South Sudanese Red Rice ‘Couscous’

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  • 2 kg rice flour (see Note)
  • 2 tbsp oil

Cook’s notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled unless specified. | All eggs are 55-60 g unless specified.


Fermenting time overnight – Place ½ cup flour in a large bowl. Add 1.5 liters water and mix to form a very thick paste. Cover with a tea towel and stand overnight at room temperature to ferment.  Add remaining flour to paste and, using your hands, gather handfuls and rub in flour for 20 minutes or until mixture resembles crumbs.  Heat oil in a large frying pan over medium heat, add 2 cups red rice flour crumbs and cook for 3 minutes or until it darkens slightly in colour. Add 80 ml water, or more if necessary, until the entire mixture is moistened, and cook for a further 2 minutes or until tender. Transfer to a bowl and repeat with more oil and remaining red rice flour crumbs. Serve with stew, topped with natural yogurt.

Note• Red rice flour is available from select African food shops. Substitute red millet flour, from Asian food shops.

Photography by Katie Kaars

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