A thick, spongy sorghum pancake fermented overnight and cooked on a hot griddle, with a tangy flavor and dense texture perfect for soaking up stews.
Instructions
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1
Mix flours, yeast, salt, and water into a thick batter.
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2
Cover and ferment overnight or at least 8 hours.
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3
Heat griddle and oil lightly.
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4
Pour batter to form a thick pancake about 20cm wide.
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5
Cook until bubbles form and edges set, flip once. Cook until golden.
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Did You Know?
Gurasa is so filling that one large piece with tea is considered a complete breakfast for a working adult.
The Story Behind Gurasa
Gurasa is popular among the Nuer and Shilluk communities of Upper Nile. Fermentation was traditionally achieved using leftover batter from previous batches, creating a sourdough-like culture unique to each household.
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