A thick, smooth maize porridge cooked to a stiff consistency, shaped into a mound and eaten with stews — the corn equivalent of asida for South Sudanese who grow maize.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Bring water and salt to a boil.
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2
Gradually sprinkle in maize flour, stirring constantly.
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3
Stir vigorously for 10-12 minutes until very thick and smooth.
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4
Shape into a dome on a serving plate.
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5
Serve with any mulah.
Did You Know?
Arguments over whether asida or soor is the superior porridge have divided South Sudanese dinner tables for generations.
Chef's Notes
Equipment Tips
- heavy pot
- wooden stirring stick
- plate
Garnishing
none
Accompaniments
The Story Behind Soor
Soor gained prominence as maize cultivation expanded in South Sudan, particularly in the Equatoria region influenced by neighboring East African maize cultures. It coexists with sorghum-based asida, often preferred in areas where maize grows more readily.
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