Sudanese Spiced Cornmeal Bread

Ingredients

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 cups (470ml) water 2 cups (470ml) water

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 40g, 0g
• Protein: 4g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the cornmeal, cumin powder, coriander powder, turmeric powder, and salt.
2. 2.
   Gradually add water to the mixture while stirring continuously until a thick batter is formed.
3. 3.
   Heat a non-stick pan over medium heat and lightly grease it with oil.
4. 4.
   Pour the batter into the pan and spread it evenly using a spatula.
5. 5.
   Reduce the heat to low and cover the pan with a lid. Allow the bread to cook for 20-25 minutes, or until the edges are golden brown and the center is set.
6. 6.
   Remove the bread from the pan and let it cool slightly before slicing and serving.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the bread.

Tips & Tricks

• For a spicier version, add a pinch of chili powder to the batter.
• Serve the Sudanese Spiced Cornmeal Bread warm with a drizzle of olive oil or a dollop of yogurt for added richness.
• Leftover bread can be toasted and enjoyed with butter or jam for breakfast.

Serving advice

Serve the Sudanese Spiced Cornmeal Bread as a side dish with Sudanese stews, such as Bamia (Okra Stew) or Mullah (Beef Stew). It can also be enjoyed on its own as a snack or appetizer.

Presentation advice

Present the Sudanese Spiced Cornmeal Bread on a wooden cutting board or a traditional Sudanese platter. Garnish it with fresh herbs, such as cilantro or parsley, for a pop of color.