South Sudanese cuisine is rooted in local produce, grains, and meats, with meals often shared communally and prepared with simplicity and care. A staple across the country is kisra, a fermented sorghum flatbread similar to a crepe, typically served with stews like mullah, made from okra, spinach, or leafy greens cooked in peanut or tomato-based sauces. Asida, a doughy porridge made from millet or sorghum flour, is often accompanied by meat stews. Ful medames, a dish of mashed fava beans seasoned with garlic, lemon, and olive oil, reflects influence from neighboring Sudan and is a popular breakfast item. Goat meat, grilled chicken, and freshwater fish from the Nile are commonly roasted or stewed for special meals. Vegetables are widely used when available, often in the form of spinach, pumpkin, or eggplant, and sauces are flavored with chili, garlic, and peanut paste. While Western-style restaurants are limited to Juba, especially in hotel restaurants catering to NGO workers and diplomats, traditional meals provide an honest and hearty taste of South Sudanese life.