Civilization and its culture are based on its ever-increasing and ever-accumulating heritage. The food habits also find its roots in such a civilization. Sudan is no different. One can find central Sudan to be the most diversified and colorful in its cuisine. Apart from their basics, they also let distinctive cuisines to flourish. The variety comes from the various trade relations and invasions that Sudan went through. The Syrian and Arab traders brought Mediterranean influence in the Sudanese food during the rule of Turkish emperors. Their major contribution was to bring red pepper and spices like garlic, pepper and many more. They also brought some famous recipes of meatballs and pastries along with innumerable vegetables and fruits, which the Sudanese people didn’t even know about. Such cultural invasion and diversification lead to Sudan’s wide-ranging cuisine. You would notice that it keeps changing with each region. The food you find in the north is different from the southern variety. This is due to the cross-cultural influence throughout its past. If you take interest in the country, and visit, you must start with their culinary delights. Here are some of the most loved Sudanese delicacies. When you visit, do make time to try the traditional food in Sudan.
1. Kuindiong (sweetened semolina)
Sweetened semolina is also known as kuindiong. This is a traditional dessert prepared by the Dinka people in South Sudan. The main ingredients of kuindiong are yogurt, milk, semolina, sugar, and butter. When the semolina turns pale and a bit nutty in color, it is removed from the heat and topped with milk before serving.
2. Moukhbaza (paste of mashed bananas)
In the east of Sudan, people savor the most delicious local cuisine Moukhbaza. This is made up of banana paste or mashed bananas. The eastern palate is quite inclined towards the Ethiopian tastes and cuisine. Milk and dairy products are an essential part of the food in the east.
3. Kisra (flat bread made from sorghum flour)
With the passage of time, Kisra has become the main dish in central Sudan. It is the main staple of the Sudanese people. Kisra is basically a type of bread, that is made from sorghum flour. It is accompanied by a stew. The stew is prepared from dried meat, dried onions, spices, and peanut butter. Milk and yogurt are also added to enhance the flavor.
4. Dura (cooked maize and millet eaten with various vegetables)
Dura is the staple food for the people living in the arid and the semi-arid region of Sudan. This area accounts for almost an average of the two-third cereal production in the whole of Sudan. Dura is normally eaten with a stew. This stew is made of dried meat, dried onions, spices, and peanut butter.
5. Asseeda (Sudanese porridge)
Asseeda is the Sudanese form of polenta that is usually served with the mullah. Mullah is basically the local name for stew in Sudan. Aseeda looks very similar to oatmeal, and is served on all special occasions in Sudan. It has high nutrition content. The main ingredients are rye, flour, and water. This is usually prepared and served during the month of Ramadan, wedding celebrations and other religious occasions.
6. Elmaraara and Umfitit
Elmaraara and Umfitit are delicious Sudanese appetizers that are usually paired together. The main ingredients are made from sheep lungs, liver and stomach. While peanut butter, onions, and salt are added to enhance the flavor of Elmaraara, the Umfitit, however, is eaten raw. Every Sudanese meal is coupled with appetizers and stews as they form the major part of a Sudanese meal.
7. Gourrassa (wheat-based flat bread)
Wheat flour is still the staple food for the people of the Sudan who make use of it in making Gourrassa. It is made up of wheat and baked in a circular shape. You can change the thickness and size change according to your need. This is popular and the main dish of the people living in North Sudan.
8. Kawal (fermented Cassia obtusifolia leaves)
Kawal is a form of stew. This is made from a mixture of roots that are left to ferment and dried afterward. It is meat substitute from fermented Cassia obtusifolia leaves. This is basically eaten by certain tribes from Sudan as a substitute for meat. The protein content of kawal is not more than 20%. There are several different stews apart from Kawal such as mullah, waika, bussaara, ni’aimiya, which are the most loved stews. Stews are generally eaten with porridge, to which people add local vegetables for flavor enhancement.
9. Kajaik (fish stew)
Kajaik is a popular stew dish of South Sudan. The southern region has many rivers and lakes, hence making fish the main food of this region . Kaijaik is made of dried fish. It is commonly added to porridge, and, at times, natural margarine is added as well. Porridge is common throughout Sudan.
Kawari and elmussalammiya are the most loved Sudanese soup. Kawari is made from hooves of cattle or sheep with vegetables whereas elmussalammiya is made from liver, flour, dates and many spices.
10. Ful medames (fava beans dish)
Ful medames is known as the national dish of Sudan. It is a delicious fava bean dish usually served with boiled eggs and bread and is typically eaten for breakfast. During Ramadan, ful medames is consumed before sunrise in preparation for fasting. It is a nutritious food with high protein content, and it is also suitable for vegetarians.
A deep walk through the traditional Sudanese food
Sudanese food is highly inspired by the colonial rule. The next important ingredient in a Sudanese kitchen is porridge. It is a starch. It is normally made from millet, wheat or corn flour. Porridge is effective in enhancing the taste of vegetables and meat. Dry fruits also have an important role to play. Inspired from the middle east, Sudanese food is incomplete without cardamom and apricots. The Sudanese cuisine is wide-ranging. It matches with the changes in the region. The food you find in the north is different from the south and so on. This is due to the cross-cultural influence throughout the past. Pay a visit to grab some of the delicacies of the city.