3 dishes people actually cook in South Sudan: what they are, how long they take, and what you need to buy.
What can you cook from South Sudan? 3 traditional South Sudan dishes, from Molokhia (100 min, the quickest) to Kisra (1100 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
South Sudan on the map. Drag to spin the planet.
In South Sudan and Sudan, asida is a firm sorghum porridge, often fermented overnight, turned out of a bowl and eaten savoury with a mullah stew rather than with sugar.
Kisra is a paper-thin sheet of sour, fermented sorghum batter, swept across a hot griddle and cooked on one side only, then folded to scoop up stews.
Jute mallow leaves chopped fine and whisked into a lamb broth until the stew turns slippery and green, finished with crushed garlic and dill.
Copper documents three dishes from South Sudan: Asida, Kisra and Molokhia. Plain yogurt and sorghum flour each appear in more than one recipe. All three are stewed. Not one needs an oven — they cook entirely on the hob. Between them they use 14 different ingredients.
The three recipes need 14 ingredients between them, of which 2 are shared by more than one dish. Plain yogurt and sorghum flour the hardest to find: of the 586 dishes in Copper's atlas, 11 use plain yogurt and 6 use sorghum flour. Every ingredient list on this page is complete, with quantities, and free to read.
Molokhia is the quickest at 100 minutes. Kisra is the longest at 1100 minutes, most of it unattended. The median is 760 minutes — a weekend dish rather than a weeknight one.
Molokhia is rated easy — start there. The full method is on its recipe page, step by step, free to read.
South Sudan is part of East African.
Countries close to South Sudan on the globe — and close on the plate.
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