South Sudanese Recipes
5 recipesSouth Sudan is a landlocked country in East Africa crossed by the White Nile, and its cooking is built on grains, peanuts and river fish. Sorghum, millet and maize are the daily staples, cooked into porridges such as aseeda or fermented into kisra, a thin sorghum crepe used to scoop up stews. Peanuts, ground or as peanut butter, thicken sauces, including combo, a spinach and tomato stew. Okra, greens, beans and tomatoes go into everyday pots, while fish is eaten near the rivers and lakes, often in a stew called kajaik. Beef, goat and chicken are boiled, grilled or dried, and goat meat soup is common. Milk, fresh or soured, matters in cattle-keeping communities. Neighboring Sudan and the wider East African region have left their mark in tamia (falafel-style fritters) and mandazi (fried dough). Meals are usually shared from a common dish and eaten by hand, with the staple used to pick up the sauce.
Staple ingredients
- sorghum
- millet and maize
- peanuts
- okra
- spinach and leafy greens
- river fish
- goat and beef
- milk
Main Dishes
Aseeda (South Sudanese Sorghum Porridge)SS30 minMedium
Combo (South Sudanese Peanut and Spinach Stew)SS2 hEasy
Kajaik (South Sudanese Fish Stew)SS55 minEasy
Breads
Snacks
Common questions
What is South Sudanese food known for?
Sorghum porridge (aseeda), thin sorghum crepes (kisra), peanut stews like combo, and river fish. Meals are built on a grain staple with a saucy stew beside it.
What is the national dish of South Sudan?
Kisra, a thin sorghum flatbread eaten with stews, is often described as the national dish. Aseeda and peanut-based stews are just as familiar on the table.
Is South Sudanese food spicy?
Generally mild to medium. Stews lean on onion, tomato, garlic and peanuts for flavor, and cooks add fresh chili to taste, so the heat is easy to adjust at home.