Explore Sudanese cuisine — ful medames, aseeda, mullah, kisra, and the Nile-valley Northeast-African table.
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Sudanese cuisine bridges Arab, Northeast-African, and Nile-valley traditions. Ful medames (stewed fava beans) is the everyday staple; kisra (fermented sorghum flatbread) and aseeda (sorghum/millet porridge) accompany rich mullah stews (e.g. mullah robe with dried okra/waika, or peanut-based). Distinct from Egyptian and Ethiopian cooking through sorghum/millet bases and dried-vegetable stews.
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