East African Sudanese cooking on 'Our Daily Bread'

by PAULA DEANGELIS-STEIN
Fri, Jul 11th 2014 11:00 am

This month Our Daily Bread goes international, airing an episode originally scheduled for June. Host Father Paul D. Seil is joined in the kitchen by Father Ronald Sajdak, pastor at St. Martin de Porres and St. Lawrence parishes in Buffalo. Father Sajdak is also the director of ROTA: Reaching Out 2 Africa Ministry. Also in the kitchen, is an associate of ROTA, Grace Sokiri. Father Sajdak and Sokiri will be making an East African Sudanese recipe kisra and nyagua.

The best way to describe kisra is to say it looks like a crepe or a flatbread with a spongy texture, and is made with sorghum flour. Sorghum is a type of grass which produces grain. The plants are cultivated in warm climates worldwide and can be pounded into flour used for baking.

"I love learning how to make kisra bread because I had never done so before," admits Father Seil. "Not only was the bread for sustenance, but also it served as a utensil. We dipped it in the food on the platter to share the meal. I love experiences which are so different from the usual."

To accompany this bread, Sokiri taught Father Seil how to make nyagua which is similar to stew. There are 150 million Catholics in Africa. The continent is the fastest growing region for Catholicism in the world.

To learn more about today's guests and recipes, tune in to Our Daily Bread, Saturday, July 12, at 5:30 a.m. and noon WKBW-TV Ch.7. And then check out the website for the recipes! You'll be glad you did.  

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