Kuindiong is a traditional dessert typically prepared by the Dinka people in Southern Sudan.

Makes

Preparation

10min

Cooking

40min

Skill level

Easy
By
Average: 3.7 (257 votes)
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Ingredients

  • 1 litre water
  • 560 g natural yoghurt
  • 250 ml milk
  • 360 g semolina
  • 220 g sugar

Miok

  • 500 g butter
  • 560 g natural yoghurt

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.

Instructions

Bring the water to the boil in a saucepan and stir in the natural yoghurt. Reduce heat to low, then add the milk, semolina and sugar. Stir until mixture thickens.

To make miok, melt the butter in a small saucepan over medium heat, then stir in the yoghurt. Bring to the boil, stirring constantly, and continue to cook for 20 minutes or until butter and yoghurt separate.

Immediately remove from heat once yoghurt granules turn a pale, nutty colour. Serve kuindiong topped with miok.

 

Photography by Katie Kaars

 

As seen in Feast magazine, Feb 2014, Issue 28.