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.
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Hulu mur
Spiced fermented sorghum flakes dissolved in water into a fragrant cold drink. Ready in 1 hour prep and 2 hours…
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Jebena coffee
Spiced coffee brewed in a clay pot and poured through a grass filter. Ready in 10 min prep and 40…
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Karkade
Deep-red hibiscus infusion, drunk sweet, hot or iced. Ready in 5 min prep and 15 min cooking. 1.5 litres. A…
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Kawal
Wild senna leaves pounded and fermented into dark pungent balls for stews. A fermented & pickled recipe from Chad.
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Kombo
Pounded green leaves simmered with groundnut paste in the south-west. Ready in 30 min prep and 1 hr cooking. 6…
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Madida
Warm sweet sorghum or peanut porridge for mornings. Ready in 5 min prep and 25 min cooking. 4 servings. A…
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Mandazi
Lightly sweet cardamom fried doughnut squares, chai companion. Ready in 25 min prep and 25 min cooking. About 30. A…
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Marara
Raw offal and tripe chopped with lime, chilli and onion, eaten fresh. A main recipe from South Sudan.
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Merissa
Cloudy sour sorghum beer brewed at home and drunk from shared jars. A wine & spirit recipe from South Sudan.
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Miris
Sheep fat fermented with onion into a rich paste stirred into stews. A fermented & pickled recipe from South Sudan.