East African Chapati – Chapos Recipe

August 10, 2017 By Noela Mogga Leave a Comment

East African Chapati – Chapos Recipe

Chapati or chapos as Kenyans call it, is a flat unleavened bread made from flour that is cooked on a flat griddle until slightly browned. Chapatis originally came from India. The number of Indians in East Africa increased during British Colonial rule. Some eventually settled and introduced foods such as curry and chapati. East Africans have adopted and perfected cooking chapati. As a child growing up in South Sudan, eating Chapati was a treat during the few occasions that my mother made them. …

Fenugreek porridge – medeeda hilba

July 23, 2017 By Noela Mogga Leave a Comment

Pictured above are bowls of Fenugreek Porridge called medida hilba

Fenugreek Porridge – medeeda hilba

Fenugreek porridge – medeeda hilba

Fenugreek porridge, called medeeda hilba in Arabic, is a thick porridge the consistency of custard made using fenugreek seeds. It consists of fenugreek seeds fried in oil, then boiled in water, milk, sugar and athrun- a type of rock salt. Fenugreek seeds has many medicinal properties. Our ancestors learned that it can calm a troubled stomach, and soothe aches and pains. Most importantly, our grandmothers and aunties would make this special porridge for “kerijo”, a term for lactating mother of a newborn, to stimulate milk production.

…

Basico – Sesame, Greens and Smoked Meat recipe

June 9, 2017 By Noela Mogga Leave a Comment

Basico – Sesame, Greens and Smoked Meat recipe

Basico – sesame, greens and smoked meat recipe is a South Sudanese traditional meal of ground sesame seeds, leafy green vegetables and smoked meat or fish. This is a specialty of the Kuku tribe of KajoKeji village in South Sudan. It is said to properly welcome your Kuku in-laws, cook a meal of Basico and Asida, and you will win their favor. The equivalent meal in West Africa is called egusi soup, in which, instead of sesame seeds, they use ground melon seeds. This commonality of cooking practice points to a common ancestry, as the Equatorian people of South Sudan, of which Kuku tribe is a part of, trace lineage to Bantu people. All the Bantu people share this method of cooking ground seeds(melon, gourd, pumpkin) with green vegetables and meat or fish.

…

Refreshing Tamarind Juice Recipe

April 27, 2017 By Noela Mogga Leave a Comment

Refreshing and invigorating sweet and sour tamarind juice.

Refreshing Tamarind Juice Recipe

Tamarind juice is a refreshing and invigorating sweet and sour juice made from the fruits of the tamarind tree. The name tamarind comes from Arabic word “Tomur Hindi” which means Indian dates. The tamarind fruit is fleshy and sweet similar to dates, but sour and more acidic than dates. The tamarind tree is native to tropical Africa where it grows wild in the Sudan, South Sudan, Cameroon, Nigeria and Tanzania. Arab traders introduced it to Asia, and now India is the mass cultivator and exporter of tamarinds. Source: Wikipedia Tamarind page. Sudanese and South Sudanese make tamarind juice, whereas Indians apply tamarind to jams, chutneys, and to flavor plenty of curry dishes….

Pan Fried Meat, Shaiyah

March 27, 2017 By Noela Mogga Leave a Comment

Pictured above is roasted lamb, called Shaiyah. Recipe from Taste of South Sudan, Sudanese food, South Sudanese food

Pan fried lamb, Shaiyah. Succulent cubes of lamb boiled with garlic, onions and herbs, then pan fried with spices.

Pan Fried Meat, Shaiyah

This is a delicious dish of pan fried meat called Shaiyah. I chose to use lamb for this recipe. In fact, Shaiyah can be made with beef, lamb or goat meat. Shaiyah is a special occasion food, cooked when the family has slaughtered an animal for a celebration. Part of the meat is reserved to make Shaiyah, and this meat includes bony pieces and fatty pieces, the more to add aroma and flavor. The meat is boiled with little water in a covered pan with onions, garlic and herbs. After it has cooked half-way, a small amount of oil is added, and the meat is fried in the pan with frequent stirring to get caramelization, that is, even browning of all sides. This cooking method renders succulent tender pieces of mouth watering pan fried meat….

Sautéed Chickpeas Recipe

February 28, 2017 By Noela Mogga Leave a Comment

Pictured above is sauteed chickpeas, South Sudan food, Sudanese food, Mediterranean recipe.

Sautéed chickpeas, in olive oil with onions, garlic and spices.

Sautéed Chickpeas Recipe

Taste of South Sudan is excited to share a recipe for fragrant spicy sautéed chickpeas. Chickpeas are an excellent source of protein. For this sautéed chickpeas recipe, we start out with dried chickpeas or garbanzo beans, soak in water overnight, cook until tender, and then saute in olive oil with onions, garlic and spices. We will add cumin, coriander, fennel, black pepper, turmeric and salt.

