|Sudan is famous for its Guhwah coffee served
from a Jebena, a special Sudanese pot. The coffee beans are roasted
in this pot over charcoal then ground with cloves and other spices. The
grounds are steeped in hot water and the coffee is served in tiny cups
after straining it through a grass sieve.
Tea or chai is also very popular and
served in small glasses without milk. Some beverages enjoyed in the non-Islamic
areas are Aragi, a clear strong spirit made from dates, merissa,
a type of beer and tedj, or wines, made from dates or honey.
|Sudanese cuisine is as varied as its cultures,
especially in the south, but it has certain unique characteristics. Millet
porridge and fool medamas, a savory dish of mashed fava beans, are
popular breakfast foods in the north. Lamb and chicken are often eaten,
but pork is prohibited to Muslims. Wheat, and dura sorghum, are
the staple starches. Breads include the Arabian khubz, and kisra,
an omelette-like pancake which is part of the Sudanese dinner. Maschi,
a beef and tomato dish, is also typical. Fruits are peeled for dessert
and a favourite treat is creme caramel.
|In the south, dinner is served on a low, bare
table. There may be five or six dishes to dip into with large pieces of
flatbread. These dishes are accompanied by a salad and shata, a
red-hot spice mixture served in small dishes. After the meal, dessert is
served, then tea. On special occasions incense may be lit. The ritual of
hospitality is important in Sudan.
In a Sudanese home, a guest is first
offered tea or a fruit drink, a refreshing and symbolic gesture to welcome
someone after a "long journey".
|Here's a Sudanese recipe to try:
1 kg lamb or beef, cut into pieces
2 tbs oil (vegetable or sesame)
1 can tomato sauce/paste
1/2 tsp cumin
salt & pepper
1 or 2 garlic cloves chopped
Brown the meat pieces in oil.
Add onion, tomato sauce, cumin, salt, garlic, pepper and lemon juice to
taste. Simmer on stove in covered pan for 30 minutes. Serve with kisra.