Sudanese cuisine

Sudanese cuisine is varied by region, and greatly affected by the cross-cultural influences in Sudan throughout history.

Meals include Elmaraara and Umfitit, which are made from sheep's offal (including the lungs, liver, and stomach), onions, peanut butter, and salt. They are eaten raw.

Sudan is governed under sharia, which bans the purveying, consumption, and purchasing of alcohol. Being lashed 40 times is the penalty for breaking the prohibition on alcohol. Former Sudanese President Gaafar Nimeiry enacted sharia in September 1983, marking the occasion by dumping alcohol into the Nile river.Araqi is an alcoholic gin made from dates, which is illegally brewed in defiance of sharia. Araqi brewers in Sudan continue production despite sharia.

Several stews, including Mullah, Waika, Bussaara, and Sabaroag use Ni'aimiya (Sudanese spice mix) and dried okra. Miris is a stew made from sheep's fat, onions, and dried okra. Sharmout Abiyad is made from dried meat, while Kajaik is made from dried fish. Stews are regularly eaten with a sorghum porridge called Asseeda or Asseeda Dukun. In Equatoria, Mouloukhiya (a local green vegetable) is added to the Asseeda.

Sudanese soups include Kawari, made from cattle or sheep hooves with vegetables, and Elmussalammiya, made from liver, flour, dates, and spices.

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