…

Kisra, Sudanese flatbread recipe

February 13, 2017 By Noela Mogga Leave a Comment

How to make kisra. Taste of South Sudan. South Sudanese food, Sudanese food,

Kisra, freshly made.

Kisra, Sudanese flatbread recipe

Taste of a South Sudan presents an easy step by step instructions on how to make kisra. Kisra is the staple food of Sudan, and the second staple food of South Sudan, after Asida. It is a thin leavened bread made from fermented sorghum flour and small amounts of wheat flour. To make kisra, Sudanese flatbread recipe, a thin layer of fermented kisra mix called Ajin is spread over a heated greased flat pan. After cooking for a minute or two, flip the kisra over and spread it on a plate, layer after layer, as seen in the photo above. For a video demonstration, visit “How to make kisra” by Taste of South Sudan on youtube. Sudanese and South Sudanese eat kisra as starch for lunch and dinner. The sourness and sponginess of this flatbread goes well with molokhia stew, bamia stew and lamb stew with carrots and potatoes. …

African Kidney Beans recipe

January 28, 2017 By Noela Mogga Leave a Comment

African kidney beans stew

African kidney beans recipe

Taste of South Sudan presents grandma’s recipe for making beans the South Sudanese way. Red beans are popular across the spectrum of folks in South Sudan, whether they are young, old, rich or poor. When I was a child, red beans and rice was a luxury meal. Nothing quells a hungry stomach more. It is a cheap economical way to obtain nutrients. Red beans and rice are a complete meal; the amino acids in the rice complement the missing amino acids in the beans making a complete source of essential proteins. I will be using light speckled kidney beans to make this African kidney beans recipe. Clean the kidney beans, soak in water for 2 hours, then cook for 2.5 hours. Make a stew of onions and tomatoes with spices, add to beans, and complete cooking for a hearty meal. To watch a video demonstration of how to cook this meal, follow this link: African Kidney Beans Recipe on Taste of South Sudan’s cooking channel….

Mahshi, stuffed zucchini and bell peppers

January 12, 2017 By Noela Mogga 1 Comment

Mahshi, roasted stuffed zucchini and bell peppers, in a bed of tomato sauce.

Mahshi, stuffed zucchini and bell peppers

Mahshi is stuffed roasted zucchini and bell peppers, in a bed of tomato sauce. The stuffing is spiced minced meat mixed with rice. This is a special occasion food cooked in South Sudan, North Africa and Mediterranean countries….

Kahk Egyptian Cookies Recipe

January 6, 2017 By Noela Mogga 2 Comments

Kahk Egyptian Cookies Recipe

Kahk is a middle eastern dessert that originated in Egypt as far back as the time of the Pharoahs. There are tombs engraved with depictions of women making Kahk. They are baked in a round shape to mimick the shape of the sun. Women bake Kahk as snacks for guests, to celebrate feasts, and to offer the gods, in the olden days. Baking kahk is a tradition that has been passed down generations and adopted throughout the surrounding countries including the Sudan and South Sudan. Traditionally, Kahk is made of semolina flour, stuffed with ground dates, ground pistachios or walnuts. Every Kahk is molded into a circular shape with geometric designs.

…

Ghorayebah Cookies

Ghorayebah Cookies We begin our series of Christmas Cookies with a recipe for Ghorayebah cookies. As a child growing up in Sudan, Christmas meant a festive season to visit families, to enjoy delicious meats and chicken dishes, and most importantly to indulge in home made Christmas cookies. Each family made their own batch. The…

Henna hair conditioner

Henna hair conditioner Henna is crushed or milled powder from leaves of the plant Lawsonia inermis, which is mixed into a paste and applied to stain skin, hair and nails. It is an ancient art form and beauty treatment. It has been used in Ancient Egypt, and for centuries in Northern Africa, the Arabian peninsula, and…

Ras Koruf soup, lamb head soup

Ras Koruf Soup, lamb head soup This is a delicious light soup made by boiling a seared lamb head in water. We call the lamb’s head soup “Ras Koruf” soup in Arabic. South Sudan, similar to many African countries, does not leave any part of a domestic food animal to waste. The skin is sheared…

South Sudanese Dinner Party

South Sudanese Dinner Party I had a wonderful opportunity to cook for my family and our guests this past weekend. Some friends visited from out of town bringing our party to 6 adults and 7 children. It was all the motivation I needed to whip up some South Sudanese traditional meals as you can…

Taste of South Sudan