Celtnet Sudanese Recipes and Cookery, Home Page





Welcome to the Celtnet Recipes section for recipes from the North African country of Sudan. Here you will find all the recipes from Sudan on this site all gathered into one place. I have attempted to gather together here as many Sudanese recipes as possible in one place. The current collection represents the largest gathering of Sudanese recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Sudan given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to make a vailable a number of ancient texts (particularly those relating to recipes) available for free on this site.

Please not that your donations keep this site going and they keep me motivated to add more and more content to the site as well.

You can also browse recipes from the following other African Regions:

North Africa West Africa Central Africa East Africa Southern Africa

Sudan and its Cuisine

Sudan (Arabic: السودان as-Sūdān, lit., (country) of Blacks.); officially: جمهورية السودان; Jumhūrīyat al Sūdān [Republic of (the) Sudan] is the largest African country by surface area and lies at the corssroads between the Horn of Africa and the Middle East. In 1993 the population was measured at 25 million. The Sudan has a diverse culture composed of Arabs with Nubian (Kushite) roots and non-Arab Black Africans ‚Äì consisting of hundreds of ethnic and tribal divisions and language groups. This makes collaboration between them a major difficulty and accounts for the frequent civil wars in the courtry. Sudan's official languages are Arabic and English.

Sudanese cuisine reflects the diverse nature of the country, with seafood predominating in the north where wheat is a staple, plantains and bananas are staples in the fertile east and freshwater fish is common in the south. The most common basic ingredients are: are Wheat, Beef and sheep meat, tomatoes, sesame seeds (Sudan is a great exporter of sesame) and rice. Southern Sudanese cookery has much in common with Ethiopian cuisine whereas northern and western Sudan reflects more of an Arabic influence.


The alphabetical list of recipes from Sudan follows (limited to 100 recipes per page). There are 39 recipes in total:


Page 1 of 1



Aseeda
     Origin: Sudan
Jibna Salata
     Origin: Sudan
Salata Aswad be Zabadi
(Aubergine and Yoghurt Salad)
     Origin: Sudan
Baseema
     Origin: Sudan
Khimais Twaira
(Five Brids Snack)
     Origin: Sudan
Salated Zabady Bil Ajur
(Sudanese Cucumber and Yoghurt Salad)
     Origin: Sudan
Beetroot Salata
(Sudanese Beetroot Salad)
     Origin: Sudan
Khoodra Mafrooka
     Origin: Sudan
Shaaria
     Origin: Sudan
Bosh
(Beans and Bread)
     Origin: Sudan
Kissra
     Origin: Sudan
Shata
     Origin: Sudan
Creme Caramela
(Caramel Custard)
     Origin: Sudan
Kissra be Omregayga
     Origin: Sudan
Shorba
     Origin: Sudan
Dama be Potaatas
     Origin: Sudan
Madeeda Hilba
     Origin: Sudan
Shorbet Ads
(Sudanese Lentil Soup)
     Origin: Sudan
Fettat Adis
     Origin: Sudan
Maschi
     Origin: Sudan
Sudanese Pasta Bake
     Origin: Sudan
Fuul
(Broad Bean Paste)
     Origin: Sudan
Mullah Bamyah
(Beef and Okra Stew)
     Origin: Sudan
Sudanese Rice
     Origin: Sudan
Garaasa
(Sudanese Flatbread)
     Origin: Sudan
Naeamia be Dakwa
     Origin: Sudan
Tagalia
     Origin: Sudan
Garaasa be Dama
(Sudanese Flatbread with Meat)
     Origin: Sudan
Naeamia be Wayka
     Origin: Sudan
Tamayya
(Sudanese Falafel)
     Origin: Sudan
Garaasa be Semna
(Sudanese Flatbread with Fruit)
     Origin: Sudan
Nyaba
     Origin: Sudan
Tamia
     Origin: Sudan
Gorraasa
     Origin: Sudan
Peanut Macaroons
     Origin: Sudan
Waykaab
     Origin: Sudan
Jeerjeer Salata
     Origin: Sudan
Salata Aswad
(Sudanese Aubergine Salad)
     Origin: Sudan
White Nile Fish
     Origin: Sudan

Page 1 of 1



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The image above shows the entire continent of Africa with North Africa picked out in red. North Africa is formed from seven states: 1: Algeria; 2: Egypt; 3: Libya; 4: Morocco; 5: Tunisia; 6: Sudan and 7: Western Sahara (which is currently a disputed territory under the governance of Morocco).

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Solution Graphics

The Recipes of Ghana

By gwydion | Published 2008-04-28 21:20:37 | 2008 Recipes and Cookery Articles |

Recipe Information: 5

Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.

The Keurig B60 Brews K Cups Fast

By Jenny Tompsona | Published 2011-12-21 10:54:20 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

A Keurig b60 coffee maker is used to brew k cups. These produce fresh coffee every time.

Blending Teas Can Create New Flavors

By Jenny Tompsona | Published 2011-12-09 03:22:02 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Using blends of different teas can create new flavors. Learn more about it.

Methods Of Preparing Tea

By Jenny Tompsona | Published 2011-12-01 02:40:35 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

Different cultures have various methods used for tea preparation. Learn more about them.

Keurig Makes A Great Single Serving Coffee Maker

By Jenny Tompsona | Published 2011-12-02 11:05:13 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

A Keurig coffee maker uses k cups for easy single cup brewing. Learn more about them.

Cooking for the Crockpot

By gwydion | Published 2008-09-25 16:18:52 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.

The Basics Of Growing And Harvesting Tea

By Jenny Tompsona | Published 2011-11-26 04:29:22 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Learn about growning and harvesting tea. There is a lot to learn.

Restaurant reviews

By fse3e9so | Published 2009-07-04 22:10:11 | 2009 Recipes and Cookery Articles |

Recipe Information: 113

Restaurant etiquette starts with the choice of entertainment institutions restaurant, cafe, etc. At this article you will find everything about restaurants.

West African Vegetarian Pepper Soup with Black-eyed Bean Cakes

By gwydion | Published 2008-02-05 20:12:08 | 2008 Recipes and Cookery Articles |

Recipe Information: 5

The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).

Which Wine? It's Your Choice

By Ed Masciana | Published 2011-11-15 23:44:02 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

There has been far too much talk regarding which wine to select for a dish. The old adage "White wine with white meats and red wines with red meats" is merely a lazy man's way of not having to think. In place of taking the easy way out and categorize wines by color (a common problem in our society) you will find it much easier if you categorize them by weight. In other words, light wines with light foods and heavy wines with heavy foods.


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