• ^{2 cups (500g) sorghum flour}

• ^{500–800ml water}

• ^{2–3 tsp salt, to taste}

• ^{1 tbsp yoghurt close to expiry, fermenting agent}

• ^{1 tbsp oil, lubricating agent}

Direction on how to make:

1. ^{Mix sorghum flour with equal amount of water, add salt to taste and a tablespoon of expiring yoghurt then leave overnight to ferment.}

2. ^{The next day, test the degree of fermentation by tasting a small amount of the mixture. If the mixture tastes sharp and sour then the flour has fermented and the aseeda can be prepared as follows, if not, it may need more fermenting time.}

3. ^{Ensure the dough has the consistency of a relatively thin pancake mixture Plain flour or water can be added to help to optimise the consistency of the dough.}

4. ^{Bring approx. 500ml of water to the boil then pour the fermented aseeda mixture into the boiling water and mix well. The flour should cook and thicken over 5-10min to the correct consistency of aseeda, which should be as thick as porridge when heated in the pan, so that when it cools it’s consistency is like jelly.}

5. ^{Pour a tablespoon of oil into a deep bowl where the aseeda is intended to set. Pour onto the oil the cooked aseeda dough and allow cooling for 20-30mins.}

6. ^{Once the aseeda has cooled, turn over in a wider deep circular bowl then pour the mullah around the outside creating an island of asida around a moat of mullah.}

7. ^{Diners use a spoon to cut vertically into the outer edges of the aseeda that make contact with the mullah, as such having a spoonful of asida covered in mullah.}