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.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
Regional comparisons are still being added.
We haven’t documented local versions for this cuisine yet. Explore its dishes while this section grows.
Explore the dishes →Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.