African Food and Art

This blog explores the wisdom of African proverbs, the depth of folklore, the beauty of art, the stories of history, and the flavors of timeless African food recipes.

Fermented Bread Making in Northern Africa

Fermented bread is a staple food made throughout Sudan, South Sudan and Northern Africa.

Fermented bread is a staple food made throughout Sudan, South Sudan and Northern Africa.

Slow fermented bread has more nutrients, vitamins, and minerals than regular bread because of the process of fermentation process easier to digest.

Easy fermented bread recipe and directions

Ingredients

1 cup wheat flour

2-3 cups water

1/4 cup plain yogurt

Sesame oil for greasing the crepe pan


Directions

Mix flour with 2-3 cups water into a thin consistency, similar to pancake mixture but slightly thinner. Add yogurt and mix well. Leave covered for 3 days to ferment in the fridge. Heat the pan and grease lightly with oil. Pour ¼ cup of the dough mixture onto the crepe pan and spread evenly using a crepe maker utensil into a thin sheet. Allow 1-2mins to cook one side then flip and cook another 1 minute. Eat with your favorite soups and stews; make into a decadent dessert or as a wrap for your lunch sandwich.


More economical easy breakfast, lunch and dinner recipes to make right now so you never have to eat or prepare a boring meal again.

  1. Curried Tanzanian Coconut Okra Recipe
  2. Frikkadelle an Afrikaner dish of meatballs
  3. Senegalese Chicken Vermicelli
  4. Chadian Steamed Honey Cassava Buns
  5. Cameroon Smoked Bonga Fish Stew

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