Asida (Sudanese Porridge)
Asida is a Sudanese porridge of wheat or sorghum flour, cooked until stiff enough to shape into a smooth mound. It needs only flour, water and salt, so the toppings do the work: honey or dates in a well at the center, a little spice, and a drizzle of clarified butter for shine. It is eaten by hand, tearing off a piece and dipping it, which makes it a good dish to share at the table.
Instructions
Stir the flour and salt together in a bowl until the salt is evenly spread through the flour.
Bring the water to a boil in a large pot. Add the flour mixture a little at a time, stirring constantly with a wooden spoon or spatula so no lumps form.
Lower the heat and keep stirring, scraping the sides and bottom of the pot so nothing sticks. After about 10 to 15 minutes the mixture should be thick and hold together like a stiff porridge.
Take the pot off the heat. Wet your hands with cold water so the dough does not cling, then shape the hot asida into a smooth round mound, or into individual portions.
Press a small well into the center of the mound and fill it with honey, or set a few dates in it. Dust the top with ground cinnamon or cardamom if you like.
Move the asida to a serving dish or plates and drizzle a little clarified butter or oil over it. To eat, tear off a piece with your fingers, roll it into a small ball and dip it into the honey or dates, either warm or at room temperature.
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