Sudanese Food

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Recipe for fish baked with rice (Taajin Samak)

This is a tasty recipe that uses the bones of fish such ‘ijil, bayaD, garmuuT and kabaroos.

1) First, wash some of the fish and its bones (spine and part of the head) thoroughly in running water.

Place them in a bowl and marinate with the following ingredients (per kilo): 1 clove of crushed garlic, 1/2 teaspoon of kammuun (cumin), a pinch of kasbara (coriander), juice from one 1 large leemuun (lime), a pinch or two of filfil (black pepper) and a sprinkling of salt.

2) While the fish is marinating you can prepare the sauce. Continue reading →

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Recipe for Tahina Sauce

This Tahina sauce is easy to make and is excellent with all types of fish.

To make a small bowl of Tahina
Put 8 tablespoons of Tahina in a bowl and add a teaspoon of crushed garlic, a sprinkle of salt, some ground cumin and a little water. Then add the juice of 3 large lemons. Stir the mix and serve.

I would recommend the following brands of Tahina: Saad, al Taeif and Musharaf

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The Nile’s Rich Harvest

Bulti (Tilapia) is not the only fish sold at the Murada’s fish market in Omdurman as any visitor will soon notice by wandering amongst the sellers’ baskets packed with fish and ice.
Here is a brief list of fish that I have noticed but it is far from being definitive. Go see for yourself!

The most common fish are:

bulti- tilapia – (see blog for a recipe)

bayaad – a common catfish that can be fried or backed in a earthen ware pot (Tajin)/or tray with rice and a sauce. Continue reading →

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recipe for bulti (tilapia)

Cooking bulti is really easy especially if you have already had the fish gutted etc. at the fish market at Murada in Omdurman.

After washing the fish thoroughly, add the following ingredients: 1 clove of crushed garlic (all per kilo of fish), 1/2 teaspoon of kammuun (cumin), a pinch of kasbara (coriander), juice from one 1 large leemuun (lime), a pinch of filfil (black pepper) and a sprinkling of salt.

Marinate it for about half an hour

Coat the fish in flour and cook in hot oil until the fish has turned brown.

Serve hot with tahinah (tahini), tomato salad, limes and ‘eesh baladi (round bread).

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Hibiscus karkadeh

There can be few better ways to revive oneself from the heat of the Sudanese day than to sit and drink a chilled cup of karkadeh!

Sudanese hibiscus flowers (karkadeh) are rich in iron and are said to lower blood pressure. In Sudan it is often regarded as a herbal tea that can help with sore throats and coughs. Karkadeh is harvested in Kordofan in the west of Sudan and is used to make a refreshing drink that can be served hot or cold. Not only does it have a delicious taste, it produces when soaked a deep red colour similar to pomegranates or cranberry juice. The best place to buy karkadeh flowers is in the souq where it is sold by the pound (raTul) for about 8-10 SDG. Although ground karkadeh is available in tea bags, it is much better to make it yourself with dried flowers.

Making a fresh jug of karkadeh is relatively simple. Continue reading →