Sudanese cuisine
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Sudanese cuisine is varied by region, and greatly affected by the cross-cultural influences upon Sudan throughout history. In addition to the influences of the indigenous African peoples, the cuisine was influenced by Arab traders and settlers during the Ottoman Empire, who introduced numerous spices, such as red pepper and garlic, as well as Levantine dishes. Egyptian, Yemeni, Indian, and Ethiopian influences are prevalent in the eastern part of the country.
A wide variety of stews exist in Sudan, often paired with a staple bread or porridge. Further south, fish dishes are popular.
Sudanese food in the north is simpler, whereas foods further south reflect the influence of surrounding areas, such as the Yemeni influenced mokhbaza (banana paste) of Eastern Sudan.
Ful medames is the national dish of Sudan. A popular variation of this dish is Shahan ful, which is more popular in neighboring countries of the Horn of Africa.
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Alcohol[edit]
Sudan is governed under sharia, which bans the purveying, consumption, and purchasing of alcohol. Being lashed 40 times is the penalty for breaking the prohibition on alcohol. Former Sudanese President Gaafar Nimeiry enacted sharia in September 1983, marking the occasion by dumping alcohol into the Nile river.[1] Araqi is an alcoholic gin made from dates, which is illegally brewed in defiance of sharia. Sudan's date-gin brewers thrive despite sharia.
Drinks[edit]
As for beverages, the Sudanese has several distinct beverages that are made of some fruits that grow in Sudan like; Tabaldi, Aradaib, Karkadai and Guddaim.
In Ramadan (The Muslims' fasting month), one of their favorite drinks is the Hilumur which is made from corn flour and spices. Also there are Aabrai Abiyad and Nashaa, which are made of corn flour also
Salads[edit]
Salaat jazar (carrot salad) is a popular salad in the Sudanese cuisine.Another popular salad is Salaat Zabidi (Yogurt Salad)vegetables such as carrots , tomatoes, lettuces or spinach , cucumbers are cut in dices and poured in yogurt. Another popular salad is salaat aldokwa is quite similar to yogurt salad the only difference is , there is not yogurt poured instead aldokwa is poured.
Sudanese breads and porridges[edit]
- Kisra, a thin bread made from durra or wheat. It is similar to injera.
- Aseeda, a porridge made from wheat or corn.
- Gurassa, a thick bread made from wheat flour. It is similar to kissra.
- Garaasa
Sudanese cheeses[edit]
Sudanese desserts[edit]
There is a type of cake called bisbosa, which is quite similar to standard cake, but it is a little different. There are numerous types of sweets called pasta, which are rolled in a certain way and later on dipped in honey both dishes are influenced by the turkish dishes. Madada is another dessert part of the Sudanese cuisine. This dessert is made using helba (fenugreek paste) and milk as ingredients. Kabaz is a type of cookie that is dipped in sugar. Ajawa is another type of cookie, which is also dipped in sugar, but it is stuffed with dates. n the east, the most popular dish is the (Moukhbaza), which is made of banana paste. This part is greatly influenced by the Ethiopian taste and cuisine. In the west, each tribal group had adopted different forms of food that are basically very simple. Milk and diary products are a fundamental component to the majority of the people since most of them are cattle breeders.
Soups and stews[edit]
Several stews, including Waika, Bussaara, and Sabaroag use Ni'aimiya (Sudanese spice mix) and dried okra. Miris is a stew made from sheep's fat, onions, and dried okra. Sharmout Abiyad is made from dried meat, while Kajaik is made from dried fish. [3]
Stews are regularly eaten with a sorghum porridge called Asseeda or Asseeda Dukun. In Equatoria, Mouloukhiya is added to the Asseeda.[3]
Sudanese soups include Kawari, made from cattle or sheep hooves with vegetables, and Elmussalammiya, made from liver, flour, dates, and spices.[3] A distinct serial by which the west is well- known is (Dukhun). It is used in preparing a thick porridge called (Aseeda Dukhun), to that is added a stew called (Sharmout Abiyad) which is cooked with dry meat. Another form of stew is (Kawal), which is made from a mixture of some plants' roots that are left to leaven and dried afterwards.
Appetizers[edit]
Appetizers include Elmaraara and Umfitit, which are made from sheep's offal (including the lungs, liver, and stomach), onions, peanut butter, and salt. They are eaten raw.[3]
See also[edit]
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Wikimedia Commons has media related to Cuisine of Sudan. |
References[edit]
- ^ iPad iPhone Android TIME TV Populist The Page (1984-01-23). "Sudan: Hearts, Minds and Helicopters". TIME. Retrieved 2013-03-15.
- ^ Comparison of Quality of Sudanese White Cheese (Gibna bayda) Manufactured with Solanum dubium Fruit Extract and Rennet
- ^ a b c d Sudanese Food, Embassy of the Republic of the Sudan, Washington, DC
- Susannah Wright. Sudan (Ebiz Guides). MTH Multimedia S.L., 2005. ISBN 84-933978-4-9, ISBN 978-84-933978-4-5. Pg 203-205.
External links[edit]
- http://www.africa.upenn.edu/Cookbook/Sudan.html
- Image of traditional Sudanese sufrah or lunch table
- Food of Sudan from the Sudan Embassy in Washington DC
- Sudanese recipes from a missionary trip
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