Sudanese had little access to seafood, and this is still evident in their cuisine. Lahm (لحم) is the term for “meat” in Arabic, and it is very important ingredient as they have been nomads. Because of Islamic population, the food predominantly halal.
As the country has a huge waterways of Niles, fleshwater fish plays a part of the diet of Sudanese, in particular around the coastal areas. Bolti, an Arabic word for Tilapias, is frequently served as fried dish and accompanied by flad bread called Eish.
Foul فول (sometimes spelt ful) is the Arabic word for fava beans or broad beans and Sudanese culinary essentials. Sudanese love their Foul so much! No matter where you are in the country, you’ll find come across someone boiling beans in metal pot. It is usually served with flavourful peanut oil and decorated with grained white cheese and chopped tomatoes.
Sudanese cooking is extremely both simple and tasty. When those whose taste runs to offal, Kammonia كموني may be the best choice. It is a kind of local stew made from the stomach (sometimes with liver) of sheep, tomato, onions, and some spices. Often served with Eish (Pita-like flat bread) or Kisra (Crepe or Injera-like flat bread). It’s my great favor, so that it was my everyday meal when I was in Sudan.