How to make it
5 steps. Take it one step at a time.
Bring the water and salt
In a heavy-bottomed pot, bring the water and salt to a boil at 100°C (212°F).
Reduce the heat to low
Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon or 'asida stick' to incorporate the flour into the water.
Continue to cook
Continue to cook and stir the mixture for about 15-20 minutes. You may need to add a small splash of hot water if it becomes too difficult to move. The dough should become smooth, stiff, and pull away from the sides of the pot.
20 minTransfer the hot dough
Transfer the hot dough onto a serving plate. Grease your hands with a bit of butter and shape the dough into a smooth dome or mound.
Make a well in the center of the dome
Make a well in the center of the dome. Pour the melted butter and honey into the well and serve immediately.
A little kitchen wisdom
The key to a perfect Asida is the constant, vigorous stirring to prevent lumps and create a smooth, elastic texture. It is traditionally eaten with the fingers of the right hand.
