~699 cal · 29g protein · 121g carbs · 14g fat (estimated, per serving)
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Bean stew beside thin fermented sorghum flatbread
🇸🇸 Juba
In South Sudan, a humble stew of beans simmered soft with onion, tomato, and a little oil is everyday sustenance, torn into with kisra — the thin, tangy fermented sorghum flatbread. Plain and dependable, it reflects the resourceful home cooking of the world's youngest nation.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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2 cups dried beans (fava or kidney), soaked overnight
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2 cups sorghum flour (for kisra)
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1 onion
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3 cloves garlic
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2 tomato
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3 tbsp oil
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1 tsp cumin
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to taste salt
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1 chili (optional)
Instructions
1
Simmer the soaked beans until very soft, then mash some to thicken.
2
Fry the onion, garlic, tomato, and cumin, then stir into the beans; season.
3
For kisra, whisk the sorghum flour with water and a little starter and let it ferment overnight until tangy.
4
Cook the thin batter on a hot griddle into soft, crepe-like sheets.
5
Serve the bean stew with the kisra for tearing and scooping.
Juba home cooking.
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🌏 While it simmers — know your destination
📍
Juba. A young capital of bean stews and asida.
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South Sudan. The world's youngest nation, of bean stews and asida.
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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 →
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