Grilled Meats
South Sudanese Shaiyah
Shaiyah
Juba, South Sudan
South Sudanese grilled goat meat skewers; goat meat cut into chunks, marinated with salt and chili, and grilled over charcoal; a TasteAtlas-listed must-try; sold at roadside stalls and restaurants; the street food of choice in Juba; smoky and tender.
Original eatfuls sticker artwork
What it is
A closer look at South Sudanese Shaiyah.
South Sudanese grilled goat meat skewers; goat meat cut into chunks, marinated with salt and chili, and grilled over charcoal; a TasteAtlas-listed must-try; sold at roadside stalls and restaurants; the street food of choice in Juba; smoky and tender.
What to look for
Know it when you find it.
Charred goat chunks on skewers; smoky aroma from charcoal; tender inside, crisp edges; dusted with chili; sold at roadside grills; the taste of Juba evenings.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to South Sudanese Shaiyah.
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
Keep exploring
If this caught your eye…
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A long, hand-minced lamb skewer blended with red pepper flakes and salt, grilled over charcoal until charred on the outside and juicy within. Named after the city of Adana in southern Turkey, it is one of the most iconic kebabs in Turkish cuisine and is traditionally served with grilled tomatoes, peppers, onion salad, and lavash flatbread.
The Gambia
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North Macedonia
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A flat minced-meat patty stuffed with smoked ham, cheese and hot peppers, grilled until the filling runs.
Lima, Bolivia
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Grilled skewers of marinated beef heart, a street food with pre-Columbian roots adapted during colonial times.
Angola
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Chicken split and grilled over coals under a fierce marinade of piri-piri, garlic, lemon and palm oil.
Italy
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Abruzzese skewered lamb or mutton.
Buenos Aires, Argentina
Asado
Argentina's national barbecue: a social ritual of grilling beef ribs, sausages, offal, and other cuts over wood or charcoal. The asador seasons only with salt and serves with chimichurri and salsa criolla.