Recettes Sudan

Miris (Sudanese Stew with Lamb Fat)

Miris is a Sudanese stew of cassava and okra cooked in lamb fat with onion. It is served with asida, the stiff Sudanese porridge, or with kisra flatbread. The lamb fat is the point, and it is worth understanding rather than substituting away. Only two teaspoons go into the pot, but rendered sheep's fat carries a distinct, slightly gamey savouriness that no oil reproduces, and using it as a cooking medium rather than as a meat is characteristic of a cuisine where nothing from an animal is wasted. The source offers pork fatback, beef fat or olive oil as alternatives and is honest that they change the dish. Sudanese meals are built around a communal central dish with stews and sauces alongside, eaten with the right hand using flatbread or a stiff porridge, asida or kisra. Miris belongs to that format rather than being served as a plated course. Two notes about the recipe as written. The source's prose describes onions, dried okra and sheep's fat, while its ingredient list specifies cassava, and both have been kept since the combination is plausible. And cassava must be cooked thoroughly, the raw root contains compounds that release cyanide, and the ten minutes the method allows assumes it is already properly processed.

35 minEasySudan

Recette de Nympha · Africook

Jebena (Sudanese Spiced Coffee)

Green coffee beans roasted, ground with spices and brewed in a clay pot, then poured through a filter of palm fibre. It is Sudanese, and it is a preparation rather than simply a drink. **This page had no recipe card in the source.** The ingredients and method below are reconstructed from its article, and that is flagged. The context is worth stating. Coffee is East African in origin, Ethiopia is where *Coffea arabica* comes from, and Sudan and Kenya are among the places where it was first used. That makes Sudanese coffee culture not an import but part of the plant's home ground, and the source is right to be proud of it. What distinguishes jebena is that the whole process happens at the point of serving. Beans are roasted fresh in a pan, ground by hand, traditionally in a mortar, with ginger, cardamom and sometimes cloves or cinnamon, and brewed in the clay jebena pot the drink is named after. It is then poured through a filter of palm fibre stuffed in the spout. The source contradicts itself in a single sentence, saying the coffee is brewed very sweet and then that it is served black with no sugar. Both practices exist; the sentence as written cannot be true.

30 minMediumSudan

Recette de Nympha · Africook

Baseema

Baseema is a Sudanese semolina-style coconut cake soaked in sugar syrup, and the name means scrumptious in Sudanese Arabic. It is one of the country's best regarded sweets, made for guests and for occasions, and it belongs to the wider family of syrup-soaked cakes found across North Africa and the Middle East. Desiccated coconut is what distinguishes it. Egyptian basbousa and Levantine namoura are close relatives built on the same principle of a dense cake flooded with syrup while hot, but baseema leans on coconut and yoghurt for its flavour and its texture, giving something moister and less grainy than a straight semolina cake. Vanilla and cinnamon carry it, alongside rose water in some households. The syrup is the whole technique and the timing is unforgiving. It is prepared first and left to cool while the cake bakes, then poured over the moment the cake leaves the oven, so that hot cake meets cool syrup and drinks it in rather than sitting in a pool. Getting that the wrong way round, or letting the cake cool first, is how baseema fails. Everything else about it is straightforward, which is much of why Sudanese cooks make it often.

★★★★★Les mieux notées

1 hrEasySudan

Recette de Nympha · Africook

Kisra

Kisra, also spelled kissra, is the fermented flatbread of Sudan, South Sudan and Chad, made from sorghum flour left to ferment overnight and spread paper thin on a hot griddle. It is a staple rather than an accompaniment, and in Sudan its production has become a home based industry supplying households that no longer make it themselves. It comes in two forms. Kisra rhaheefa is the thin baked sheet, closely comparable to Ethiopian injera in appearance and in the lactic fermentation that produces it, though made from sorghum rather than teff. Kisra aseeda, also called aceda, is the same base cooked into a thick porridge instead. The two are eaten in different contexts and both are called kisra. The fermentation is what determines quality, and Sudanese cooks judge it by several variables at once: the sorghum genotype, the age and strength of the starter, the temperature and the time. Lactic acid bacteria and yeast do the work, producing the acids and alcohols that give kisra its sour flavour and its aroma. A weak or young starter gives a bland bread, which is why starters are kept going and shared between households.

★★★★★Les mieux notées

45 minMediumSudan

Recette de Nympha · Africook