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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Shaiyah
Pan-fried chunks of lamb or goat with onion and chili. Ready in 15 minutes prep and 25 minutes cooking. Serves…
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Shata
Fierce chili and garlic paste spooned onto ful, meat and kisra. Ready in 20 min prep and none cooking. 1…
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Sharmout
Strips of beef or goat sun-dried to leather, then pounded into soups. A charcuterie & cured recipe from South Sudan.
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Sour milk
Cow’s milk soured in gourds, drunk plain or stirred into porridge. 20 min to prepare. Makes about 1.5 litres. A…
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Sun-dried fish
Nile fish split and dried hard in the sun, then broken into stews. A charcuterie & cured recipe from South…
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Tamia
Fried chickpea-fava fritters, the local falafel. Ready in 30 min prep and 20 min cooking. About 30 fritters. A street…
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Weika
Powdered dried okra stirred into stews to thicken them to a slippery gloss. Ready in 30 minutes prep and none…
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Asida
Smooth wheat-flour dome pooled with date syrup and butter; birth celebrations. Ready in 15 min prep and 30 min cooking.…
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Kisra
Thin fermented sorghum flatbread-crepes eaten with stews. Ready in 20 min prep and 2 days fermenting plus 25 min baking…