South Sudanese cuisine

South Sudanese cuisine refers to the traditional and contemporary gastronomical practices of South Sudan. The cuisine is heavily influenced by the country's rich ethnic diversity, with each ethnic group having its own distinct dishes and food preparation styles.

History

The history of South Sudanese cuisine is intertwined with the history of South Sudan. The country's cuisine has been influenced by its past as part of Sudan, and by the many different ethnic groups that make up its population. The cuisine has also been influenced by the country's colonial past, with British and Egyptian influences evident in some dishes.

Ingredients

The staple foods in South Sudanese cuisine include sorghum, millet, maize, rice, and wheat. These are often served with a variety of stews made from meat, fish, or vegetables. Other common ingredients include okra, spinach, pumpkin, yams, beans, and lentils.

Dishes

Some of the most popular dishes in South Sudanese cuisine include:

• Kisra: A type of bread made from fermented sorghum or wheat flour.
• Ful: A stew made from fava beans, often served with bread for breakfast.
• Shawarma: A dish of grilled meat, often served in a pita with vegetables and sauce.
• Molokhia: A soup made from jute leaves, often served with bread or rice.

Beverages

Traditional beverages in South Sudan include sorghum beer and palm wine. Non-alcoholic beverages include hibiscus tea, tamarind juice, and baobab juice.

See also

• African cuisine
• List of African cuisines

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South Sudanese cuisine

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  Mandazi, a type of fried bread

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  Kisra maker preparing traditional flatbread

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  Molokhia, a popular leafy green dish

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  Ful medames, a dish of cooked fava beans

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  White Bull Lager, a popular beer