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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.
Literally translated "small pot food", is a stew prepared outdoors. It is traditionally cooked in a round, cast iron, three-legged pot, the potjie, brought from the Netherlands to South Africa in the 17th century and found in the homes and villages of people throughout southern Africa. [26] Pumpkin soup: Northern Africa, Mozambique, Namibia ...
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.
Rice is a common staple food, and fruits and vegetables are prominent in the cuisine. Pineapples, mangoes, peaches, grapes, avocados and lychee are grown on the island. [21] Meats include chicken, beef and fish, and curry dishes are common. [21] A common food is laoka, a mixture of cooked foods served with rice. Laoka are most often served in ...
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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.
Apples. The original source of sweetness for many of the early settlers in the United States, the sugar from an apple comes with a healthy dose of fiber.
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