Muffins recipes

National dish of Sudan

flag of Sudan

  • Independence: 9. 1. 2005
  • Capital: Khartoum
  • Official language: Arabic, English
  • Population: 30 894 000
  • Area: 1 886 068 km2
  • International code: SD
  • Currency: Sudanese pound (SDG)
map of Sudan

Shahan ful

Ingredients:

  • 2 cups small Egyptian fava beans (ful medames), soaked overnight (and left unpeeled)
  • Salt
  • 1/3 cup chopped flat-leaf parsley
  • Extra-virgin olive oil
  • 3 lemons, quartered
  • Salt and pepper
  • 4–6 cloves garlic, crushed
  • Chili-pepper flakes
  • Cumin
Shahan ful is national food (dish) of Sudan

Instructions:

As the cooking time varies depending on the quality and age of the beans, it is good to cook them in advance and to reheat them when you are ready to serve. Cook the drained beans in a fresh portion of unsalted water in a large saucepan with the lid on until tender, adding water to keep them covered, and salt when the beans have softened. They take 2–2 1/2 hours of gentle simmering. When the beans are soft, let the liquid reduce. It is usual to take out a ladle or two of the beans and to mash them with some of the cooking liquid, then stir this back into the beans. This is to thicken the sauce. Serve the beans in soup bowls sprinkled with chopped parsley and accompanied by Arab bread. Pass round the dressing ingredients for everyone to help themselves: a bottle of extra-virgin olive oil, the quartered lemons, salt and pepper, a little saucer with the crushed garlic, one with chili-pepper flakes, and one with ground cumin. The beans are eaten gently crushed with the fork, so that they absorb the dressing.

Info:

Shahan ful, simplified to ful, is a dish common in Eritrea, Ethiopia, Sudan and the region, and is generally served for breakfast. Believed to be an import from Sudan, it is made by slowly cooking fava beans in water. Once the beans have softened they are crushed into a coarse paste. It is often served with chopped green onions, tomatoes, hot green peppers, as well as yogurt, feta cheese, olive oil, tesmi, lemon juice, berbere, and cumin. It is typically eaten without the aid of utensils accompanied with a bread roll. It is popular during the Ramadan season and during the various Lents.

The Northern Sudan tends to have a very simple cuisine. In here, when it was a food crisis back in older times and wheat flour was the basic ingredients, people invented a dish called gourrassa, made of Wheat and in a circular shape. In the East of the country, the moukhbaza is the most consumed dish, made of banana paste. In this part of Sudan, the Ethiopian influences are very much felt in the local culinary culture. In the West, there are many tribal groups with different cooking styles, but all foods remain simple. Dairy products and milk are the staple aliments, as cows and sheep are met everywhere in the West. The porridge is locally called aseeda dukhun, which is served with a dry meat stew, called sharmout abiyad. Stews are also made with vegetable roots, like the mix kawal stew. In the South of Sudan, there are many rivers and swamps, so this region has a unique flora and fauna. Among the most common meals, there are the fish dishes, which are consumed with rice or porridge. In the South, the aseeda is made with sorghum, bafra (plant similar to potatoes), mouloukhiya and Peanut butter. In the centre of the country, there is the fassikh, made of fish with onions and tomato sauce. In this region, the Egyptian influences are very obvious.

 
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