Any good Sudan dishes?

Question

I would like to surprise my husband and cook him a nice dish. He is from Sudan, can anyone give me any ideas?

Thank you to Belly-D and Kida_W. You too are the only ones that know what your talking about!

Answer 1

Catfish_alomar, you give me jokes.....lol what do you mean dirty water and dead flies Oh my ...have you tried it ...Oh wait may be not....

SHORBA
Puree of Lamb Khartoum
Yield: 2 quarts of soup (8 1-cup portions)
This is a most interesting soup. It is a medium puree sparkled with peanut butter and lemon. The Sudanese usually add rice but it is omitted here since rice is served with the entree. Three cloves of garlic may be a bit strong so start with one clove and test the soup as it cooks to see if you would prefer a more penetrating garlic flavor.

In a 6-quart saucepan:

Simmer: 3 Ibs. LAMB BONES in

2 quarts WATER
2 tsp. SALT for one hour.
Add: 1/2 Ib. WHOLE ONIONS, peeled

1/2 Ib. CARROTS, peeled and cut in chunks
1/2 Ib. CABBAGE, cut in small wedges
1/2 Ib. STRING BEANS, trimmed
3 cloves GARLIC, chopped finely
Simmer for 1 hour until vegetables are thoroughly cooked.

Remove lamb bones and put the mixture through a sieve or food mill.

Add: 4 Tbs. PEANUT BUTTER thinned with

1 LEMON (juice of)
1/2 cup COOKED RICE (optional).
Correct the seasoning with salt, pepper, etc.

MASCHI
Stuffed Tomato with Chopped Beef
Yield: 8 portions
Maschi is also made with cucumbers. The cucumbers are peeled, cut lengthwise, scooped out, filled and finished as below. You may also use eggplants. Peel small eggplants, remove the tops, scoop out interiors and proceed in the same manner. The cucumber dish is garnished with fresh cucumber slices and the eggplant with tomato and cucumber slices overlapping all around the edge.

In a 9-inch skillet:

Saute: 2 Ibs. CHOPPED BEEF

1 tsp. SALT
1/2 tsp. PEPPER
1 tsp. GARLIC POWDER (or 2 cloves mashed)
4 Tbs. CHOPPED FRESH DILL (or 1 tsp. dried dill) in
2 Tbs. SALAD OIL until meat browns.
Add 1 cup COOKED RICE and blend.

Cut a Slit in 8 large TOMATOES (very firm), halfway across the center.

Squeeze at the sides to open the slit.

Scoop out all the flesh from inside of tomatoes with a spoon.

Refill tomato with beef mixture and close the tomato.

Melt 2 Tbs. BUTTER and

2 Tbs. OIL in a large skillet.
Saute the tomatoes carefully in the fat, rolling them gently until they become dark red on all sides.

Remove the tomatoes with the oil and place in a casserole or heavy saucepan.

Prepare sauce as follows and pour over the tomatoes:

Combine: 2 6-oz. cans TOMATO PASTE thinned with

2 6 oz. cans WATER
1/2 tsp. SALT
1 tsp. CINNAMON
1 tsp. GARLIC POWDER.
Simmer the tomatoes gently over low flame for 10 to 15 minutes until sauce is cooked.

Remove carefully to a 15-inch round platter.

Surround with raw TOMATOES cut in thick slices.

Top each slice with GREEN OLIVES

If there is more Maschi filling left over after filling the tomatoes place it in a suitable pan and bake it alongside the tomatoes.


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SALATA MA JIBNA
Salad with Parmesan Cheese
Yield: 8 small salads
In a 2-quart salad bowl:

Combine: 1 cup ONIONS, cut in slivers or thin slices

1 cup CABBAGE, cut in slivers or thin slices
1/2 cup CARROTS, cut in very thin rounds (slices)
1 cup TOMATOES, cut in 1/2 inch dice.
Toss: with 1/4 cup OLIVE OIL

1/4 cup LEMON JUICE
2 Tbs. VINEGAR (white)
1 tsp. SALT
1/4 tsp. COARSE BLACK PEPPER.
Sprinkle: 1 clove GARLIC (mashed)

1/4 cup GRATED CHEESE (Oriental or Parmesan) over salad.
Serve in small individual salad dishes.

SHATA
Hot Spice Accompaniment
Yield: 8 portions
In a 1 quart salad bowl:

Combine: 1 cup LEMON JUICE

3 cloves GARLIC, mashed.
Blend in: 3 Tbs. CRUSHED RED PEPPER

1 tsp. BLACK PEPPER
1 tsp. SALT
Place in small ramekin dishes and serve with entrees.


