Parboiled beetroot dressed with lime juice and seasoned into a simple salad.
Mixed vegetables with tender lamb in a spiced lamb stock.
Lamb stock, chopped onions, spices in a relatively small amount of water.
Finely chopped purslane leaves cooked in a spiced tomato sauce, red lentils and tender lamb into a thick, flavoursome stew.
Peanut butter in a lamb stock with lamb on the bone.
A thin sheet of bread made from sorghum which is unique to Sudan.
Finely chopped Jute leaves in a spiced lamb stock with garlic seasoning makes this staple of Sudanese cuisine.
Tangy and sweet baobab soaked in water.
Peanut, chilli and limes give a tangy kick to this dipping sauce.
Peanut butter with lime & salad vegetables for a sweet, tangy dip.
Onion rice cooked in a fish head broth with spices, tomato, and tamarind, and garnished with golden raisins.
Fried aubergine slices soaked in garlic yoghurt seasoned with lime, cumin and garnished with thyme and olive oil.
Ground beef evenly spread in a richly spiced tomato sauce.
Round bread made with large dough proportion cooked in a traditional oven.
Buttery biscuits with sesame seeds covered in icing sugar.
Sesame seed paste combined with garlic, lime and cumin to complement lamb and fish dishes.
Crispy breaded boneless chicken fillets.
Thick pancake bread unqiue to the Sudan.
Deep-fried chickpea falafel with garlic, spices, and dill.
Lamb on the bone slow cooked in water infused with cardamom, onion and seasoned with salt and peppercorns
Red lentil soup flavoured with garlic, lime and cumin into a Sudanese classic.
Small, dry patties made of beef mince and mashed potatoes seasoned with fresh dill and coriander.
Crispy battered prawns marinated in lemon juice, chilli, garlic, and cumin.
Sudanese feta cheese in yoghurt spiced with green chillies and nigella seeds makes this dip a classic.
Cooked okra in a spiced tomato stew with tender lamb pieces.
A dumpling with a jelly-like consistency eaten with mullah stews such as Tagalia stew.
Dried hibiscus flowers infused in water and sweetened into the classic Sudanese beverage.
Haricot beans in a spiced tomato stew with lamb pieces. Served with rice or bread.
Apricot paste blended with ice and water.
Fava beans cooked in onions and tomatoes with garlic, cumin, and lime, topped with feta cheese and sesame oil.
Lamb stock and spices in plenty of water.
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