Sudanese
cuisine is varied by region, and greatly affected by the cross-cultural
influences upon Sudan throughout history. In addition to the influences of the
indigenous African peoples, the cuisine was influenced by Arab traders and
settlers during the Ottoman Empire, who introduced spices such as red pepper
and garlic, as well as Levantine dishes and Egyptian, Yemeni, Indian and
Ethiopian Cuisines in the Eastern part.
A
wide variety of stews exist in Sudan, often paired with a staple bread or
porridge. Further south, fish dishes become popular.Sudanese
food in the north is simpler, whereas foods
further south reflect the influence
of surrounding areas,
such as the Yemeni influenced mokhbaza (banana paste)
of
eastern Sudan.
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