Food in Sudan
Sudanese cuisine is influenced by a variety of factors, although none of them dominates regional culinary traditions. Egyptian, Ethiopian, Yemeni, and Turkish cuisines (meatballs, pastries, and spices) are among the inspirations, but there are also many foods that are common to all Arabian countries.
- Foul is a popular meal made with fava beans. Many Sudanese people eat it for breakfast every day, and it is called the national meal.
- Kissra, a bread made with durra or maize, and Gurassa, a thick bread made from wheat flour that is similar to a pancake but thicker, are two popular Sudanese foods. Aseeda, a porridge prepared from wheat, millet, or maize, is also classified as bread by Sudanese.
- Gurassa Bil Damaa, a traditional Northern Sudanese delicacy, is an unleavened wheat bread similar to a pancake but thicker, topped with beef stew or chicken.
- Mukhbaza (shredded wheat bread combined with mashed bananas and honey), Selaat (lamb cooked over hot stones), and Gurar (a kind of local sausage prepared in a similar manner to Selaat) are some Eastern Sudanese cuisines.
- Agashe, a beef meal seasoned with ground peanuts and spices (mostly spicy chilli) and grilled on a grill or over an open flame, is a popular western Sudanese cuisine.
- Fruits and vegetables are widely available.
Restaurants and food shopping
In Khartoum and Khartoum North, there are many contemporary restaurants/cafés serving Mexican, Korean, Italian, Turkish, Pakistani, Indian, and Chinese cuisines.
Sug al Naga (the camel market), north of Omdurman, is one of the major attractions, where you may choose your meat and then give it over to one of the women to prepare it for you in the style you want.
Drinks in Sudan
The country’s official religion is Islam, and alcohol has been prohibited since the implementation of sharia law in the 1980s. Sudanese people drink a lot of tea, which is typically sweet and black. Sudan also offers several pleasant beverages including karkade (hibiscus), aradeeb (tamarind), and gongleiz (made with the baobab fruit). Madeeda is a carbohydrate-rich energy drink popular in the area. Madeeda is a sweetened milk drink prepared with dates, dukhun (millet), or other ingredients. It is typically highly sweetened with sugar, but reduced-sugar versions may be available if you inquire. Sudanese coffee is comparable to Turkish coffee in that it is thick and robust, occasionally flavored with cardamom or ginger, has a strong kick, and is overall wonderful. If you want a restful night’s sleep, don’t take it just before bed!
While alcohol is officially prohibited in the Muslim north, locally produced alcohol is readily accessible in a variety of forms and potencies. A hazy, sour, heavy native beer (merissa) made from sorghum or millet, which is almost definitely brewed with untreated water, would almost certainly result in the ‘Mahdi’s vengeance’ (the Sudanese equivalent of ‘Delhi belly’). Aragi is a pure spirit made from sorghum or dates in their purest form. It’s a powerful substance that should be handled with caution, and be aware that it’s occasionally tainted with methanol or embalming fluid to enhance flavor and strength! Keep in mind that all of these drinks are not only potentially harmful to your health, but they’re also prohibited, and being found with them may result in full-fledged Islamic law penalties.
The usual recommendation is not to drink tap water; in most rural places, there are no taps, so you won’t be able to. Water is frequently collected straight from the Nile when there are no bore holes (which typically produce water that is safe to drink).