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Soft drinks from Sudan
Hulu-mur ("sweet-bitter") is a Sudanese Ramadan drink made from sorghum. Sprouted sorghum malt is stirred into a hot porridge of plain sorghum flour, spiced, and fermented for about a day and a half. The sour batter is baked into thin brown flakes on a hot plate, and the flakes are later soaked in water and sweetened to make the drink.
| Sorghum grain, for the malt (zurriea)About 2 kg | Soaked overnight, sprouted 4–5 days, dried until reddish, ground[abdelhalim2023] |
| Sorghum flour (ungerminated) | Mixed with water 1:1.25 and cooked to a thick porridge[abdelhalim2023] |
| Water | [abdelhalim2023] |
| Spices | Added to the dough; they raise its strontium, calcium and iron[mahgoub1999] |
| Sugar | The flakes are soaked in sugared water for the drink[abdelhalim2023] |
Total time across the recorded steps: 7.5 days – 9.5 days
What changes: Under a wet sack the sorghum sprouts and its starch-splitting enzymes form
Output: green malt; 6 days of germination raised riboflavin by 700 % and cut thiamine by 42 %.
Microbes at work in this step
the grain's enzymes form as it sprouts
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
Hulu-mur ("sweet-bitter") is a Sudanese Ramadan drink made from sorghum. Sprouted sorghum malt is stirred into a hot porridge of plain sorghum flour, spiced, and fermented for about a day and a half. The sour batter is baked into thin brown flakes on a hot plate, and the flakes are later soaked in water and sweetened to make the drink. Made in 6 steps over 7.5 days – 9.5 days. The longest step, soak and sprout the sorghum, takes 4–6 days (Abdelhalim T.S 2023). Lactic acid bacteria and yeasts does most of the fermenting.
| Main step | 4–6 daysReported[abdelhalim2023][mahgoub1999] | Soak and sprout the sorghum |
|---|---|---|
| Temperature | 35–37 °CReported[abdelhalim2023] | Stir the malt into the hot porridge and ferment |
Unlike kisra, another Sudanese fermented sorghum food, hulu-mur adds sprouted malt and spices to a cooked porridge and is baked into dry flakes that are drunk, not eaten as bread.
A Sudanese survey tested 15 hulu-mur samples made from Feterita sorghum for acrylamide, a chemical that forms when starchy food is heated. One sample, from Shendi state, held 84 µg/kg and the other 14 had none detected. The authors, who also found it in one kisra sample, judged both foods safe to eat.
Every number is labelled with how it is known. How this atlas is made
Dirar (1993), as cited by Abdelhalim et al., dates hulu-mur to almost 600 years ago, as a drink for breaking the Ramadan fast.
