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South Sudanese cuisine is based on grains (maize, sorghum). It uses yams, potatoes, vegetables, legumes (beans, lentil, peanuts), meat (goat, mutton, chicken and fish near the rivers and lakes), okra and fruit as well. Meat is boiled, grilled or dried. [1] South Sudanese cuisine was influenced by Arab cuisine. [2]
Egyptian cuisine has greatly influenced Sudanese cuisine. Both share dishes such as falafel (tamiya), which is made with chickpeas in Sudan instead of fava beans as in Egypt; ful medames, the national dish of both Sudan and Egypt; molokhia, a thick soup made from boiled leaves; kamounia, a meat liver stew eaten in Sudan, Egypt and Tunisia; and desserts such as umm ali and basbousa.
The culture of South Sudan encompasses the religions, languages, ethnic groups, foods, and other traditions of peoples of the modern state of South Sudan, as well as of the inhabitants of the historical regions of southern Sudan. South sudan historical sites. Boma National Park [1] Boma National Park Near the Ethiopian Border
Variants of the dish appear in the cuisine of nations throughout West Africa and Central Africa. Makroudh: Tunisia and Morocco and Algeria: A pastry often filled with dates or almonds. Mala Mogodu: Southern Africa, Botswana, Zimbabwe A Southern African food, Mogodu is a derivative of tripe served as a stew with hot pap usually in winter. Malva ...
South Sudan's modern history is closely tied to that of Sudan. These ties began in the 19th century with the southward expansion of the Ottoman Khedivate of Egypt and the establishment of Turco-Egyptian Sudan with the land that makes up modern South Sudan remaining part of Sudan through the Mahdist State , Anglo-Egyptian Sudan and the Republic ...
Merisa, merissa or marissa (Arabic: مريسة) is a traditional fermented beverage popular in South Sudan. It is made by Sudanese women as a source of income. [1] Merisa is made by brewing dates, millet and sorghum. The brewing process has been described as complex by Western beer making standards with over a dozen steps. [2]
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Shahan ful, simplified to ful, is a dish common in Sudan, South Sudan, Somalia, Ethiopia and other parts of the Horn of Africa, which is generally served for breakfast. Believed to originate from Sudan, it is made by slowly cooking fava beans in water. Once the beans have softened, they are crushed into a coarse paste.