Sudanese cuisine

Location of 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 and Egyptian, Yemeni, Indian and Ethiopian Cuisines 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.

Sudanese breads

• Kissra, a bread made from durra or corn
• Aseeda, a porridge made from wheat or corn
• Gurassa, a thick bread from corn flour similar to Kissra

References

• Susannah Wright. Sudan (Ebiz Guides). MTH Multimedia S.L., 2005. ISBN 8493397849, 9788493397845. Pg 203-205.

External links

• Image of traditional Sudanese sufrah or lunch table
• Food of Sudan from the Sudan Embassy in Washington DC
• Sudanese recipes from a missionary trip