Kisra is a well known bread that is eaten in Sudan - neighbouring countries know it as injera. This is a great salad for lunch or a side dish when you’re throwing a BBQ. The sight of kisra may be off putting at first but it’s a carbohydrate that absorbs flavour really well. It’s one of those dishes that only the true Sudanese know of, it’s packed with nutrients and a cool spin on a normal salad. If you’re really brave you can go in with the green chillies but my spice tolerance isn’t quite there yet so I used chilli powder. The dressing for this salad is a bit different, it's basically daqwa (peanut butter sauce). It's sounds unusual but you just need to trust the process! An extra bonus is that the recipe is vegan ! #uglydelicious
*More inspiration* Check out similar recipes - Summer Potato Salad, Watermelon, Cucumber and Feta Salad, Fattoush
Salatat Kisra - Injera Salad
Serves 2
Ingredients
100g kisra
120g tomatoes
1/4 cucumber
1/2 red onion
1 heaped tbsp peanut butter
3-6 tbsp water
1/2 lemon
1 tbsp olive oil
1tbsp chilli powder (add to preference)
Sprinkle of salt (add to preference)
Method
In a bowl, crumble up the kisra into tiny pieces using your fingertips. Sprinkle with a tiny amount of water using your hands and mix in order to soften the kisra.
In a separate bowl add the water, peanut butter, salt, chilli powder and lemon juice. Stir well until the peanut butter is smooth and relaxed (add 3-6 tbsp of water depending on how runny you want your dressing to be).
In a large bowl, add the finely chopped onion, tomatoes and cucumber.
Add the kisra and peanut butter dressing to the vegetables.
Pour in the olive oil and combine well until everything is mixed and evenly distributed.
Serve and enjoy !
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