Kisra, also spelled kissra (Sudanese Arabic: [ˈkisra] ), is a popular thin fermented bread[1] made in Chad, Sudan, South Sudan, Algeria and some parts of Uganda and Kenya. It is made from durra or wheat. There are two different forms of kisra: thin baked sheets, known as kisra rhaheeefa, which is similar to injera; and a porridge known as kisra aseeda or aceda. The latter is usually paired with a meat and vegetable stew, such as mullah. As of 1995, the then-undivided country of Sudan ate an estimated 20,000 to 30,000 short tons (18,000 to 27,000 t) of sorghum flour annually in kisra.[2]
- ^ Cite error: The named reference
de la Guardia Garrigueswas invoked but never defined (see the help page). - ^ Steinkraus, Keith (14 November 1995). Handbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded. CRC Press. p. 196. ISBN 978-0-8247-9352-4.