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