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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.
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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.
Some cultures attach different meanings to consuming the grapes, noted Food Republic. In Peru, a person who eats 12 grapes under a table is said to be lucky in love for the coming year, said the ...
A Sudanese woman prepares kisra. Kisra, also spelled kissra (Sudanese Arabic: ⓘ), is a popular thin fermented bread [1] made in Chad, Sudan, South Sudan, Algeria and some parts of Uganda and Kenya. It is made from durra or wheat.
[2] [3] It is a part of Sudanese, Egyptian and Tunisian cuisines. [1] Lamb is also sometimes used as a primary ingredient, [4] and additional spices are sometimes used. [4] It is sometimes served with or atop cooked rice. [1] Additional basic ingredients can include broth, garlic, olive oil and parsley. [1]
Check out our 37 Passover side dishes for recipes and ideas for your Seder and all week long—we promise they’re better than eating matzo pizza again 😉.
The number of Sudanese facing emergency levels of hunger – one stage before famine – has more than tripled in a year to almost five million, according to the Integrated Food Security Phase ...