Kisra

Kisra is a cherished type of thin, fermented bread enjoyed in Chad, Sudan, and South Sudan. Typically made from durra (a type of sorghum) or wheat, Kisra is found in two primary forms. The first is Kisra Rhaheeefa, which resembles injera and is made into thin baked sheets. The second is Kisra Aseeda (or Aceda), a porridge-like dish often served with a hearty meat and vegetable stew called mullah.

In 1995, before Sudan split into two countries, the people of Sudan consumed an astounding 20,000 to 30,000 short tons of sorghum flour annually just to make Kisra. This illustrates how integral this bread is to their diet!