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.