Food Specialty

Of course, the cuisine is one of the most attractive things about South Sudan you should know. Food in South Sudan is typically simple, centered on pounded millet, which provides the majority of the country's daily energy needs. Cassava fritters and bread are also available in urban areas. Perhaps the most important component is the peanut, which serves as a basis and thickener in many cuisines. Meat, notably goat, beef, and chicken, is taken on a regular basis, albeit in little amounts as part of a sauce that coats and flavors the pounded millet. In addition, Ethiopian cuisine is widely available.

Recommendation:

Kisra: Flatbread made from sorghum flour.
Wala-wala: Thick, starchy and plain tasting balls of millet flour that typically make up a meal’s carbohydrate quota.
Combo: Stewed spinach, peanut butter and tomato sometimes served with meat.
Tamia: Balls of deep-fried ground chickpeas, in other words, falafel.
Goat stew: Mildly-flavoured concoction of chunks of goat meat, onion and a touch of chilli.
Salaat zabadi: Vegetables including carrot, cucumber and tomato in locally-produced yoghurt.
Perch: Smoked or deep-fried pieces of fish served with a chilli relish.
Baseema: Cake made with yoghurt, sesame oil and sugar.
Miris: Stew containing sheep’s fat, onion and dried okra.