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