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In rural Western Sudan, fermented foods like kawal serve as substitutes for meat in mullahs. Powdered kawal is also used as a condiment similar to black pepper in urban Sudan. Several stews, including waika, bussaara, and sabaroag, use ni'aimiya (a Sudanese spice mix) and dried okra. Miris is a stew made from sheep's fat, onions, and dried okra.
[2] [3] It is a part of Sudanese, Egyptian and Tunisian cuisines. [1] Lamb is also sometimes used as a primary ingredient, [4] and additional spices are sometimes used. [4] It is sometimes served with or atop cooked rice. [1] Additional basic ingredients can include broth, garlic, olive oil and parsley. [1]
As of 1995, the then-undivided country of Sudan ate an estimated 20,000 to 30,000 short tons (18,000 to 27,000 t) of sorghum flour annually in kisra. [ 2 ] Sorghum in Kisra
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.
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.
Sometimes chicken also can be made as pepes or soup. Meats such as beef, water buffalo, lamb, mutton, or goat can be marinated with the mixture of spices and coconut sugar and fried to make the empal gepuk sweet fried meat, sprinkled with fried shallots. Beef and potato sometimes are stewed in sweet soy sauce and spices as semur daging.
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A recipe for asida that adds argan seed oil was documented by Leo Africanus (c. 1465–1550), the Arab explorer known as Hasan al-Wazan in the Arab world. [2] According to the French scholar Maxime Rodinson , asida were typical foods among the Bedouin of pre-Islamic and, probably, later times.