Sudanese cuisine is as diverse as its geography and cultures. Central Sudan, is perhaps the region that is the most diversified and colorful in its cuisine and dietary habits.
The main staple of the Sudanese is a special type of bread called Kissra, which is made of durra or corn, Kissra is taken together with a stew whose main components are dried meat, dried onions, spices, peanut butter, and milk. These stews are accompanied with porridge (Asseeda), which is made with wheat flour or corn. Soups are an important component of the Sudanese food, the most popular are Kawari', which is made of cattle's or sheep's hoofs in addition to vegetables and spices. Also there is Elmussalammiya, which is made with liver, flour, dates and spices.
In spite of the fact that in the present, Northern Sudan is known for its simple cuisine, wheat flour has still remained the staple food for the people of the north who use it in making their main dish (Gourrassa).
In the east, the most popular dish is the (Moukhbaza), which is made of banana paste. This part is greatly influenced by the Ethiopian taste and cuisine. In the west, each tribal group had adopted different forms of food that are basically very simple. Milk and diary products are a fundamental component to the majority of the people.
As for the south, a popular dish is a stew named (Kajaik), which is cooked of dried fish. It is added to the porridge, which is common throughout Sudan, (Aseeda) is made of sorghum. Sometimes natural margarine is added to the mixture.
As for beverages, the Sudanese has several distinct beverages that are made of some fruits that grow in Sudan like; Tabaldi, Aradaib, Karkadai and Guddaim.
In Ramadan (The Muslims' fasting month), one of their favorite drinks is the Hilumur which is made from corn flour and spices. Also there are Aabrai Abiyad and Nashaa, which are made of corn flour also.
Food and drink
Sudanese people are very hospitable. Meals are eaten around a large, communal tray on which various meat, vegetable, salad, and sauce dishes are placed. These are eaten with the right hand, using flat bread or a stiff millet porridge known as asida or kisra.
The strong Sudanese coffee is served from a special tin ‘jug’ with a long spout, known as a jebena. The coffee is sweet and often spiced with ginger or cinnamon, and is drunk from tiny cups or glasses. Fruit teas and herbal teas such as kakaday (hibiscus tea) are also popular.Peanuts, known as Ful-Sudani, are a popular snack, and can be made into delicious macaroons.
ALA Carte Breakfast
Horizon Sudan’s good choice of ALA Carte Breakfast provides you the opportunity to build your own meal at attractive rates. You will get a variety of items like fruits, fresh juice, toasts, omlets, idli, dosa, and so an.