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Sudan (Sudan Recipes)

World Cuisine Recipes

   Sudanese cuisine reflects the diverse nature of the country, with seafood predominating in the north where wheat is a staple, plantains and bananas are staples in the fertile east and freshwater fish is common in the south. The most common basic ingredients are: are Wheat, Beef and sheep meat, tomatoes, sesame seeds (Sudan is a great exporter of sesame) and rice. Southern Sudanese cookery has much in common with Ethiopian cuisine whereas northern and western Sudan reflects more of an Arabic influence.

500 g rye flour
15 g yeast
2 tsp sugar
100 ml warm water
1 tsp salt
Cooking Instructions:
Dissolve the sugar in the water then add the yeast and set aside in a warm place until frothy. When ready mix the yeast mixture in a bowl along with the flour and 500ml cold water. Mix well, cover and set aside in a warm place to rise. Add the salt to a pan along with 1l water. Bring to a boil and when boiling add the aseeda (yeast) mixute and mix in with a wooden spoon. Once it begins to thicken (add add a little more flour if needed you're looking for an almost custard-like consistency) then add 100ml water and bring to a bubbling simmer. Pour the mixture into a bowl and allow to stand until it has cooled and thickened appreciably. Turn upside down onto a plate and serve covered with a tomato or chilli-based sauce (such as tagalia).

5 eggs
180 g icing sugar
180 ml butter or oil
500 ml yoghurt
2 tsp baking powder
350 g flour
1 tsp vanilla extract
120 g grated coconut
260 g sugar
1 tbsp lemon juice
250 ml water
Cooking Instructions:
Beat the eggs and sugar together until light and fluffy. Add the oil and yoghurt and stir to combine. Sift the flour and baking powder into a separate bowl then mix-in the coconut before adding this mix slowly to the egg mix, stirring rapidly to combine. Spread the mixture onto a well-greased tray and place in an oven pre-heated to 200C and bake for about 30 minutes, or until nicely golden. Meanwhile, combine the sugar, lemon juice and water in a pan and bring to a boil, cooking until the syrup thickens. When the cake is baked, remove from the oven and pour the syrup slowly over the top, allowing it to soak into the cake.
Bosh (Beans and Bread)
500 g dried fuul musri (broad [fava] beans)
1 tbsp salt
2 dates (optional)
120 ml sesame seed oil
50 g jibna (feta cheese)
1 tsp shottar (chilli powder), optional
300 g crusty bread, roughly cut into cubes
Cooking Instructions:
Soak the dried broad beans in water for at least 3 hours. Then drain the beans and place in a large pot. Cover with plenty of water, bring to a boil, reduce to a simmer, cover and cook for about 21/2 hours, or until the beans are soft. Drain the beans and place in a bowl or pestle and mortar and lightly mash. Mix-in the salt, sesame oil and cubed feta cheese to form a paste then add and of the optional ingredients you desire. Place the bread in a bowl and pour the fuul over the top. Serve garnished with paprika.
Dama be Potaatas
6 onions, chopped
4 tbsp tomato paste
80 ml oil
3 garlic cloves, crushed
250 g beef steak, chopped into small pieces
750 ml water
3 tomatoes, chopped
1/2 green bell pepper, chopped
1 tsp salt
1 tsp cardamom, ground
1 tsp cinnamon, ground
2 potatoes, chopped
Cooking Instructions:
Add the onions and oil to a pot and fry until softened. Add water, cover the pot and cook on medium heat for about 6 minutes (or until almost all the water has evapourated). Lightly purée the onions then return to the pot along with the chopped tomatoes. Add the potatoes to a frying pan and fry until golden then set aside. Add the meat to the pot along with the green pepper, salt, cardamom and cinnamon. Cover and cook for 3 minutes then add the tomato paste. Stir, adding water until a smooth and slightly runny sauce is produced. Add the potatoes, cover and leave to simmer for 10 minutes then stir-in the crushed garlic.
Garaasa (Sudanese Flatbread)
500 g wheat flour
1/2 tsp baking powder
500 ml water
2 tsp salt
Cooking Instructions:
Sift the flour into a bowl then add the baking powder and salt and stir to combine. Now, whilst stirring all the while, add the water until a thick batter is formed. Heat a dry non-stick frying pan on medium heat then add a ladle full of the batter to the pan and flatten out until evenly spread. Continue frying on medium heat until golden brown on the base then flip to allow it to cook on the other side.
500 g wheat flour
1/2 tsp baking powder
500 ml water
1 tsp salt
Cooking Instructions:
Sift the flour, baking powder and salt into a bowl then stir-in the water until a thick batter forms. Pour a ladle of this batter onto a non-stick frying pan and smooth out until evenly spread. Fry on medium heat and turn over when golden brown on one side. Fry until golden on the other side then transfer to an oven to keep warm. Keep frying until all the garrassas are done.
Jibna Salata (Cheese Salad)

