Kisra

Kisra, also spelled kissra, is northern Sudanese popular thin fermented bread made in Sudan, Chad, South Sudan, Algeria and some parts of Uganda and Kenya. It is made from durra or wheat. There are two different forms of kisra: thin baked sheets, known as kisra rhaheefa, 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.