Sudanese Recipes

Sudanese cooking is shaped by the Nile, the savanna and old trade routes linking the Red Sea to the Sahel. Sorghum, wheat and millet supply the staples, and meals revolve around a starch and a mulah, a stew of meat, okra, tomato or dried meat that is spooned beside or over it. Aseeda, a smooth porridge dumpling, and kisra, a thin fermented flatbread, are the classic partners, while gurasa, a thick pan bread, turns up at breakfast. Peanuts are everywhere, ground into dakwa, a spicy sauce, or stirred into salads such as salata aswad and into soups. Lamb, beef and goat are the main meats, usually grilled or stewed, and ful, fava beans with sesame oil and white cheese, is the standard breakfast. Hibiscus drink, called karkadeh, and strong spiced tea and coffee are served constantly, and sweets such as basbousa fill the trays at Eid.

Staple ingredients

• sorghum
• wheat flour
• okra (fresh and dried)
• peanuts and peanut butter
• lamb, beef and goat
• fava beans
• sesame oil
• hibiscus

• Breakfast 1
• Salads 1
• Main Dishes 4
• Breads 2
• Snacks 1
• Drinks 1

Breakfast

• Ful (Sudanese Fava Beans with Sesame Oil and White Cheese)SD30 minEasy

Salads

• Salata Aswad (Sudanese Grilled Eggplant and Peanut Salad)SD55 minEasy

Main Dishes

• Aseeda (Sudanese Sorghum Porridge Dumpling)SD30 minMedium
• Mulah Bamya (Sudanese Okra and Beef Stew)SD2 h 20 minEasy
• Mulah Tagalia (Sudanese Minced Beef Stew)SD1 h 15 minEasy
• Shaiyah (Sudanese Charcoal-Grilled Lamb)SD35 minEasy

Breads

• Kisra (Sudanese Thin Fermented Sorghum Flatbread)SD45 minChallenging
• Gurasa (Sudanese Pan Bread)SD50 minEasy

Snacks

• Tamiya (Sudanese Chickpea Fritters)SD50 minMedium

Drinks

• Karkadeh (Sudanese Hibiscus Drink)SD20 minEasy