Kisra

Kisra is a popular thin fermented bread made in Chad, Sudan and South Sudan. It is made from durra or wheat. There are two different forms of kisra: thin baked sheets, known as kisra rhaheeefa, which is similar to injera; and a porridge known as kisra aseeda or aceda. The latter is usually paired with a meat and vegetable stew, such as mullah. As of 1995, the then-undivided country of Sudan ate an estimated 20,000 to 30,000 short tons of sorghum flour annually in kisra.