A FOOD TRADITION
Sudanese Cuisine
Sudanese cuisine combines sorghum and wheat breads, legumes, okra, meat, fish, and richly seasoned stews across the Nile Valley and savanna regions.
Dishes linked to this cuisine
13–24 of 29
Kammonia
A Sudanese offal stew made from beef offal and slowly cooked with onion, tomato, garlic, cumin, and oil.
Kawari
A Sudanese cow-trotter soup slowly simmered with onion, garlic, tomato, and seasoning until the broth is rich and gelatinous.
Kisra
Kisra is a thin, fermented sorghum flatbread used across South Sudan, Sudan, and Chad and commonly served with savory stews or sauces.
Lentil Soup
A savory soup of lentils simmered with onion, garlic, cumin, and a seasoned liquid base.
Luqaimat
A Bahraini sweet made from yeast-raised wheat-flour dumplings that are fried and finished with sugar syrup or another sweet topping.
Marara
Marara is a South Sudanese raw meat preparation made with goat meat or liver, goat blood, onion, and fresh chilli.
Mulahwaja
Mulahwaja is a Sudanese hot sauce or relish made from crushed dried chile, tomato, garlic, and oil.
Mullah Ahmar
A Sudanese red stew made from tomato, onion, aromatics, and commonly beef, simmered into a seasoned sauce.
Mullah Rob
A Sudanese savory stew or sauce based on fermented yogurt, usually combined with onion, garlic, oil, and salt and served warm.
Mullah Waika
A Sudanese stew centered on dried okra, commonly cooked with beef, onion, garlic, and sometimes peanut butter until thick and savory.
Salata Aswad
Salata Aswad is a roasted or cooked eggplant salad combined with peanut butter, tomato, onion, garlic, and lemon.
Shaiyah
Shaiyah is a grilled meat dish typically prepared with goat meat, onion, oil, salt, and sometimes chilli.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.