User:Paavneec/Kisra
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Sorghum in Kisra[edit]
Traditionally, in Sudanese households, sorghum is used as a base for making Kisra. Sorghum grains are known for having high nutritional value through its minerals and vitamins, which contribute to its anti-inflammatory properties. Two common sorghum varieties are feterita and tabat, which are used to mill fermented flour. This flour is then used in fermented batter that contains starter from fungal or bacterial fermentation.[1]
- ^ Mariod, Abdalbasit (2023). Traditional Sudanese Foods: Sources, Preparation, and Nutritional and Therapeutic Aspects. Cambridge Scholars Publishing. pp. 1–3. ISBN 978-1-5275-9313-8.