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Sudanese · South Sudanese

Aseeda with mullah

Non-vegetarian

عصيدة · aseeda

A smooth, firm dome of sorghum porridge served in a bowl surrounded by mullah, a thick tomato, onion and beef stew. Daily food across Sudan and South Sudan.

Aseeda with mullah is a Sudanese main course, ready in about 1 hour 30 minutes and made with sorghum meal and beef chuck. It serves 4 and is rated intermediate to cook.

Start cooking
Moulded aseeda porridge dome with mullah stew being poured over
Photo: Qusai Akoud from khartoum, Sudan / Wikimedia Commons · CC-BY-2.0
Prep
15 min
Cook
1 h 15 min
Total
1 h 30 min
Serves
4
Level
Intermediate
Calories
504

Ingredients

4 servings

Aseeda

Mullah

Equipment

Method

  1. Step 1

    For the mullah, fry the onions (opens in a new tab) slowly in the oil until very soft and golden. Add the beef and garlic (opens in a new tab) and brown, then the tomato paste (opens in a new tab), tomatoes (opens in a new tab), cumin (opens in a new tab), coriander, 1 tsp salt and the stew water.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    Cover and simmer until the beef is tender, adding the okra (opens in a new tab) for the last 15 minutes. The stew should be thick but pourable.

    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

  3. Step 3

    For the aseeda, whisk a third of the sorghum flour (opens in a new tab) into 300 ml cold water. Bring the remaining water and salt to the boil, stir in the slurry and cook until thick.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  4. Step 4

    Add the remaining flour gradually, beating hard with a wooden spoon until very stiff and smooth. Cover and steam on low heat for 5 minutes.

    • 10 min
    • low heat

  5. Step 5

    Press into an oiled bowl, turn out into a wide dish and pour the mullah around it.

    • 2 min

About this dish

Origin
Sudan · Commonly attributedSimilar stiff porridges are eaten throughout the Sahel and East Africa; asida is equally a South Sudanese staple.Also popular in South Sudan, ChadMore food from Sudan
Dish
Lunch · Dinner · Main courses · Porridge & cereals
Cooking method
Boiled, Stewed, Simmered
Taste
savoury, tangy, earthy
Diet
No gluten ingredients · Dairy-free · No nut ingredients · High-protein
All labelsNon-vegetarian · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · High-protein · Low-fat
Worked out from the ingredients. How labels work
Good for
Everyday · Budget-friendly
Cook more with
Sorghum meal · Beef chuck · Onion · Tomato paste · Tomato · Garlic
Techniques
Boiling · Simmering · Stewing

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

504 kcal per serving

Calculated

1 serving ≈ 644 g · recipe makes 4

Where the energy comes from

  • Protein 19%
  • Carbohydrate 53%
  • Fat 28%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy504 kcal78 kcal
Protein24.6 g3.8 g
Carbohydrate68.6 g10.7 g
Net carbohydrate61.3 g9.5 g
Sugars6.9 g1.1 g
Added sugars0 g0 g
Fibre7.3 g1.1 g
Fat16.4 g2.6 g
Saturated fat2.6 g0.4 g
Trans fat0.2 g0 g
Cholesterol——
Sodium1102 mg171 mg
Salt equivalent2.8 g0.4 g
Vitamins & minerals per serving
Potassium
884 mg
Calcium
87 mg
Iron
4.9 mg
Magnesium
135 mg
Vitamin A (RAE)
36 µg
Vitamin C
17 mg
Vitamin D
—
Vitamin B12
—
Folate (DFE)
42 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: okra.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Cook the onions really slowly — in Sudanese cooking the soft, sweet onion base is what thickens the mullah.

Common mistakes

  • Adding all the flour to the boiling water at once — start with a slurry to avoid lumps.

Serve with

  • Eat together from one dish, pinching off the aseeda and dipping it in the stew.

Food safety

  • Simmer stewing beef, goat or lamb until fork-tender; cool leftovers quickly and refrigerate within 2 hours.

Storage

  • The mullah keeps 3 days refrigerated; aseeda is best fresh.

Variations

  • Mullah roub: A tangier mullah made with yogurt or sour milk and dried okra powder.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

The spice and seasoning backbone

Spices, masalas & pastes

  • Salt1.75 tsp · 11 g
Used in steps 1, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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