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