1/2 cucumber, diced
3 tomatoes, diced
rocket leaves
2 spring onions, finely sliced
100 g feta cheese (or jibna, a Sudanese cheese), cubed
Pinch salt
Cooking Instructions:
Mix the vehetables together, toss with the salt then sprinkle the cheese on top.
Kissra be Omregayga
250 g beef or chicken, chopped
2 onions, chopped
2 tbsp oil
1 tsp salt
3 tbsp wayka (okra powder)
1/4 bulb garlic, sliced
1 tsp freshly-ground black pepper
Cooking Instructions:
Add the onions and meat to a pan along with the oil and fry for about 5 minutes, or until all the meat juices have evaporated. Ad this point add the water, bring to a boil, reduce to a simmer then cover and cook until the meat is tender. Take out the meat and fry in a separate pan until nicely browned. Meanwhile, add the okra powder to the onion and water mix and stir to combine. Cook for 10 minutes then fry the garlic and add the the sauce. Serve the meat in separate bowl and pour the sauce over kissra to serve.
900 g minced beef
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
4 tbsp chopped fresh dill
2 tbsp salad oil
200 g cooked rice
8 firm, large tomatoes slit halfway across the centre
2 tbsp butter
2 tbsp oil
360 ml tomato paste
360 ml water
1/2 tsp salt
1 tsp cinnamon
1 tsp garlic powder
Green olives
Cooking Instructions:
Fry the beef, salt, pepper, garlic powder and dill in the salad oil until the meat browns then add the rice and mix well. Meanwhile squeeze the tomatoes to open the slit in them and scoop-out the flesh with a spoon. Melt the butter and oil in a large frying pan and fry the tomatoes in the fat, rolling them constantly until they become dark red on all sides. Remove the tomatoes along with the oil and place in a casserole dish. Combine the tomato paste and water along with the salt, cinnamon, garlic and garlic powder. Stuff the tomatoes with the meat mixture and cover with the tomato paste. Simmer gently until the sauce has cooked and transfer to a platter. Surround with sliced raw tomatoes and top each slice with green olives.
Naeamia be Wayka
1l pain yoghurt
1 tsp salt
2 tbsp wyka (okra powder)
4 onions, chopped
120 ml oil
2 tomatoes, chopped
1 tsp black pepper
2 garlic cloves, crushed
Cooking Instructions:
Fry the onions in the oil until golden then crush to a paste. Blend-in the tomatoes, cover and simmer for 15 minutes. Add the yoghurt, and all the remaining ingredients (except wyka) and heat until just boiling. Add the okra powder and cook for 15 minutes, stirring frequently.
Salata Aswad (Sudanese Aubergine Salad)
4 large aswad (aubergines or eggplant)
3 tbsp peanut butter
Juice of 5 lemons
1 tsp salt
1 tsp powdered black pepper
1/2 tsp cumin
1 tbsp vinegar
3 garlic cloves, crushed
1 green bell pepper, chopped
1 small onion, finely diced
5 green chilies, finely chopped
Cooking Instructions:
Heat the aubergines in a gas flame until the skins are blackened and peeling. When they're soft allow to cool a little then remove the skins. Mix the peanut butter and lemon juice in a bowl then add the aubergines and mash to combine. Add the vinegar and all the remaining ingredients and mix to combine. This can be served at room temperature or chilled.
1.5 kg lamb bones
2l water
2 tsp salt
250 g whole, peeled, onons
250 g carrots, peeled and cut into chunks
250 g cabbage, cut into small wedges
250 g string beans, trimmed
3 garlic cloves, finely chopped
4 tbsp peanut butter
Juice of 1 lemon
100 g cooked rice
Cooking Instructions:
Add the lamb bones to the water and add the salt. Bring to the boil and simmer for 1 hour then add the carrots, cabbage, string beans and garlic. Simmer for 1 hour further (or until the vegetables are thoroughly cooked) then mix the peanut butter and lemon juice together and add to the stew along with the rice. Bring to a simmer, adjust the seasoning, remove the lamb bones and serve in soup bowls.
Sudanese Pasta Bake
250 g pasta
100 g grated cheese
2 tbsp ketchup
1 tbsp butter
1 tbsp tomato paste
1 green pepper, chopped
1 pinch salt
Cooking Instructions:
Boil the pasta in water until just tender (about 20 minutes). Drain and place in a baking dish then stir-in the butter, tomato paste and green pepper. Add a pinch of salt. Mix the grated cheese and ketchup together and sprinkle over the top of the dish. Bake in an oven pre-heated to 180C until the dish is crispy.
White Nile Fish
1 kg fresh fish (preferrably nile perch), cleaned and cut into thick steaks
2 large onions, sliced into rings
120 ml oil
1 head garlic, peeled and crushed
3 green peppers, de-seeded and sliced
1 tsp salt
2 tbsp tomato paste
2 tomatoes, thinly sliced
1 bunch fresh coriander leaves, chopped
1 tbsp coriander seeds
1 tsp crushed black pepper
Juice of 1/2 lemon
200 g sultanas
200 g dried apricots
2 potatoes, peeled and chopped
1 carrot, peeled and thinly sliced
Cooking Instructions:
Add the oil and onion rings to a large pan and fry until just soft then add the garlic and two pinches of salt. Add the tomato paste and stir until the onion is golden. Now add the coriander seeds, black pepper and salt. Add the lemon juice and stir to combine before adding the fish to the pan. Place the green peppers and tomatoes on top of the fish and add the potatoes and carrot. Cook for 5 minutes then add the sultanas and dried apricots. Add the coriander leaves and a pinch of salt. Cover the pan and cook for approximately 20 minutes, or until the fish is done. Serve with rice or a Sudanese pasta bake.

World Cuisine Recipes


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