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