Sudan Food and Drink
Peanuts are an important ingredient in Sudanese cooking, adding both taste and texture, and are frequently used as the underlying flavour. Another important ingredient is the thick porridge-like starch made from millet, wheat or corn flour. Plain in taste, the porridge is used as a vehicle to carry richer sauces of meat or vegetables.
Though it owes much to the indigenous people of the region, Sudanese cuisine has also been influenced by its history and geographic location close to the Middle East, demonstrated by an ingredient list that includes cardamom, cinnamon, green peppers and apricots.
Goraasa be dama: Beef stew flavoured with tomato, green pepper, cardamom and cinnamon.
Ful: Mashed fava beans with a tomato and chilli sauce.
Tamia: Sudanese falafel.
Kisra: Flatbread made from sorghum flour.
Jibnasalaata: Salad of feta-like crumbly cheese, tomato and cucumber.
Dura: Cooked maize or millet eaten with various vegetables.
Basboosa: Sweet semolina cake.
Kawari: Soup comprising boiled-down sheep or cow hooves with vegetables and spices.
Moukhbaza: Paste of mashed bananas.
Fassikh: Fish with a tomato and onion sauce.
Black tea: Usually with sugar.
Black coffee. Also served with sugar.
Karkaday: Popular tea made from hibiscus flowers.
Alcohol is banned in Sudan and strict punishments are given to people caught with alcohol.