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.

References

de la Guardia, M.; Garrigues, S. (2015). Handbook of Mineral Elements in Food. Wiley. p. 566. ISBN 978-1-118-65436-1.
Steinkraus, Keith (1995-11-14). Handbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded. CRC Press. p. 196. ISBN 978-0-8247-9352-4.

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[de_la_Guardia_Garrigues-1] Guardia, M.; Garrigues, S. (2015). Handbook of Mineral Elements in Food. Wiley. p. 566. ISBN 978-1-118-65436-1.

[2] Steinkraus, Keith (1995-11-14). Handbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded. CRC Press. p. 196. ISBN 978-0-8247-9352-4.

Kisra

See also

References