eastern-africa
Explore 90 foods connected to South Sudan, from everyday staples to rare local specialties.
Start with South Sudanese Umfitit →
The local shortlist
11 editor-selected foods for understanding the place through what people eat.
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The full directory
90 foods in this view. Filter by category, type, rarity, or search every recorded name.
South Sudan
Umfitit
South Sudanese dish of mixed offal and meat; liver, kidney, heart, and intestines cleaned and cooked with onions, tomatoes, and spices; a delicacy for offal lovers; influenced by Sudanese cuisine; served with kisra or bread; a specialty dish.
South Sudan
Salaat Sabadi
South Sudanese salad of vegetables and fresh herbs tossed with a spicy vinegar-based marinade; originally from Egypt but enjoyed in urban areas of South Sudan; easily found and sold alongside falafel; employs ingredients common in urban households; a refreshing side.
Sudan
Asida
Sorghum or wheat flour stirred into boiling water into a smooth white mound, served with a stew poured into a hollow pressed in the top.
Sudan
Krem karamil
A set egg-and-milk custard over dark caramel, sold in small tubs from refrigerated cabinets everywhere in Khartoum.
Sudan
Hilu mudaffar
Plaited strands of sweet dough deep fried and dipped in syrup, sold in coils at Ramadan.
Egypt
Kamounia
Liver and lung cooked down with a great deal of cumin, garlic and chilli into a dark, dry stew.
Sudan
Sandwich ta'miya
Split bread packed with fried chickpea patties, salad, tahina and a spoon of shatta chilli, wrapped in paper at a street kiosk.
Sudan
Tamiya
Ground chickpeas with coriander, garlic and cumin shaped into small patties and fried, served in bread with salad and tahini.
Algeria
Zalabia
Loose yeasted batter dropped into hot oil in irregular blobs, drained and rolled in sugar or soaked in syrup.
Kenya
Kenya's daily green: sautéed collard greens with onions and tomatoes, the most common ugali companion
South Sudan
Salty soup from the Yei tribe of South Sudan; made with onions, tomatoes, and okra, boiled together and lightly seasoned; the key is the kombo (peanut) base; a regional specialty; served with kisra or asida.
Sudan
Gongolez
The chalky white pulp of the baobab fruit soaked in water and sweetened into a tart, cloudy drink.
South Sudan
Marara
South Sudanese tripe dish; cow stomach lining cleaned and slow-cooked with onions, tomatoes, and chili; a delicacy often eaten at celebrations; chewy, spicy, and rich; found at specialty restaurants and butcher shops.
Malawi
Posho
Kenya's staple food: dense maize flour porridge cooked in boiling water, served with meats, vegetables, or stews
Sudan
Sheep's offal chopped small and mixed with lemon, onion and chilli, sometimes with bread torn through it.
Sudan
Dried okra ground to powder and stirred into broth so it thickens into a stretching, slippery sauce for asida.
South Sudan
Thick millet porridge mixed with milk, served sweet or savory; a staple of South Sudanese breakfast; often eaten during communal gatherings; the porridge that means home for many South Sudanese; simple, filling, and nourishing.
South Sudan
A South Sudanese grain dish cooked into a firm, shareable accompaniment for stews.