A FOOD TRADITION

Beja Cuisine

Beja cuisine is associated with Beja communities in eastern Sudan and the Red Sea hinterland, with related food practices extending through the region's pastoral, trading, and coastal networks. It makes use of sorghum, millet, camel and other meats, milk, dates, legumes, and, where available, Red Sea fish. Grain may be ground and cooked into porridge or flatbread, while meat is commonly simmered, roasted, or prepared in simple stews suited to mobile and semi-arid settings. Representative examples include sorghum kisra, aseeda served with meat or vegetable mullah, and camel-meat stews. Coastal and inland households can differ markedly in ingredients and preparation.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.