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South Sudan Cuisine is heavily influenced by East African and Arab cuisine. At the basic level meals are meat or fish stews with a vegetarian side dish eaten with Asida, a thick porridge made from sorghum or millet. Unique to South Sudan cuisine is the use of peanut butter to thicken sauces. South Sudanese cuisine is generally complex and labor and time consuming. Women spend the better part of the day cooking the day's meals. Sweet hot tea is consumed at any time of the day, for breakfast, after a meal in the afternoon, offered to guests and at every occasion.

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Kofta, meatballs in tomato sauce

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Ras Koruf soup, lamb head soup

South Sudanese Dinner Party

Spinach with peanut butter

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Lamb stew, potatoes and carrots

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