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CREME CARAMELA
Sudanese Caramel Custard
Yield: 1-quart mold
In a 2-quart bowl:

Beat: 8 EGGS with

1 quart MILK and
1/2 cup SUGAR until mixture is frothy.
Add: 1 oz. BUTTER, melted and

1 Tbs. VANILLA (or banana extract if available).
In a 1 1/2-quart (6-cup) star-shaped aluminum cake pan:

Melt 1/2 cup SUGAR and burn to caramel stage.

Rotate the pan to spread caramel all around the sides.

Beat the egg mixture again.

Pour it quickly into the cake pan.

Cover the pan with aluminum foil which has been well buttered on the under side.

Place the pan in a larger pan half filled with water (as you would do a custard).

Bake at 350' for 30 minutes.

Remove cover and test with a silver knife (when it comes out clean, custard is done).

Chill until thoroughly cold.

Turn the CARAMELA out onto a 10 to 12-inch platter.

Garnish with MARASCHINO or CANDIED CHERRIES on top and sides.


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CINNAMON TEA
Prepare English tea according to package directions (use loose tea). Tea should be infused until it is a bright orange color. Upon serving, place 1/2-inch pieces of stick cinnamon in small tea cups and pour hot tea over the cinnamon. Serve with lump sugar.


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FISH PYRAMID WITH GREEN SAUCE
Yield: 8 portions
When a Fish Pyramid with Green Sauce was served to us we thought the dish was such a great idea, we decided to suggest it as an additional dish you may want to serve at your Sudanese dinner. It is very easy to make. It can be served as a salad in place of the Salata.

Combine: 2 Ibs. COOKED FISH, boned and flaked (use haddock, halibut or any white fish)

1 cup CORE of the CABBAGE, sliced very thin.
2 TOMATOES, cut in small cubes.
1/2 tsp. BLACK PEPPER
1 tsp. SALT
2 Tbs. LEMON JUICE
1/4 cup MAYONNAISE or enough to just hold mixture together.
Shape into a pyramid on a 12 inch plate (with hands moistened with water).

Combine: 1/2 cup MAYONNAISE

1/4 cup LEMON JUICE
1/2 tsp. SALT
1/4 tsp. BLACK PEPPER
1/2 cup FRESH CHOPPED DILL or 1 Tbs. dried dill. (If dried dill is used add 1/4 cup chopped parsley to give the sauce its characteristic green color.)
1/4 cup PICKLE RELISH.
Pour the Green Sauce over the pyramid.

Garnish around edge of plate with: 2 HARD BOILED EGGS sliced and

2 TOMATOES cut in slices, alternately overlapping each other around the plate
1/4 cup BLACK OLIVES uniformly placed around the edge of the plate with
4 or 5 PARSLEY SPRIGS.

Hope they help you out....

Answer 2

Hi, what a nice idea. There are many great dishes from Sudan.
Here is a really good Sudanese food site:
http://marktanner.com/sudan-recipes/
If I can recommend one dish, I think you will find it easy to make
Gorraasa be Dama http://marktanner.com/sudan-recipes/dama.htm
it would make a nice dinner. Have a good meal !

Answer 3

Best anyone can ever do is a custom salad its has spinach, butterlettues, avocados, tomatoes, olives,onion brown type,corn peas cooked type, tuna,or cooked chicken ,carrot shavings,graded cheese hard boiled eggs, salt pepper and your favorite dressing's bobs big boy, ranch or just whet ever you like no carbs and healthy for you if over weight you will lose it if not you will stay fit as a fiddle and you will just feel better, it will be fast healthy and anyone in the right mind will not refuse

Answer 4

Fool Medames
It's made with fava beans, diced tomatoes & onions, lemon juice, olive oil.
There are some variations on this recipe depending on your individual taste

(Egyptian Fava Beans)
Fool Medames (or Fool Mudammas, Ful Medames, Ful Mudammas, Fuul Medammis, etc., often just called Fool, Ful or Fuul) is an Egyptian bean stew: the basic recipe is fool (ful, fuul, i.e., fava) beans, cooked until tender, mashed then mixed with olive oil and seasonings, typically lemon juice and cumin. The mashed beans are usually served garnished with egg accompanied by pita bread. Fool is often eaten for breakfast, and is sold by street vendors: Egyptian fast food.

