Mix 2 cups of whole corn (maize) flour and 2 cups of water. Cover and set to ferment for 12-24 hours. Fermentation is complete when bubbles appear in the ajin, and the l'ajin tastes sour. Fermentation is accelerated by humidity and heat such as found in Kampala, Uganda. In colder fermentation takes more time. After the l'ajin has fermented, add 1 cup of wheat flour and 1 cup of water and mix well.
HEAT SOURCE AND A FLAT PAN
Traditionally, kisra is cooked on a flat metal pan known as 'sasi' and is balanced over either stones called 'ludaya' or on a 'jiko' or charcoal stove. Most times the flat metal pan is balanced on four stones. Then fire wood or reeds are set on fire and fed intermittently to maintain an even heat. The cook sits on a low stool and simultaneously feeds and maintains the fire, while making the kisra. Anyone who has cooked kisra this way knows the discomfort of sitting near fire, and having hands or feet burnt
After Mixing L'ajin and Setting Up the Flat Pan.
POUR KISRA L'AJIN ONTO A FLAT PAN.
Preheat the pan. Traditionally, Nubians use sautéed brain of a cow
(tayuq), to grease the pan. Scoop 1/3 cup of l'ajin, spread one swoop
onto top third of the pan. Use a plastic spreader to spread the ajin
evenly over the pan using left-right sweeping motions. Refer to
demonstration video on how to sweep l'ajin..
REMOVE COOKED KISRA, FLIP ONTO FLAT PLATE.
After spreading the l'ajin, within 1 to 2 minutes it will start to rise and lift up from the edges. Lift the kisra from one edge, and in 1 motion flip onto a flat plate. Layer, then fold into individual rectangular kisra leaves. Serve with your favorite stew.
EXPERIENCE, EXPERIENCE, EXPERIENCE.
Mastering cooking kisra takes time and practice. There are multiple variables. First; the consistency of the l'ajin. It cannot be too thick, nor too thin, otherwise it will not spread evenly. Second; the fermentation process. The l'ajin must be sufficiently fermented; it is carbon dioxide gas rising out of the ajin that creates the sponginess and lifts the batter. Fourth; spread the ajin evenly over the pan. It takes months of experience to get this right.
Writer: Ayub Mzungu
REMOVE COOKED KISRA, FLIP ONTO FLAT PLATE.
After spreading the l'ajin, within 1 to 2 minutes it will start to rise and lift up from the edges. Lift the kisra from one edge, and in 1 motion flip onto a flat plate. Layer, then fold into individual rectangular kisra leaves. Serve with your favorite stew.
EXPERIENCE, EXPERIENCE, EXPERIENCE.
Mastering cooking kisra takes time and practice. There are multiple variables. First; the consistency of the l'ajin. It cannot be too thick, nor too thin, otherwise it will not spread evenly. Second; the fermentation process. The l'ajin must be sufficiently fermented; it is carbon dioxide gas rising out of the ajin that creates the sponginess and lifts the batter. Fourth; spread the ajin evenly over the pan. It takes months of experience to get this right.
Writer: Ayub Mzungu
