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Ingredients:
1/2 kg rye flour |
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Add 1/2kg flour, 1/2 litre of water and yeast
into bowl and mix together. Leave in warm place for 5 hours to rise.
Boil 1 litre of water with salt. When water is boiling, add aseeda mixture and mix with a wooden spoon. Once thickening (add more flour if dough thin*), add 1/2 cup of water and simmer until bubbling. Pour into bowl, and let stand until cool and thick. Turn upside down and plonk onto plate to serve, covering with a sauce such as tagalia. *For the Nuba Mountains edition, when making mixture, add much more flour until the mixture is very thick, "until the spoon can stand in it"
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