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.

Specialities

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.

Things to know

Alcohol is banned in Sudan and strict punishments are given to people caught with alcohol.

Tipping

Not customary.

Drinking age

Alcohol is strictly prohibited.

Visa and passport information is updated regularly and is correct at the time of publishing. You should verify critical travel information independently with the relevant embassy before you travel.