Aseeda

Prepare the Water

In a large pot, bring the 4 cups of water to a boil. Add the salt.

Make a Slurry

In a separate bowl, mix 1/2 cup of the sorghum flour with enough cold water to make a smooth slurry.

Cook the Slurry

Gradually pour the slurry into the boiling water, stirring continuously to prevent lumps from forming. Cook for about 5 minutes until it starts to thicken.

Add Remaining Flour

Gradually add the remaining sorghum flour to the pot, stirring continuously. Lower the heat to medium and continue to stir until the mixture becomes very thick and smooth.

Cook the Aseeda

Reduce the heat to low and cover the pot. Let it simmer for about 15-20 minutes, stirring occasionally to prevent sticking and ensure even cooking.

Finish the Aseeda

Add the ghee or butter to the pot and mix well until it is fully incorporated and the aseeda is smooth and glossy.

Serve

Transfer the aseeda to a serving dish. It is typically served hot, formed into a mound or scooped into individual portions.

Aseeda is traditionally eaten with your hands and can be served with various stews, sauces, or okra soup.