# Sudanese Aseeda with Mulah Sauce

> Lumps form because the flour goes into boiling water all at once. The right method: **slake half the flour in cold water first**, pour that into the boiling water, then add the remaining flour gradually while kneading continuously.

**Sudanese Cuisine · 35 min · 5 servings · 240 kcal per serving**

Aseeda is Sudan's daily staple — a cooked dough shaped into a dome with a well in the centre for the sauce. The technique is simple but unforgiving: get the flour in wrong and it lumps.

## Ingredients


### العصيدة
- 2 cups — cornflour (or wheat flour)
- 5 cups — water
- 1 tsp — salt

### ملاح الويكة
- ½ cup — ground dried okra (weika)
- 300 g — minced meat
- 1 piece — onion, chopped
- 3 tbsp — oil
- 2 tbsp — tomato paste
- 4 cloves — garlic, crushed
- 1 tsp — cumin
- 1 tsp — salt
- 3 cups — water

## Method

1. **Start the sauce** — Soften the onion and garlic, add the minced meat and brown it, then the tomato paste, spices and water. Let it simmer for 15 minutes.
2. **The weika** — Sprinkle in the ground okra **gradually while stirring** so it does not clump, and give it 5 minutes until the sauce thickens and turns slightly glossy.
3. **Prepare the flour** — Dissolve **one cup** of the flour in a cup of cold water until completely smooth with no lumps. This is the secret to smooth aseeda.
4. **Boiling** — Bring 4 cups of water to the boil with the salt, pour in the slaked flour and stir. Let it boil for 5 minutes.
5. **Knead over heat** — Add the remaining flour **in a gradual shower** while kneading with a mufraka or a strong wooden spoon. Press against the sides of the pot and fold back to the centre continuously.
6. **Done** — When the aseeda holds together and pulls away from the sides of the pot, lower the heat and cover for another 5 minutes.
7. **Serve** — Wet a wide dish with water, turn the aseeda into it, shape it into a dome with a well in the centre, and pour the sauce into the well.

## Tips

- Slake half the flour in cold water — it is the only reliable way to prevent lumps entirely.
- A mufraka (thick wooden paddle) beats an ordinary spoon; aseeda is heavy and needs force.
- Wet the serving dish first so the aseeda slides out instead of sticking.
- Weika (ground dried okra) gives the sauce its signature viscosity; grated fresh okra is the closest substitute.

## FAQ

### What is the difference between aseeda and kisra?
Kisra is a fermented flatbread cooked on a griddle. Aseeda is a dough cooked in water, kneaded over heat and served as a dome. Both are eaten with mulah.

### Why does my aseeda have lumps?
Dry flour went in all at once. Half the quantity must be slaked in cold water first, and the rest added in a gradual shower while kneading continuously.

### What is weika?
Dried okra ground to a powder. It gives the sauce its distinctive viscosity and concentrated flavour, and is sold in Sudanese and African grocers.

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Source: https://hanakoleah.com/en/sudanese-cuisine/sudanese-aseeda-with-mulah
Edited by: Marwa Mohamed
Last updated: 2026-09-12