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Cereals and bread from Sudan, South Sudan, Chad
Whole sorghum flour is mixed with water into a thick paste and left 12 to 24 hours, usually with some old batter, until lactic bacteria make it very sour. Just before baking the paste is thinned to a slurry and spread thin on a hot oiled pan. Made in 5 steps over 12 h – 24 h. The longest step, ferment the paste, takes 12–24 h (Haard N.F 1999) and runs at 30 °C (Mohammed S.I 1991). Pediococcus pentosaceus (dominant at 24 h and in back-slopped batter), Lactobacillus brevis, L. confusus and Yeasts Candida intermedia and Debaryomyces hansenii do most of the fermenting.
| Main step | 12–24 hReported[fao1999][mohammed1991] | Ferment the paste |
|---|---|---|
| Temperature | 30 °CMeasured[mohammed1991] | Ferment the paste |
| Acidity | pH 6 → 3.95Measured[mohammed1991] | Ferment the paste |
| 60 parts (w/v) | Whole sorghum flour · Cultivars with a white, chalky pericarp and no subcoat give the best kisra[fao1999] |
| 40 parts (w/v) | Water · Flour to water 60:40 (w/v) for the thick paste; more water is added just before baking[fao1999] |
| Starter · Batter kept back from an earlier fermentation[mohammed1991] | |
| Starter | backslop (batter from an earlier fermentation) |
Total time across the recorded steps: 12 h – 24 h
What changes: Sorghum grain is milled into whole flour
Output: whole sorghum flour.
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
Kisra is the flatbread of the Sudanese sour sorghum batter family. The same kind of batter becomes aceda when it is cooked into a stiff porridge, and nasha when thinned into a gruel. Kisra keeps the batter thick while it sours and thins it only just before baking.
Klebsiella pneumoniae and Enterobacter cloacae grew early in the batter fermentation, so use clean vessels and well-soured starter. The hot pan cooks the thin sheets through.
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
FAO lists kisra as a dietary staple of Sudan. Studies since the late 1970s have compared sorghum cultivars and followed the nutrient changes during the ferment.
