarily from sorghum flour, is a gluten-free dish rich in dietary fiber, which aids in digestion and promotes heart health. Sorghum is also a source of essential minerals like iron and magnesium, supporting overall metabolic function. As a vegan option, Kisra fits well into plant-based diets, offering a wholesome alternative to wheat-based breads while being low in calories. This traditional Sudanese dish reflects cultural heritage while providing essential nutrients for a balanced diet.
Cultural Significance
Kisra is not only a dietary staple but also a symbol of Sudanese culture and tradition. It is often enjoyed during communal meals and gatherings, reflecting the importance of sharing food in Sudanese society.
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