Sudanese
Moukhbaza
Moukhbaza is an eastern Sudanese banana-and-gurrasa mash, soft, sweet, and eaten warm or at room temperature. The bread is torn while fresh so it absorbs the ripe banana, honey, and fragrant sesame oil.
Watch it madeGARI ́S COOKING · 10:14
Ingredients
- Whole wheat flour3/4 cup
- All-purpose flour1/4 cup
- Fine salt1/4 tsp
- Water3/4 cup, plus more if needed
- Neutral oil1 tsp, for the griddle
- Very ripe bananas2 large
- Sudanese sesame oil1 tbsp
- Honey1 tbsp
- Ground cinnamon or cardamom1 pinch, optional
Method
- Whisk the whole wheat flour, all-purpose flour, and salt in a bowl, then gradually beat in the water until you have a thick, pourable gurrasa batter.
- Cover the batter and let it rest for 20 minutes so the flour hydrates and the bread cooks tender.
- Heat a flat griddle or saj over medium heat and wipe it lightly with neutral oil.
- Pour on half the batter and spread it into a thin round, then cook until the surface sets and the underside has golden spots.
- Flip briefly for 30 seconds, transfer to a covered plate, and repeat with the remaining batter.
- Tear the warm gurrasa into very small pieces and place them in a wide bowl or wooden dish.
- Add the peeled bananas and mash by hand or with a wooden spoon until the bread and banana become a soft, cohesive mixture with a little texture.
- Work in the sesame oil and honey, then taste and add a pinch of cinnamon or cardamom if desired.
- Serve the moukhbaza in a shallow bowl while warm or at room temperature, with a light drizzle of sesame oil on top if you like.
Common questions
Can I substitute the Sudanese sesame oil with another oil or fat?
Yes. Tahini thinned with a little neutral oil gives the closest sesame flavor. If you only have regular sesame oil, use it sparingly because it can taste stronger. Neutral oil or melted butter also work, but the dish will be milder.
How long should the batter rest, and can I make it ahead?
Rest it 20 minutes so the flours hydrate and the gurrasa cooks softer. You can make the batter 1–2 hours ahead and keep it covered at room temperature; stir before cooking. If it thickens, whisk in a splash of water.
What are the most common mistakes when cooking the bread portion?
The biggest mistakes are batter that is too thick, a griddle that is too hot, and not covering the cooked rounds. Thin, even spreading helps them cook through. Medium heat is best; too much heat burns the outside before the center sets.
How do I store leftovers, and can I keep the banana mixture overnight?
Store the cooked bread separately from the banana mixture. Bread keeps 1 day covered at room temperature or 2 days refrigerated, then rewarm briefly. The mashed banana part is best fresh; if needed, refrigerate for up to 1 day and stir before serving.
What’s the best way to serve it, and what can I pair with it?
Serve it slightly warm, after the bread and banana are fully combined and glossy with honey and sesame oil. It works well as a breakfast or snack with tea or coffee, and a light dusting of cinnamon or cardamom right before serving.