Kisra (South Sudan)
The Juba pancake: kisra — thin fermented sorghum flatbreads that serve as plate and utensil for South Sudan's stews, shared heritage with Sudan and its own in Juba's kitchens. Ingredients: sorghum flour, water, fermented starter.
What it is
The Juba pancake: kisra — thin fermented sorghum flatbreads that serve as plate and utensil for South Sudan's stews, shared heritage with Sudan and its own in Juba's kitchens. Ingredients: sorghum flour, water, fermented starter. Recipe: 1) Ferment the batter. 2) Pour paper-thin on a hot griddle. 3) Cook until set and lacy. 4) Serve stacked under stews. Serve: with kop meat stew or okra, eaten by hand. Flavor: sour, soft, sorghum-fragrant. History: kisra crossed the 2011 border with the people; South Sudan's tables still cook the shared Nile grammar with local grains. See also: Asida (South Sudan), Kop (Meat Stew).
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