Sudanese Cuisine
Main dish: Ful medames
A main dish for Sudanese cuisine is Ful medames. Ful medames is an Egyptian dish of cooked fava beans served with vegetable oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice and chili pepper. Ful medames is a staple food in Egypt but has made its way to becoming a common part of being the main dish to numerous countries. The word
medames was originally Coptic, meaning "buried,"and its use here could mean that the beans are buried in a pot. Although, there are numerous ways of embellishing
ful the basic recipe remains the same. Once it is cooked, it is salted and eaten plain or accompanied with by olive oil, corn oil, butter, clarified butter, buffalo milk, béchamel sauce, basturma, fried or boiled eggs, tomato sauce, garlic sauce, tahini, fresh lemon juice, or other ingredients.
My reaction towards this dish is that i find it a bit interesting. It looked great, so i think maybe i would give it a try. It doesn't hurt to try something different. The dish is really simple and looks tasty. I think i would give this dish a try because there are a lot of ingredients that are in this dish that I enjoy alot. So, who knows, maybe I'd end up liking it a lot!
Dessert: Basbousa
A main dessert for Sudanese cuisine is Basbousa. Basbousa is a traditional Middle Eastern sweet cake. This particular cake is made from cooked semolina or farina soaked in simple syrup. A common addition is coconut. The syrup may also contain orange flower water or rose water. This cake is made like a traditional cake is. First, you make the syrup, then you make the cake. Finally, you put it in the oven! There not really much to explain, its a pretty straight-foward recipe to a cake. If you follow the recipes, then you should be fine.
My reaction towards this dessert is that I think it looks delicious! It is a nice, simple, easy cake and it looks so amazing. The recipe is really easy to follow, which i like. Reading information about this dessert was so interesting. There are numerous great reviews on it! Learning about Basbousa makes me want to bake this at home.
Bread: Kisra
A traditional and popular fermented bread is Kisra. Kisra is native to Sudan and South Sudan. There are 2 different forms of
kisra: thin baked sheets, known as
kisra rhaheeefa, and a porridge known as
kisra aseeda or
aceda. The latter is usually paired with a meat and vegetable stew, called
Mullah. According to 1995, the back then-undivided country of Sudan ate an estimated 20,000 to 30,000 short tons (18,000 to 27,000 t) of sorghum flour annually in
kisra. Kisra is described as a kind of spongy flat bread made sorgum or millet and tastes pretty good when it is fresh. An interesting fact about
kisra is that every batch is created with a starter from an older batch. I don't see the reasoning why this would occur, it is almost like generation bread.
My reaction towards reading about Kisra is that it seems really unique! Kisra can be made into different things. You can even make Kisra crepes! I would love to have the oppirtunity to try it. What really stood out to me was that every batch is created with a starter from an older batch. I guess it could be considered generation bread. I also heard that it goes good in soups if you cut it into chunks and put the chunks in the soup.
