Ghnyu-ghnyu, a decorative dessert from southwest Sudan made for special occassions usually containing a hidden treasure placed there by the cook for the diners to find. This version contains sesame and peanut pastes, boiled laloub and hibicus candy.
Ladies prepare weka, ground okra, in a patio area known as al housh.
Tomato and feta cheese salad, dressed with lime juice and sesame oil.
A typical Sudanese food tray, diners eat by hand and uphold a dining etiquette by eating from  their side.
Omer in Kadigli, South Kordufan state.
Asida, a jelly-like dumpling made by cooking flour into a thick porridge that is set into a mould. Asida is usually served with mullah, a thick flavoursome stew.
A lady in a rural area prepares a large pot outdoors.
Mullah tagalia, a tomato stew with ground meat, held together with ground okra. A unique wooden stirrer helps homogenise the stew and spread the ground okra.
Fattat Fuul is a popular communcal dish made up of fava beans, falafel (ta'mia), feta cheese, mixed salad and dressed with lime juice and sesame oil.
Thin strips of beef or lamb hang are commonly hung on a line to air-dry completely before being ground into a meat powder. The meat powder (sharmoot) is used in stews called mullahat, mullah (sing.).
Two stews; mullah tagalia (left) and mullah ni'emia (right) surround a millet flour dumpling known as asidat dukhun.
Manasees are medium pieces of lamb or beef skewered and barbecaued.
Salaat is made by cooking meat over a hot pebble barbecue. The meat come off soft and succulent and is served with ghee, date paste and honey.
Appartus used to make ghnyu-ghnyu, a decorative dessert commonly prepared in southwest Sudan. The seashells (bottom left) are used as cutlery.
Agashe (meat skewers with a spicy peanut coat) is barbecued on a roadside in El Obeid, predominantly by felata communities.
A spice merchange selling his wares in a market in El Obeid.
A lady in Karima, north Sudan, flips gurasa. Gurasa are thick pancake breads used to eat mullah.
Jelenkwe, a refreshing fruit punch from Darfur made from cooked sorghum flour, orange jucie, apricot paste, dates and white crossberry.
Fermented sorghum batter is spread thinly onto a greased hotplate using a card-like utensil to make kisra. Kisra are thin sheets of mildly fermented sorghum commonly served with mullah stews.
Omer attempts to cook the rolled kunafa pastry. The thin, mesh-like pastry is stuffed with crushed nuts, sesame seeds and broken dates then cooked and covered in a syrup glaze.
A housh is an outdoor patio area of the home that has many purposes, with many being cooking related.
Manasees being prepared in Nifasha market in Al Fashir, north Darfur.
Omer tries kunyamoro for the first time in Kadugli, southwest Sudan. Kunyamoro is a sesame seed beer with a mild alcohol content.
A lady stuffs the mesh-like rolled kunafa pastry with crushed nuts, dates and sesame seeds. The pastry is then dried and deep fried in ghee into a crispy buttery dessert pastry.
A baker removes aish baladi, local breads, from an oven. Aish baladi are small round flatbreads that are used to scoop up most Sudanese foods.
Fish casserole is a popular fish where fresh fish can be easily sourced. Fish fillets are stewed with chopped potatoes, carrots and peppers with tomato juice, apricot and tamarind pastes.
A traditional home in Al Fashir, Darfur. This style of home is common in other regions of western Sudan.