Baku Kitchen! An independent reference of traditional food

Sigda

Pressed sesame cake fermented into savoury balls, dried and added to sauces

Sudan Fermented & pickled Vegetarian

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
RATE

A full recipe for this dish has not been written yet.

History

Made from the residue left after pressing sesame for oil, fermented and sun-dried so nothing of the crop is wasted.

Frequently asked questions

What is Sigda?

Sigda is a fermented & pickled from Sudan: pressed sesame cake fermented into savoury balls, dried and added to sauces. Made from the residue left after pressing sesame for oil, fermented and sun-dried so nothing of the crop is wasted.

Made with

sesame

Cooked

fermenteddried

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

Reviews

No reviews yet.

Cooked this? Say how it went — yours will be the first.

Leave a review

No account needed. Only the fields marked * are required, and an address is never published.

Your rating

More from Sudan

fermented & pickledAbrehFermented sorghum batter dried into thin flakes and stored for drinkssoup & stewMullah bamiaOkra stew with dried meat or beef, poured over kisrasauce & condimentShataFierce chili and garlic paste spooned onto ful, meat and kisrafermented & pickledFurunduFermented roselle seeds dried and ground into a dark, sharp savoury condiment

You'll also love

TaiwanCai PuSalted, sun-dried daikon aged until dark; fried into omelettes and soups.ChinaLaba GarlicGarlic cloves steeped in vinegar until jade green; eaten with dumplings.SlovakiaKyslá kapustaFermented cabbage, the base of the Christmas kapustnica soupEl SalvadorCurtidoLightly fermented cabbage slaw served with pupusas