Sudanese cuisine is simple yet hearty, deeply influenced by Arab, African, and Ottoman flavors. The staple is fuul, a dish of slow-cooked fava beans often served with sesame oil, chopped vegetables, and flatbread. Kisra, a spongy fermented flatbread made from sorghum flour, accompanies most meals, especially when paired with mullah, a savory meat or vegetable stew.
Asida, a soft dough-like dish made from wheat or sorghum flour, is another traditional meal, often enjoyed during communal gatherings with sauce or gravy. For meat lovers, shaiyah (fried lamb) and tagine-style dishes are popular, while grilled meats and shawarma reflect Sudan’s Middle Eastern culinary ties.
On the sweeter side, dates are ever-present and are often served with tea or milk. Sudanese coffee (jebena) is strong and spiced with ginger or cardamom, typically prepared in a small pot over coals — a ritual in itself. Street snacks like samboosa (samosas) and taamiya (falafel) are cheap and widely available, especially during Ramadan and other festivals.