The perfect ASIDA

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INGREDIENTS

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  • 2 cups of maize (corn) flour
  • 4 cups of water
  • A pinch of salt (optional)

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instructions

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1. Boil the water: In a large, heavy-bottomed saucepan, bring the water to a boil. You can add a pinch of salt if desired.
2. Prepare the flour: While the water is heating, place the maize flour in a separate bowl. You can sift it to remove any lumps, although this step is optional.
3. Gradually add the maize flour: Once the water is boiling, reduce the heat to low and gradually add the maize flour to the hot water while stirring continuously. You can use a wooden spoon or a spatula to mix the flour into the water.
4. Stir continuously: Keep stirring vigorously to prevent lumps from forming. Continue to stir until the mixture thickens and starts to pull away from the sides of the pot. This usually takes around 10-15 minutes.
5. Simmer and cover: Once the mixture has thickened, cover the pot with a lid and let it simmer on low heat for an additional 10-15 minutes. This allows the asida to cook and firm up.
6. Check for doneness: To test if the asida is ready, you can insert a wooden spoon or a fork into the center of the mixture. If it comes out clean, the asida is done.
7. Shape the asida: Remove the pot from the heat and let it cool for a minute or two. Wet your hands with cold water to prevent sticking, then shape the asida into a round or oval mound. You can also use a small bowl to mold it.
8. Serve: Asida is traditionally served as a side dish with various stews, soups, and vegetables. It can be used to scoop up and eat the accompanying dishes. To eat, tear off a piece of asida with your fingers, form it into a small ball, and use it to scoop up the stew or sauce.

Asida is a versatile dish and is commonly paired with meat, fish, vegetables, and various sauces like collard greens,  Grilled meat), or fish stew. Adjust the consistency by adding more flour or water to achieve your desired texture, whether you prefer a firmer or softer asida.

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Flavour meter

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Spicyness

RICHNESS

crunchiness