~444 cal · 15g protein · 51g carbs · 23g fat (estimated, per serving)
🍽️
Mound of sorghum porridge with groundnut sauce
🇸🇸 Juba
Aseeda is the soft sorghum or wheat porridge shared across the Nile valley, and in South Sudan it is often served with a savory groundnut sauce rather than something sweet. A mound of aseeda is pressed into a well and the nutty sauce poured in, eaten by hand at the start of the day.
Sign in to save recipes to your book and leave reviews.
Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
•
1.5 cups sorghum flour
•
4 cups water
•
1/2 cup groundnut (peanut) paste
•
1 + 1 onion and tomato, chopped
•
2 tbsp neutral oil
•
to taste salt
Instructions
1
Make a smooth slurry with the sorghum flour and 1 cup cold water to keep the porridge lump-free.
2
Boil the remaining water with a little salt, whisk in the slurry, and stir hard as it thickens into a stiff aseeda, about 12 minutes.
3
For the sauce, fry the onion and tomato in oil until soft, then whisk in the groundnut paste and a cup of water.
4
Simmer the sauce 8 minutes until rich, mound the aseeda on plates, make a well, and pour the sauce in to serve.
Juba Nile-valley home cooking.
Ratings & reviews
Sign in to rate this recipe once you’ve cooked it.
No reviews yet — be the first to cook it.
🌏 While it simmers — know your destination
📍
Juba. A young capital of bean stews and asida.
🗺️
South Sudan. The world's youngest nation, of bean stews and asida.
🌍
Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
More from South Sudan
Wala with Kisra
A simple, nourishing South Sudanese bean stew served with thin fermented sorghum kisra.
Aradaib (Tamarind Drink)
A dark, sweet-and-sour tamarind drink soaked from pressed cakes and chilled — a Ramadan and everyday favorite along the Nile.