Sudan Food and Drink
Peanuts are an important ingredient in traditional Sudanese cooking, adding both taste and texture, and are frequently used as the underlying flavour. Another important component is Aseeda Dukun, a thick porridge made from millet, wheat or cornflour. Plain in taste, the porridge is used as a vehicle to carry richer sauces of meat or vegetables.
Though it owes much to the indigenous people of the region, Sudanese cuisine has also been influenced by its history and geographic location close to the Middle East, demonstrated by an ingredient list that includes cardamom, cinnamon, green peppers and apricots.
Goraasa be dama: Beef stew flavoured with tomato, green pepper, cardamom and cinnamon with flatbread.
Ful Medames: Mashed fava beans usually served with boiled eggs and flatbread.
Tamia: Sudanese falafel.
Kisra: Thin flatbread made from sorghum flour.
Jibnasalaata: Salad of feta-like crumbly cheese, tomato and cucumber.
Dura: Cooked maize or millet eaten with various vegetables.
Basboosa: Sweet semolina cake.
Kawari: Soup comprising boiled-down sheep or cow hooves with vegetables and spices.
Moukhbaza: Paste of mashed bananas.
Fassikh: Fish prepared with onions, spices and tomato sauce.
Sudanese cinnamon tea: Black tea with cinnamon sticks – usually served with sugar.
Black coffee: Also served with sugar and spiced with cinnamon and ginger.
Karkaday: Popular tea made from hibiscus flowers.
Alcohol is banned in Sudan and strict punishments are given to people caught with alcohol.
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