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Cereals and bread from Sudan, South Sudan, Chad
A sour starter dough (ajin) of sorghum flour and water is stirred into boiling water, and more sorghum flour is beaten in until the mix is thick. It boils a few minutes more into a stiff, sour porridge eaten with stews. Made in 5 steps over 9.3 h – 24 h. The longest step, ferment the starter dough (ajin), takes 9–24 h (Mohammed S.I 1991) and runs at 30 °C (Mohammed S.I 1991). Pediococcus pentosaceus (dominant after 24 h and in back-slopped batter), with Lactobacillus brevis and L. confusus and Yeasts Candida intermedia and Debaryomyces hansenii do most of the fermenting.
| Main step | 9–24 hReported[mohammed1991] | Ferment the starter dough (ajin) |
|---|---|---|
| Temperature | 30 °CReported[mohammed1991] | Ferment the starter dough (ajin) |
| Acidity | pH 6 → 3.95Reported[mohammed1991] | Ferment the starter dough (ajin) |
| Whole-grain sorghum flour · Stone-ground; Feterita-type sorghum such as Wad Ahmed is the usual choice[hamid2025] |
| Fermented dough (ajin) · Old fermented dough mixed with fresh flour and water; added to boiling water at 1:10 by volume[hamid2025] |
| Water · Flour is beaten in at 1 part flour to 2 parts water (weight to volume)[hamid2025] |
| Starter: backslop (a portion of earlier fermented dough) |
Total time across the recorded steps: 9.3 h – 24 h
What changes: Cleaned sorghum grain is stone-ground into whole-grain flour
Output: whole-grain flour, used within a week.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Aceda is a stiff porridge, unlike kisra, the thin sorghum flatbread made from a similar sour batter, and nasha, a thin sour porridge for children. Here the sour starter goes straight into boiling water and is thickened with fresh flour.
Enterobacteria such as Klebsiella pneumoniae were found early in Sudanese sorghum batter. The boil kills vegetative bacteria, so serve aceda freshly cooked.
Hazards the sources name: Klebsiella pneumoniae and Enterobacter cloacae, found during the batter fermentation.
Every number is labelled with how it is known. How this atlas is made
In Arabic cookery 'asida' also names unfermented wheat porridges of the Arabian Peninsula and the Maghreb; those are related dishes, not ferments.
