World Library  
Flag as Inappropriate
Email this Article

Sudanese cuisine

Article Id: WHEBN0024414678
Reproduction Date:

Title: Sudanese cuisine  
Author: World Heritage Encyclopedia
Language: English
Subject: List of African cuisines, Cuisine of Lesotho, Cuisine of Equatorial Guinea, Cuisine of Swaziland, Malawian cuisine
Collection: African Cuisine, Sudanese Cuisine
Publisher: World Heritage Encyclopedia

Sudanese cuisine

A woman cooking in 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. Egyptian, Yemeni, Indian, and Ethiopian influences are prevalent in the Eastern part.

A wide variety of stews exist in Sudan, often paired with a staple bread or porridge. Further south, fish dishes are 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.


  • Alcohol 1
  • Sudanese breads 2
  • Sudanese cheeses 3
  • Soups and stews 4
  • Appetizers 5
  • See also 6
  • References 7
  • External links 8


Sudan is currently governed under sharia, which bans the purveying, consumption, and purchasing of alcohol. Being lashed 40 times is the penalty for breaking the prohibition on alcohol. Former Sudanese President Gaafar Nimeiry enacted sharia in September 1983, marking the occasion by dumping alcohol into the Nile river.[1] Araqi (drink) is an alcoholic gin made from dates, which is illegally brewed in defiance of sharia. Sudan's date-gin brewers thrive despite sharia.

Sudanese breads

A woman making Kissra
  • Kissra, a thin bread made from durra or wheat
  • Aseeda, a porridge made from wheat or corn
  • Gurassa, a thick bread made from wheat flour similar to Kissra
  • Garaasa

Sudanese cheeses

  • Gibna Bayda (white cheese)[2]

Soups and stews

Several stews, including Waika, Bussaara, and Sabaroag use Ni'aimiya (spice mix) and dried okra. Miris is a stew that is made from sheep's fat, onions, and dried okra. Sharmout Abiyad is cooked with dried meat, while Kajaik is made with dried fish.[3]

Stews are regularly eaten with a porridge called Asseeda or Asseeda Dukun. In Equatoria, Mouloukhiya is added to the Asseeda.[3]

Sudanese soups include Kawari, made of cattle or sheep hooves with vegetables, and Elmussalammiya, made with liver, flour, dates, and spices.[3]


Appetizers like Elmaraara and Umfitit are made from sheep's offal (including the lungs, liver, and stomach), onions, peanut butter, and salt. They are eaten raw.[3]

See also


  1. ^ iPad iPhone Android TIME TV Populist The Page (1984-01-23). "Sudan: Hearts, Minds and Helicopters". TIME. Retrieved 2013-03-15. 
  2. ^ Comparison of Quality of Sudanese White Cheese (Gibna bayda) Manufactured with Solanum dubium Fruit Extract and Rennet
  3. ^ a b c d Sudanese Food, Embassy of the Republic of the Sudan, Washington, DC
  • Susannah Wright. Sudan (Ebiz Guides). MTH Multimedia S.L., 2005. ISBN 84-933978-4-9, ISBN 978-84-933978-4-5. 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
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.

Copyright © World Library Foundation. All rights reserved. eBooks from World Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.