A smooth, stretchy dough made from sorghum or wheat flour stirred over heat until glossy, then mounded and served with a well of stew or a sweet honey and clarified butter sauce.
Boil the water
Bring the water to a boil in a heavy pot with the salt.
Whisk in the flour
Lower the heat and whisk in the flour gradually to avoid lumps, forming a thick paste.
Beat until smooth
Switch to a strong wooden spoon and beat the mixture vigorously over low heat, folding it onto itself until it turns smooth, glossy and elastic.
Shape the dome
Turn the hot dough out onto a serving plate and shape it into a smooth dome with wet hands or the back of a spoon.
Rest briefly
Let the aseeda firm up slightly before serving.
3 minServe with topping
Make a well in the center of the dome, fill it with melted smen or honey, and serve alongside a stew for dipping.
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