Ingredients:
3cups maize flour
2cups wheat flour
At least a day or 6hours before, mix maize flour with water, adding water until thick paste and cover.
To have less sour kissra add more wheat- about 2:3ratio with maize flour. Stir in the mixture add warm water until it thins.
Heat the sasi Kissra(Flat surface frying pan-non stick) on moderately. Splatter some oil on it. Put a sizeable splodge of the mixture on the pan, Spread thinly and evenly with a small card like device(GEGERIBA)that can be obtained from margarine plastic container the size of an ATM card,or mobile top up card.Wait a short time until edges start to lift, Peal off and stack for later consumption.Repeat process until the mixture is fully utilised.
Making Kissra-photo.
You may serve it with any stew of your choice,eg. KOFTA STEW, BAMIA TUWAL,MAFRUK and so on.
3cups maize flour
2cups wheat flour
At least a day or 6hours before, mix maize flour with water, adding water until thick paste and cover.
To have less sour kissra add more wheat- about 2:3ratio with maize flour. Stir in the mixture add warm water until it thins.
Heat the sasi Kissra(Flat surface frying pan-non stick) on moderately. Splatter some oil on it. Put a sizeable splodge of the mixture on the pan, Spread thinly and evenly with a small card like device(GEGERIBA)that can be obtained from margarine plastic container the size of an ATM card,or mobile top up card.Wait a short time until edges start to lift, Peal off and stack for later consumption.Repeat process until the mixture is fully utilised.
Making Kissra-photo.
You may serve it with any stew of your choice,eg. KOFTA STEW, BAMIA TUWAL,MAFRUK and so on.Photos below- making Kissra (Rusu Kissra fi bbe )
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1 comment:
hello i have a friend who wants to know where he can buy some some tradition food and engriedence from his native Uganda thank you Arnold.
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