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Sudanese cuisine

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Title: Sudanese cuisine  
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Subject: List of African cuisines, Cuisine of Lesotho, Cuisine of Equatorial Guinea, Cuisine of Swaziland, Malawian cuisine
Collection: African Cuisine, Sudanese Cuisine
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Sudanese cuisine

A woman cooking in Sudan

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 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.

Contents

  • Alcohol 1
  • Sudanese breads 2
  • Sudanese cheeses 3
  • Soups and stews 4
  • Appetizers 5
  • See also 6
  • References 7
  • External links 8

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

A woman making Kissra
  • 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

  • Gibna Bayda (white cheese)[2]

Soups and stews

Several stews, including Waika, Bussaara, and Sabaroag use Ni'aimiya (spice mix) 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 porridge called Asseeda or Asseeda Dukun. In Equatoria, Mouloukhiya is added to the Asseeda.[3]

Sudanese soups include Kawari, made of cattle or sheep hooves with vegetables, and Elmussalammiya, made with liver, flour, dates, and spices.[3]

Appetizers

Appetizers like Elmaraara and Umfitit are made from sheep's offal (including the lungs, liver, and stomach), onions, peanut butter, and salt. They are eaten raw.[3]

See also

References

  1. ^ iPad iPhone Android TIME TV Populist The Page (1984-01-23). "Sudan: Hearts, Minds and Helicopters". TIME. Retrieved 2013-03-15. 
  2. ^ Comparison of Quality of Sudanese White Cheese (Gibna bayda) Manufactured with Solanum dubium Fruit Extract and Rennet
  3. ^ 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
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