• Sudanese Cuisine

  • (Sudan)

  • 3 2

It is varied by region and greatly affected by the cross-cultural influences in Sudan throughout history. Meals 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. Several stews, including Mullah, 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. Stews are regularly eaten with a sorghum porridge called Asseeda or Asseeda Dukun. In Equatoria, Mouloukhiya (a local green vegetable) is added to the Asseeda. Sudanese soups include Kawari, made from cattle or sheep hooves with vegetables, and Elmussalammiya, made from liver, flour, dates, and spices.

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Dishes: 3 / 3

Nuaimiah

(0 ) Nuaimiyah (Sudanese)

This unique dish is a must-have on iftar tables if you come from Sudan. It is a soup like a ...

Umfitit

(0 ) (Sudanese)

Umfitit is an appetizer that is served in Sudan. The main ingredients of Umfitit are sheep lungs, liver and stomach. ...

Kuindiong

(0 ) Sweetened Semolina (South Sudanese) (Sudanese)

Kuindiong is a traditional dessert made of sweetened semolina typically served as a special welcome dish by the Dinka people ...

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