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Sudan is one of the African countries which have a diverse culture. One thing that makes Sudan so popular is its rich, diverse cuisine so I went out to try out Sudanese Food for the very first time. It was a great experience and we tried the following dishes:
Aseeda/Lugma: Asida is a cooked staple food made from corn flour in Sudan, it is Sudanese form of polenta that is usually served with Mullah. Mullah is basically the local name for stew in Sudan.
Agashe: Agashe is traditionally made with skewered beef. The thinly sliced meat is marinated in various spices (mainly hot chilli) which include ground peanuts, salt, vegetable oil, and other flavorings. Agashe is best enjoyed by adding an extra dash of the spice mix, a generous squeeze of lemon juice and served with freshly-cut onions.
Mulukhiyah: It is the leaves of Corchorus olitorius. It is used as a vegetable. It is popular in Middle East, East African and North African countries. Mulukhiyah is generally eaten cooked, not raw, and is most frequently turned into a kind of soup or stew, typically bearing the same name as the vegetable in the local language. Traditionally mulukhiyah is cooked with chicken or at least chicken stock for flavor and is served with white rice, accompanied with lemon or lime.
Shaiyah: Succulent cubes of lamb boiled with garlic, onions and herbs, then grilled with spices. Shaiyah can be made with beef, lamb or goat meat. Shaiyah is a special occasion food.
Riglah: Lentils and Spinach Curry with chunks of lamb is Sudanese famous Rijlah.
Fasuliyah: White beans prepared with chunks of lamb meat and dressed with white onion.
Salata aswad: It is a Sudanese dip that can be eaten with a flatbread. It is prepared by frying the chopped eggplants. Further it is mixed with the tomato paste, yogurt, peanut butter and salt.
Salata Daqua: Another Sudanese dip prepared with peanut butter and sesame oil and then dressed with cheese.
Ful: A dish common in Eritrea, Ethiopia, Sudan, South Sudan and other parts of the Horn of Africa, which is generally served for breakfast. It is made by slowly cooking fava beans in water. Once the beans have softened, they are crushed into a coarse paste. It is often served with chopped green onions, tomatoes, and hot green peppers, as well as yogurt, feta cheese, olive oil, tesmi, berbere, lemon juice, cumin, and chili pepper. The dish is similar to ful medames, a popular dish of Egypt
Taamia: A vegetarian snack made of ground chick peas which are formed into patties and deep fried. Its the Sudanese version of a well-known Middle Eastern dish, Falafel, that most likely originated in Egypt.
Shatta: Hot sauce made from peanuts, fresh chili and lemon juice.
Mukhbaza: It is made of shredded wheat bread mixed fwith mashed bananas, tahnia and raisins. Finally it is dressed with honey and ghee. It is one of the richest sweet dishes.
Rest of the sweets included:
Kunafa
Baklava
Basta
Thanks to Al Zool Restaurant management for having us
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