Kisra

Kisra (also spelled kissra) is a popular thin fermented bread[1] made in Chad, Sudan and South Sudan. It is made from durra or wheat. There are two different forms of kisra: thin baked sheets, known as kisra rhaheeefa, which is similar to injera; and a porridge known as kisra aseeda or aceda. The latter is usually paired with a meat and vegetable stew, such as mullah. As of 1995, the then-undivided country of Sudan ate an estimated 20,000 to 30,000 short tons (18,000 to 27,000 t) of sorghum flour annually in kisra.[2]

A Sudanese woman prepares kisra.

See also

Further reading
  • Mariod, Abdalbasit (17 February 2023). "Kisra: A Traditional Fermented Flatbread from Sorghum and Millet". Traditional Sudanese Foods: Sources, Preparation, and Nutritional and Therapeutic Aspects. Cambridge Scholars Publishing. ISBN 978-1-5275-9314-5.
  • Steinkraus, Keith (4 May 2018). Handbook of Indigenous Fermented Foods, Revised and Expanded. CRC Press. ISBN 978-1-351-44251-0.
  • Sulieman, Abdel Moneim Elhadi; Mariod, Abdalbasit Adam (31 January 2022). African Fermented Food Products- New Trends. Springer Nature. ISBN 978-3-030-82902-5.

References
  1. de la Guardia, M.; Garrigues, S. (2015). Handbook of Mineral Elements in Food. Wiley. p. 566. ISBN 978-1-118-65436-1.
  2. Steinkraus, Keith (14 November 1995). Handbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded. CRC Press. p. 196. ISBN 978-0-8247-9352-4.
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