Asida with Groundnut Sauce
Asida is a thick, dough-like porridge made from maize or sorghum flour, a fundamental carbohydrate base in South Sudanese cuisine. It is traditionally served with a rich and savory groundnut (peanut) sauce, often enhanced with vegetables and sometimes meat.
🧂 Ingredients
- 250 g Maize flour (or Sorghum flour)(for Asida)
- 750 ml Water(for Asida)
- 200 g Groundnuts (peanuts)(roasted and unsalted, for sauce)
- 1 medium Onion(chopped, for sauce)
- 3 cloves Garlic(minced, for sauce)
- 200 g Tomatoes(diced, for sauce)
- 2 tbsp Vegetable oil(for sauce)
- 500 ml Water or Broth(for sauce)
- to taste Salt
- to taste Black pepper
- 100 g Optional: Spinach or Okra(chopped, for sauce)
- 150 g Optional: Beef or Chicken(cubed, for sauce)
👨🍳 Instructions
- 1
Prepare the Asida: In a saucepan, bring 750ml of water to a rolling boil. Gradually whisk in the maize flour (or sorghum flour) to form a smooth, thick batter. Reduce the heat to low and continue to stir vigorously with a wooden spoon for about 15-20 minutes, until the mixture thickens into a firm, dough-like consistency. It should pull away from the sides of the pan. Cover and keep warm.
- 2
Prepare the Groundnut Sauce: Grind the roasted peanuts into a smooth paste using a food processor or mortar and pestle. If using a food processor, you may need to add a tablespoon of water to help it along.
💡 Tip: Ensure the peanut paste is smooth for a creamy sauce. - 3
In a separate pot, heat 2 tbsp of vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 4
Add the minced garlic and diced tomatoes. Cook for another 5 minutes until the tomatoes soften.
- 5
If using optional meat, add it now and brown it slightly. Then, stir in the groundnut paste and cook for 1-2 minutes, stirring constantly.
- 6
Gradually whisk in 500ml of water or broth until the sauce is smooth. Bring to a simmer, then reduce heat, cover, and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded. If using optional spinach or okra, add them during the last 5 minutes of cooking.
- 7
Season the groundnut sauce with salt and black pepper to taste. If the sauce is too thick, add a little more water or broth.
💡 Tip: The sauce should have a rich, creamy consistency. - 8
To serve, scoop a portion of the warm Asida onto a plate. Make a well in the center and generously ladle the groundnut sauce over and around it.
💡 Tip: Asida is typically eaten with the hands, tearing off pieces of the porridge to dip into the sauce.
💡 Pro Tips
- ✓The consistency of Asida can be adjusted by varying the amount of flour and water. It should be firm enough to hold its shape.
- ✓For a smoother groundnut sauce, ensure your peanut paste is well-ground.
- ✓Adding a bay leaf or a pinch of cayenne pepper can add extra depth of flavor to the sauce.
- ✓Leftover Asida can be reheated by steaming or gently frying.
🔄 Variations
- Add shredded chicken or beef to the groundnut sauce for a non-vegetarian option.
- Incorporate other vegetables like carrots, sweet potatoes, or leafy greens into the sauce.
- Serve with a side of grilled fish or meat for a more elaborate meal.