Sudan

A thick, smooth, gelatinous mound of cooked sorghum or wheat flour dough eaten communally alongside a poured savoury stew or, in Gulf and Yemeni tradition, with honey and clarified butter.

Aseeda Dukku is a Sudanese dry-to-coarse condiment of pounded roasted peanuts, sesame seeds, and dried chili.

A thick, stiff, dough-like paste made by cooking sorghum, maize, or wheat flour in boiling water while stirring continuously until the mixture pulls away from the pot and holds its shape.

A dense semolina cake soaked in fragrant rose- or orange-blossom sugar syrup and studded with almonds.

Dried fava beans slow-cooked until completely tender in their own starchy liquid, then dressed at service with olive oil, fresh lemon juice, and cumin — the foundational breakfast of Egypt and a staple across the Levant, Sudan, and the Horn of Africa.

Roasted groundnuts (peanuts), a ubiquitous everyday street snack across Sudan whose name literally means "Sudanese beans."

A thick unleavened flatbread made from sorghum flour, formed into a disc and cooked on a hot griddle until set, representing an everyday staple in Sudanese cuisine.

A Sudanese stew of dried, fermented Nile fish simmered with onions, tomato and spices into a pungent, savoury sauce.

A Sudanese gelatinous broth made by slow-simmering cleaned cow or sheep trotters until the collagen melts into a thick, rich soup.

A paper-thin fermented sorghum crepe, cooked dry on a clay or iron griddle, that functions simultaneously as plate, utensil, and starchy staple in Sudanese cuisine.

A traditional Sudanese lightly fermented sorghum beer, opaque and sour, brewed at home from malted and fermented sorghum.

A Sudanese slow-cooked stew of dried okra and peanut (groundnut) paste, cooked down to a deeply earthy, thick, savory sauce.

A thin Sudanese broth of roasted peanut paste and sun-dried salted meat, characteristically ladled hot over a dome of asida (thick sorghum porridge) to form Sudan's foundational everyday meal.

A Sudanese breakfast platter of stewed and lightly mashed fava beans dressed with oil, lime, and chilli, eaten communally from a shared dish with bread.

Sudanese charcoal-grilled marinated meat — typically goat or lamb — cooked over fire and served simply with spices.

Shata is a fiery Sudanese condiment of dried red chilies pounded to a paste with garlic and warming spices, used to heat up nearly any savory dish.

Shorba is a warming spiced broth of lamb or chicken simmered with onion, tomato, and coriander, served as a first course and a Ramadan staple across North Africa and the Arab world.

A Sudanese feast dish of seasoned minced meat and onion baked together in a shallow tray, often crowned or bound with a tahini or tomato layer.

Deep-fried fritters of ground dried fava beans mixed with herbs and spices, the fava-based form of falafel eaten in Egypt and Sudan.