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South Sudanese cuisine is based on grains (maize, sorghum). It uses yams , potatoes , vegetables , legumes ( beans , lentil , peanuts ), meat ( goat , mutton , chicken and fish near the rivers and lakes), okra and fruit as well.
Pages in category "South Sudanese cuisine" The following 6 pages are in this category, out of 6 total. This list may not reflect recent changes. ...
A Sudanese woman prepares kisra. Kisra, also spelled kissra (Sudanese Arabic: ⓘ), is a popular thin fermented bread [1] made in Chad, Sudan, South Sudan, Algeria and some parts of Uganda and Kenya. It is made from durra or wheat.
Egyptian cuisine has greatly influenced Sudanese cuisine during the occupation. As Egypt created dishes that sudanese eat as if it's their own such as falafel (tamiya), which is made of fava beans as in Egypt; ful medames, the national dish of Egypt; molokhia, a thick soup made from boiled leaves; kamounia, a meat liver stew eaten Egypt; and desserts such as umm ali and basbousa.
The number of Sudanese facing emergency levels of hunger – one stage before famine – has more than tripled in a year to almost five million, according to the Integrated Food Security Phase ...
Merisa, merissa or marissa (Arabic: مريسة) is a traditional fermented beverage popular in South Sudan. It is made by Sudanese women as a source of income. [1] Merisa is made by brewing dates, millet and sorghum. The brewing process has been described as complex by Western beer making standards with over a dozen steps. [2]
Shahan ful, simplified to ful, is a dish common in Sudan, South Sudan, Somalia, Ethiopia and other parts of the Horn of Africa, which is generally served for breakfast. Believed to originate from Sudan, it is made by slowly cooking fava beans in water. Once the beans have softened, they are crushed into a coarse paste.
Food deliveries to Darfur resumed last August after a key border crossing was reopened by authorities for aid to enter Sudan. But in parts of Darfur, aid organizations are still impeded by ...