Sudanese Cuisine

Sudanese cooking sits where Arab and African cooking meet, and it shows in everything: the grains used, eating by hand, and the composition of the sauces.

Peanut flour

This is the clearest Sudanese signature: peanuts roasted and finely ground, going into sauces (mullah) and salads, giving a creamy texture and a flavour found in no other Arab cuisine.

Mullah and aseeda

Mullah is the sauce eaten with aseeda or kisra, and it comes in many forms: mullah weika with dried okra, mullah rob with soured milk, mullah tagalia. The sliminess in the okra version is deliberate — it's what lets you lift a mouthful by hand.

Kisra

Kisra is a very thin bread of fermented sorghum batter, spread on a hot griddle and cooked in seconds. It's served folded beside the mullah.

Shaiyah and madfouna

Shaiyah is cut meat seared quickly over high heat with onion and chilli; madfouna is meat cooked slowly in a sealed pot buried in hot sand.