Sudan

Sudan’s multifarious cuisine is a result of many contributing factors: It is the largest African country and possesses great cultural diversity; it is located by the Red Sea and bordered by nine other countries; and the Nile River and the surrounding fertile land provide a significant food resource. 

White Nile Fish is a dish with tomatoes, carrots, potatoes and onion, and garnished with dried apricots, sultanas (a white grape) and chopped coriander. The slow-cooked, pureed soup shorba comprises lamb stock, garlic, string beans and a touch of peanut butter. Garaasa is a Sudanese flatbread served with many meals and with many condiments. Tamia are deep-fried sesame and chickpea fritters.

Creme Caramela is a custard dessert topped with candied cherries, and shaaria are golden fried nests of pasta flavored with sugar, sesame oil, butter, coconut and pinch of salt. Popular beverages include cinnamon tea, hibiscus tea and fresh fruit juices. Although Islamic religion forbids alcohol, the local beer merissa is available in the south as is the sorghum-based spirit aragi.—Leska Tomash