Kisra-Janga

The Story of Kisra-Janga

Kisra-Janga is a traditional staple from Sudan and South Sudan, cherished not only for its unique taste but also for its cultural significance. This delightful dish is a combination of influences from African and Middle-Eastern culinary traditions. Over generations, it has been a centerpiece at communal gatherings, representing the unity and shared heritage of the people. The integral part of Kisra-Janga is Kisra, which is a type of fermented flatbread made from sorghum, and Janga, a spicy stew primarily made with okra and assorted meats.

Ingredients

• Sorghum flour - 2 cups
• Water - 3 cups (for batter)
• Sugar - 1 teaspoon
• Yeast - 1 teaspoon
• Salt - 1 teaspoon
• Beef (cubed) - 500g
• Okra (sliced) - 250g
• Onion (chopped) - 1 large
• Garlic (minced) - 4 cloves
• Tomatoes (diced) - 2 medium
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1 teaspoon
• Black Pepper - 1/2 teaspoon
• Chili Powder - 1 teaspoon
• Vegetable Oil - 2 tablespoons
• Water - 2 cups (for stew)
• Salt - to taste

For the Kisra

Kisra requires a fermentation process that not only aids in developing its characteristic sour flavor but also renders the sorghum more digestible. The batter's fermentation is integral for an authentic taste and texture.

Step 1: Prepare the Batter

1. In a large bowl, combine 2 cups of sorghum flour with 3 cups of water, 1 teaspoon of sugar, and 1 teaspoon of yeast.
2. Mix the ingredients thoroughly until a smooth batter forms. Cover the bowl with a clean cloth and let it sit at room temperature for at least 24 hours to ferment.

Step 2: Cook the Kisra

1. After 24 hours, the batter should have a slightly sour smell and bubbly surface. It indicates that it is ready to be cooked.
2. Preheat a skillet or griddle over medium heat.
3. Pour a ladleful of the batter onto the skillet, immediately spreading it thinly like a crepe.
4. Cook for about 1-2 minutes until the edges begin to lift and the bottom appears golden brown. Flip to cook the other side briefly. If you need more precision in timing, consider using a cooking timer.
5. Transfer to a plate and cover with a clean cloth to keep warm. Repeat the process until all the batter is used.

For the Janga

The stew, Janga, is a flavorful, hearty dish balancing the fresh taste of okra with the rich savoriness of beef and spices.

Step 1: Prepare the Meat

1. Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat.
2. Add 500g of cubed beef and season with salt to taste, searing it until brown on all sides.
3. Remove the beef and set aside.

Step 2: Prepare the Stew Base

1. In the same pot, add one chopped onion and sauté until translucent.
2. Add 4 minced garlic cloves and continue to sauté for an additional minute.
3. Stir in 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1 teaspoon of turmeric powder, 1/2 teaspoon of black pepper, and 1 teaspoon of chili powder until fragrant.
4. Add 2 diced tomatoes, stir to combine, and let cook for about 5 minutes until the tomatoes are softened.

Step 3: Assemble the Janga

1. Return the seared beef to the pot.
2. Add 2 cups of water and bring the mixture to a boil.
3. Reduce the heat to low, cover the pot, and let it simmer for about 45 minutes or until the beef is tender.
4. Stir in 250g of sliced okra and continue to simmer for another 15 minutes until the okra is tender.

Serving and Enjoying Kisra-Janga

Kisra-Janga is best enjoyed fresh and warm. Serve the okra and beef stew, Janga, over the soft, sour Kisra flatbreads, and allow each bite to enrich you with its comforting, robust flavors. Often shared among families and guests, Kisra-Janga represents a harmony of taste and tradition, perfect for any joyous occasion.