The cuisine of Sudan is greatly influenced by the historical and cultural interactions of Arab, Nubian, Egyptian, Turkish, and Levantine peoples in the region. Some of the most common ingredients in Sudanese cuisine are bread, meat, beans, peanuts, sesame, okra, and spices.
Sudanese cuisine consists of a variety of dishes, such as:
Ful medames: the national dish of Sudan, made of cooked fava beans seasoned with cumin, lemon juice, garlic, and other spices. It is often served with flatbread, vegetables, or cheese.
Mullah: a rich meat stew that is blended to a smooth consistency and eaten with kisra, a thin flatbread similar to a crêpe.
Tamayya: chickpea fritters that are seasoned with cumin, coriander, garlic, and lemon juice. They are fried until golden-brown and served in a sandwich or with dips. They are similar to falafel.
Asseeda: a porridge dish made of rye, flour, and water. It is usually eaten with a savory sauce or a sweet syrup.
Um ali: a dessert made of pastry, milk, cream, nuts, and dried fruits. It is similar to bread pudding.
Sudanese cuisine is also regional, with fish being popular along the Nile and camel meat being consumed in some areas.
Sudanese cuisine consists of a variety of dishes, such as:
Ful medames: the national dish of Sudan, made of cooked fava beans seasoned with cumin, lemon juice, garlic, and other spices. It is often served with flatbread, vegetables, or cheese.
Mullah: a rich meat stew that is blended to a smooth consistency and eaten with kisra, a thin flatbread similar to a crêpe.
Tamayya: chickpea fritters that are seasoned with cumin, coriander, garlic, and lemon juice. They are fried until golden-brown and served in a sandwich or with dips. They are similar to falafel.
Asseeda: a porridge dish made of rye, flour, and water. It is usually eaten with a savory sauce or a sweet syrup.
Um ali: a dessert made of pastry, milk, cream, nuts, and dried fruits. It is similar to bread pudding.
Sudanese cuisine is also regional, with fish being popular along the Nile and camel meat being consumed in some areas.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in Sudan
"May every sunrise hold more promise, and every sunset hold more peace."
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