A FOOD TRADITION
Bari cuisine
Bari cuisine is associated with the Central Equatoria region around the White Nile and Juba, with close culinary connections across Uganda and the wider Equatoria zone. Cassava, sorghum, maize, beans, groundnuts, sesame, leafy vegetables, and river fish are important ingredients. Cassava and maize may be pounded into meal or cooked into firm accompaniments, while fish is frequently stewed, grilled, dried, or smoked. Groundnut sauces and vegetable stews are characteristic forms of preparation. Representative foods include cassava bread or fufu, groundnut stew, and smoked-fish stew with greens. Urban Juba cooking also incorporates Sudanese, Ugandan, and wider East African influences.
Dishes linked to this cuisine
1–5 of 5
Cassava Bread
Cassava bread is a firm flatbread made from grated cassava that is pressed into rounds and baked or cooked on a hot surface.
Groundnut Stew
A thick, savory stew combining ground peanuts with tomato, aromatics, vegetables, and commonly a meat or poultry protein.
Kisra
Kisra is a thin, fermented sorghum flatbread used across South Sudan, Sudan, and Chad and commonly served with savory stews or sauces.
Nyette
A Bari leafy casserole in which spinach or similar greens are cooked with peanut butter, commonly served with a soft sorghum- or millet-based bread.
Smoked Fish Stew
A savory stew of smoked fish simmered with tomato, onion, garlic, vegetables, and spices until richly flavored.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.