Make An Easy Bread Recipe from Sudan

Kisra bread is everyday Sudanese African fermented bread that looks similar to crepes or flatbread made with traditional Sudanese bread-making methods using yogurt as a starter instead of yeast packets.

Kisra is a staple food made throughout North Africa including Sudan and South Sudan. Slow fermented Kisra bread has more nutrients, vitamins, and minerals than regular bread because the process of fermentation process easier to digest.

Kisra bread

Make An Easy Bread Recipe from Sudan

Ingredients
1 cup wheat flour
2-3 cups water
1/4 cup plain yogurt
Sesame oil for greasing the crepe pan

Directions
Mix flour with 2-3 cups water into a thin consistency, similar to pancake mixture but slightly thinner.

Add yogurt and mix well. Leave covered for 3 days to ferment in the fridge.

Heat the pan and grease lightly with oil. Pour ¼ cup of the dough mixture onto the crepe pan and spread evenly using a crepe maker utensil into a thin sheet. Allow 1-2mins to cook one side then flip and cook another 1 minute.

Eat Sudanese Kirsa bread with your favorite soups and stews, make into a decadent dessert or as a wrap for your lunch sandwich.

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How to cook South African Ostrich MeatOstriches are farmed throughout the world for meat, feathers, and leather. An ostrich produces up to 40 eggs and ostriches produce more meat than cattle and contain the least fat, calories and cholesterol of beef, chicken, pork, lamb, and turkey. Ostrich meat is red meat but it's low in cholesterol and fat.
Standing tall on long, bare legs, the Ostrich has a long, curving, predominantly white neck. Ostriches are mainly vegetarian, eating grass, succulents’ berries and seeds, though they will also eat insects. They swallow large numbers of pebbles which help grind the harder food in the gizzard and aid digestion.
Africa’s semi-arid plains, woodlands, savannahs, and grasslands are the habitats where the ostrich lives. Ostriches live in the African countries of Kenya, South Africa, Uganda, Ethiopia, Somalia, Zambia, Mali, Chad, Sudan, Mozambique, and Tanzania. South African Ostrich StewIngredients 4 cloves garlic crushed 2 cups peeled yam cut into 1 …

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South African Frikkadel Meatballs Make South African Frikkadel Meatballs Traditional South African Frikkadel or fry pads is an Afrikaner dish of ball-rolled minced meat meatballs that is quick to make and eat with a side salad, rice, corn or add to a thick tomato sauce. Frikkadel can be baked in an oven, but can also be deep-fried.
Easy Frikkadel MeatballsIngredients 1 pound ground beef or ground ostrich meat 1 medium onion finely chopped 1 cup of dried bread crumbs 1/4 cup whole milk 3 tablespoons of your favorite chutney 1 large egg
1 teaspoon ground coriander 1 teaspoon curry powder 1 teaspoon Worcester sauce Salt and pepper to taste
Directions Preheat oven to 350 degrees F. Soak breadcrumbs in milk then mix all ingredients well with clean hands, roll the meat into medium size balls. Bake for 45 minutes. Serve warm with chutney or mustard on top of each meatball.
Afrikaner is a South African of European descent who settled on the southern tip of Africa during the middle of the 17th century and w…

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Homemade South African Carrot Sambal Recipe

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Commonly used as a condiment and an ingredient in soups and stews in South Africa, sambal is a chunky hot chili sauce made with hot peppers, spices and fresh herbs used on just about everything. This version of sambal is made with sweet shredded carrots.

Ingredients 4 cups finely grated carrots 1 medium finely sliced onion 1/4 cup lemon juice 1/2 teaspoon salt 1 teaspoon minced garlic 1 teaspoon minced ginger 1 teaspoon brown sugar 3 chopped hot chilies
Directions Toss carrots and onions with lemon juice and 1 teaspoon salt, let sit 1/2 hour, then squeeze with hands and discard any excess liquid. Combine with remaining ingredients and mix well.

Allow to sit refrigerated for several hours before serving. Serve with any meat or seafood dish. Sambal is used similar to salsa.

Commonly used as a cond…