Baku Kitchen! An independent reference of traditional food

South Sudan

South Sudan’s food is built around sorghum kisra and asida scooped through okra, greens and dried-fish stews; Arab-influenced beans and hibiscus tea. Look for Kisra (thin fermented sorghum flatbread, base of most meals), Asida (smooth sorghum dough mound eaten with okra or meat stews) and Kajaik (dried fish stew with okra, eaten with kisra or asida). Fermented sorghum batter spread paper-thin on a hot iron plate, the Nile valley bread that anchors nearly every meal in the two Sudans. This atlas has 30 South Sudan dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

30 dishes.

AgasheAgasheSkewered meat crusted in peanut-chili spice, grilledAradeibAradeibTamarind pods steeped and sweetened into a tart brown drink served coldArakiArakiRaw clear spirit distilled from dates, sorghum or cassava in drum stillsAsidaAsidasmooth wheat-flour dome pooled with date syrup and butter; birth celebrationsBamiaBamiaOkra stewed with lamb in tomato sauceFasikhFasikhNile fish salted and fermented in jars until soft and strongly aromaticFul medamesFul medamesStewed fava beans mashed with oil, cumin and chilli, scooped with breadFurunduFurunduFermented roselle seeds dried and ground into a dark, sharp savoury condimentGongolezGongolezBaobab fruit pulp soaked in water and sweetened into a chalky white drinkGurasaGurasathick soft wheat flatbread baked on a clay plate, torn into stewsHulu murHulu murSpiced fermented sorghum flakes dissolved in water into a fragrant cold drinkJebena coffeeJebena coffeeSpiced coffee brewed in a clay pot and poured through a grass filterKajaikKajaikDried fish stew with okra, eaten with kisra or asidaKarkadeKarkadedeep-red hibiscus infusion, drunk sweet, hot or icedKawalKawalWild senna leaves pounded and fermented into dark pungent balls for stewsKisraKisrathin fermented sorghum flatbread-crepes eaten with stewsKomboKomboPounded green leaves simmered with groundnut paste in the south-westMadidaMadidaWarm sweet sorghum or peanut porridge for morningsMandaziMandazilightly sweet cardamom fried doughnut squares, chai companionMararaMararaRaw offal and tripe chopped with lime, chilli and onion, eaten freshMerissaMerissaCloudy sour sorghum beer brewed at home and drunk from shared jarsMirisMirisSheep fat fermented with onion into a rich paste stirred into stewsMolokhiaMolokhiavelvety jute-leaf soup with fried garlic-coriander, over rice or with rabbitShaiyahShaiyahPan-fried chunks of lamb or goat with onion and chiliSharmoutSharmoutStrips of beef or goat sun-dried to leather, then pounded into soupsShataShataFierce chili and garlic paste spooned onto ful, meat and kisraSour milkSour milkCow's milk soured in gourds, drunk plain or stirred into porridgeSun-dried fishSun-dried fishNile fish split and dried hard in the sun, then broken into stewsTamiaTamiaFried chickpea-fava fritters, the local falafelWeikaWeikaPowdered dried okra stirred into stews to thicken them to a slippery gloss

  • Molokhia

    Velvety jute-leaf soup with fried garlic-coriander, over rice or with rabbit. Ready in 25 min prep and 1 hr 15…

  • Agashe

    Skewered meat crusted in peanut-chili spice, grilled. Ready in 25 min prep and 15 min cooking. 6 skewers. A street…

  • Araki

    Raw clear spirit distilled from dates, sorghum or cassava in drum stills. A wine & spirit recipe from South Sudan.

  • Aradeib

    Tamarind pods steeped and sweetened into a tart brown drink served cold. Ready in 20 minutes prep and none cooking.…

  • Bamia

    Okra stewed with lamb in tomato sauce. Ready in 25 min prep and 1 hr 45 min cooking. 6 servings.…

  • Fasikh

    Nile fish salted and fermented in jars until soft and strongly aromatic. A fermented & pickled recipe from South Sudan.

  • Furundu

    Fermented roselle seeds dried and ground into a dark, sharp savoury condiment. A fermented & pickled recipe from South Sudan.

  • Ful medames

    Stewed fava beans mashed with oil, cumin and chilli, scooped with bread. Ready in 15 min prep and Overnight soak…

  • Gongolez

    Baobab fruit pulp soaked in water and sweetened into a chalky white drink. Ready in 20 minutes prep and none…

  • Gurasa

    Thick soft wheat flatbread baked on a clay plate, torn into stews. Ready in 10 min prep and 40 min…