Judging by some insensitive comments I can see there are some people who are not very educated or open minded about other cultures.

"Duh" is the product of FEAR"

P.S. Don't let the media "fool" you about Sudan.
(Wag The Dog)movieweb.com/movie/wagthedog

Answer 5

Sudan, as with many cutlures of the middle east, have long been known for their undigestable and foul tasting cuisine. It's likely that your husband fled that area for just that reason. My suggestion is that your whip up some beans and franks and some rootbeer to wash it down.

OR....

KFC ™ is having a special this month on a 14 Pc.Family meal and that includes your choice of dessert.

Hope I was helpfull
Sincerely.
LBTS.

Answer 6

Kissra bread is famous and a standard dish; it is created from durra or corn. Aseeda is porridge created from wheat or corn and a different dish is gurassa, a thick bread created from corn flour that's similar to kissra. The different dishes are rice, beans, and milk.

Answer 7

Boiled dog and sun dried sticks is a delicacy in the Sudan, I have heard..
Here, Fido

Answer 8

These are as close as I could find


Doro Wat Chicken (Ethiopian)

Recipe By : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith
Serving Size : 1 Preparation Time :0:00
Categories : Reg 4 Sheryl D

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Lbs Frying Chicken Cut Into 8 Pieces
Juice Of One Lime
5 Cups Thinly Sliced Red Onions
1/2 Cup Spiced Butter -- * See Note
1/2 Cup Berbere Sauce -- * See Note
1/2 Cup Dry Red Wine
2 Cloves Garlic -- Crushed
2 Tsp Cayenne
1/2 Tsp Grated Fresh Ginger
1/2 Cup Water
Salt To Taste
4 Hard Boiled Eggs -- Peeled
1/2 Tsp freshly ground

This was my first taste of Ethiopian food - loved this so much that it
has led me to try other Ethiopian recipes

Marinate the chicken pieces in the lime juice for hour. In a heavy
saucepan saute the onions in 2 tbsp of the spiced butter. Cover the pot
and cook the onions over low heat until they are very tender but not
browned.
Add the remaining butter to the pot along with the Berbere sauce, wine,
garlic, cayenne and ginger. Add 1/2 cup of water and mix well. Bring to
a simmer and add the chicken pieces. Cook, covered, for 30-40 minutes or
until the chicken is tender, adding more water as necessary to keep the
sauce from drying out. When the chicken is tender, add salt to taste.
Add the eggs and heat through. Top with the black pepper prior to
serving.

*note - recipes for the spiced butter and Berbere sauce are included in
this group of recipes


Title: Yetakelt W'et (Spicy Mixed Vegetable Stew)
Categories: Vegetarian, Vegetables
Yield: 6 servings

1 c Onions, finely chopped
2 Garlic cloves, pressed
1 tb Berbere (dry)
1 tb Sweet Hungarian paprika
1/4 c Niter Kebbeh
1 c Green beans, cut in thirds
1 c Carrots, chopped
1 c Potatoes, cubed
1 c Tomatoes, chopped
1/4 c Tomato paste
2 c Vegetable stock
Salt and pepper to taste
1/4 c Chopped fresh parsley(OPT)

Saute the onions, garlic, berbere, and paprika in the niter kebbeh
for 2 minutes. Add the beans, carrots, and potatoes and continue to
saute for about 10 minutes, stirring occasionally to prevent burning.
Add the chopped tomatoes, tomato paste, and vegetable stock. Bring
to a boil and then simmer for 15 minutes, or until all of the
vegetables are tender. [personal comment: we simmered more like 40
minutes, until it eventually thickened.]

Add salt and pepper to taste. Mix in the parsley (optional).


Title: Rose's Egyptian Rice
Categories: Grains, Misc
Yield: 4 servings

1 lb ground chuck
1 ea small onion, chopped
2 cn beef consomme
2 tb to 3 soy sauce
1 ts Worcestershire sauce
1 ea jar sliced mushrooms, drained
1 c raw rice
1 x salt and pepper to taste

Brown hamburger & onion. Add remaining ingredients. Cover and simmer
until rice is done. To serve, put on top a dollop of sour cream
and sprinkle with toasted slivered almonds.

Answer 9

Any food in Sudan is good, because they don't eat very often.

Answer 10

not sure about sudan try some recipes here

Answer 11

try this site there are lots of Sudan recipes here
http://marktanner.com/sudan-recipes/