Baku Kitchen! An independent reference of traditional food

Sudan

Sudan’s food is built around sorghum kisra and asida with rich mullah stews; ful breakfasts, hibiscus drinks and generous Nubian-Arab hospitality. Look for Ful medames (mashed fava beans with sesame oil, cheese, egg and chili; national breakfast), Kisra (paper-thin fermented sorghum crepes, the base of Sudanese meals) and Asida (smooth sorghum or wheat porridge dome served with rich mullah stews). Sudanese cook fava beans in a metal idra over charcoal, then mash them with sesame oil, white cheese and shata; it is the national breakfast. This atlas has 33 Sudan dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

33 dishes.

AbrehAbrehFermented sorghum batter dried into thin flakes and stored for drinksAgasheAgasheSkewered meat crusted in peanut-chili spice, grilledAradebAradebtamarind pressed into hard cakes, dissolved in water as a tart coolerAsidaAsidasmooth wheat-flour dome pooled with date syrup and butter; birth celebrationsFul medamesFul medamesStewed fava beans mashed with oil, cumin and chilli, scooped with breadFurunduFurunduFermented roselle seeds dried and ground into a dark, sharp savoury condimentGarissGarissSharp fermented camel milk churned in a skin bag and drunk by nomadsGongolezGongolezBaobab fruit pulp soaked in water and sweetened into a chalky white drinkGuddaimGuddaimSmall orange desert berries soaked in water to make a tart sweet drinkGurasaGurasathick soft wheat flatbread baked on a clay plate, torn into stewsHulu-murrHulu-murrbittersweet Ramadan drink made from spiced fermented sorghum sheetsJebena coffeeJebena coffeeSpiced coffee brewed in a clay pot and poured through a grass filterJibna beidaJibna beidasalty white brined cheese, squeaky and firm, eaten at breakfast with fulKajaikKajaikDried fish stew with okra, eaten with kisra or asidaKamouniaKamouniaoffal and cumin stew, slow-simmered until richKarkadeKarkadedeep-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 stewsMadidaMadidaWarm sweet sorghum or peanut porridge for morningsMararaMararaRaw offal and tripe chopped with lime, chilli and onion, eaten freshMishMishsalted cheese fermented in whey with fenugreek and chili for a yearMullah bamiaMullah bamiaOkra stew with dried meat or beef, poured over kisraMullah roubMullah roubsoured milk stewed with dried okra powder and dried meatMullah weikaMullah weikadried-okra powder stew with meat and onion, scooped up with kisraRoubRoubsoured churned milk, drunk cold or cooked into stews and porridgesSalata dakwaSalata dakwatomato, cucumber and onion dressed in peanut-butter lime sauceShaiyahShaiyahPan-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 kisraSigdaSigdaPressed sesame cake fermented into savoury balls, dried and added to saucesTamiaTamiaFried chickpea-fava fritters, the local falafelTerkeenTerkeenFermented fish paste with a powerful smell, used in small amounts to season stewsZalabiaZalabiaCoils of batter fried crisp and soaked in saffron and cardamom syrup.

  • Abreh

    Fermented sorghum batter dried into thin flakes and stored for drinks. A fermented & pickled recipe from Sudan.

  • Agashe

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

  • Aradeb

    Tamarind pressed into hard cakes, dissolved in water as a tart cooler. Ready in 20 minutes prep and none cooking.…

  • 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…

  • Gariss

    Sharp fermented camel milk churned in a skin bag and drunk by nomads. 20 min to prepare. Makes about 1.5…

  • Gongolez

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

  • Guddaim

    Small orange desert berries soaked in water to make a tart sweet drink. Ready in 15 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…

  • Hulu-murr

    Bittersweet Ramadan drink made from spiced fermented sorghum sheets. Ready in 20 minutes prep and none cooking. About 2 litres…