Baku Kitchen! An independent reference of traditional food

Roub

روب

soured churned milk, drunk cold or cooked into stews and porridges

Sudan Cheese & dairy Vegetarian

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Milk is soured in gourds and churned in skins; the tangy liquid left after the butter is removed is both a drink and a cooking ingredient.

Frequently asked questions

What is Roub?

Roub is a cheese & dairy from Sudan: soured churned milk, drunk cold or cooked into stews and porridges. Milk is soured in gourds and churned in skins; the tangy liquid left after the butter is removed is both a drink and a cooking ingredient.

Made with

milk

Cooked

fermentedchurned

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.

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