Ciskau

Ciskau is a type of bread common in some parts of East Africa, particularly in Ethiopia and Eritrea. It is characterized by its soft, spongy texture and slightly sweet, yeasty flavor. Ciskau is typically made from a blend of wheat flour and teff, a native grain from the region. The dough is leavened, often using a sourdough starter, which contributes to its distinct taste and airy consistency.

The preparation of ciskau involves a long fermentation process, which is crucial for developing its unique aroma and flavor profile. After rising, the dough is usually baked in a traditional clay oven called a *mitad*. This method of baking imparts a subtle smoky essence to the bread. Ciskau is a staple food, often served as an accompaniment to various stews and vegetable dishes. Its absorbency makes it ideal for sopping up sauces. It can also be eaten on its own or with butter. The nutritional value of ciskau varies depending on the proportion of teff and wheat used, with teff offering a good source of fiber, iron, and calcium.