Sudanese cuisine
 | This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (August 2011) |
_001.jpg)
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 spices such as red pepper and garlic, as well as Levantine dishes. Egyptian, Yemeni, Indian, and Ethiopian influences are prevalent in the Eastern part.
A wide variety of stews exist in Sudan, often paired with a staple bread or porridge. Further south, fish dishes become 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.
Alcohol
Sudan is currently 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 (drink) is an alcoholic gin made from dates, which is illegally brewed in defiance of sharia. Sudan's date-gin brewers thrive despite sharia.
Sudanese breads
- Kissra, a thin bread made from durra or wheat
- Aseeda, a porridge made from wheat or corn
- Gurassa, a thick bread made from wheat flour similar to Kissra
- Garaasa
Sudanese cheeses
Soups and stews
Several stews, including Waika, Bussaara and Sabaroag use Ni'aimiya and dried okra. Miris is a stew that is made from sheep's fat, onions and dried okra. Sharmout Abiyad is cooked with dried meat, while Kajaik is made with 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 with cattle or sheep hooves and vegetiables and Elmussalammiya made with liver, flour, dates and spices.[3]
Stews
Appetizers
Appetizers like Elmaraara and Umfitit are made from sheep offal (including the lungs, liver and stomach), onions, peanut butter and salt. They are eaten raw.[3]
See also
References
- ^ 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
- 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
