A FOOD TRADITION
Nuer cuisine
Nuer cuisine developed among communities of the Upper Nile and Jonglei floodplains and is closely related to neighboring Nilotic foodways in Sudan and Ethiopia. Sorghum and millet provide the everyday starch base, with cattle milk, beef, river fish, sesame, groundnuts, okra, and gathered leaves contributing variety. Grain is prepared as porridge, fermented batter, or a firm accompaniment to stews; fish and meat may be boiled, roasted, dried, or smoked. Commonly encountered examples include kisra, asida, and richly seasoned fish or meat stews with okra or greens. Seasonal movement, fishing, and floodplain cultivation all shape the cuisine, so local practice varies considerably.
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.
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