Kisra
Bread made in Sudan
From Wikipedia, the free encyclopedia
Kisra, also spelled kissra (Sudanese Arabic: [ˈkisra] ⓘ), is a Sudanese popular thin fermented bread[1] made in Sudan, Chad, 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 rhaheefa, 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.[2]
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.[3]
In 2025, CNN listed kisra as one of the world's top 50 breads.[4]
Sorghum in kisra
Traditionally, in Sudanese households, sorghum is used as a base for making kisra. Sorghum grains are known for having high nutritional value through its minerals and vitamins, which contribute to its anti-inflammatory properties. Two common sorghum varieties are feterita and tabat, which are used to mill fermented flour. This flour is then used in fermented batter that contains a starter from fungal or bacterial fermentation.[5]
In 2025, Sudan joined the United Nations' global initiative "One Country One Priority Product" to promote export of sorghum. Previously, sorghum production has stilted, and the crop has been a victim of inflation, making it difficult to make kisra and other sorghum-based foods.[6] Some Sudanese families have turned to other alternatives, like sweet potato porridge.[7]
Preparation
The making of kisra is strongly gendered and typically done only by women.[8][9] A recipe for kisra is included in Omer Al Tijani's 2025 cookbook "The Sudanese Kitchen."[10]
Grinding sorghum
Sorghum is traditionally ground into sorghum flour using saddle quern and grindstones. A saddle quern can withstand up to 2-3 generations of use, and the stone is replaced when dull. The sorghum is soaked in water for one hour, then it is run through the grindstone up to 3 times to create a fine powder. The finished flour is dried in the sun before consumption. In larger cities, families can also buy machine-ground sorghum flour at markets.[8]
Fermentation
The sorghum flour is mixed with water and some salt to create a paste. The batter is left to ferment overnight to create a sourdough.[4] Sometimes, it can be mixed with a small amount of older batter that acts as a starter. Fermentation prevents food poisoning by degrading contaminants and suppressing the growth of bacteria.[8]
Baking
Kisra is typically cooked in the early morning. Oil or animal fat is added to the douka, a traditional metal or clay griddle.[7] The batter is spread out thin over the surface in order to create a paper thin texture. It takes only about half a minute to cook through.[8][9]
See also
Further reading
- Mariod, Abdalbasit (17 February 2023). "Kisra: A Traditional Fermented Flatbread from Sorghum and Millet". Traditional Sudanese Foods: Sources, Preparation, and Nutritional and Therapeutic Aspects. Cambridge Scholars Publishing. ISBN 978-1-5275-9314-5.
- Steinkraus, Keith (4 May 2018). Handbook of Indigenous Fermented Foods, Revised and Expanded. CRC Press. ISBN 978-1-351-44251-0.
- Sulieman, Abdel Moneim Elhadi; Mariod, Abdalbasit Adam (31 January 2022). African Fermented Food Products- New Trends. Springer Nature. ISBN 978-3-030-82902-5.