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favorite food.

Finland

Sour Crispbread

Hapankorppu

Traditional fermented rye crispbread with tangy flavor and crunch, made from sourdough and wholegrain rye.

Southern Province, Sri Lanka

Sour Fish Curry

අඹුල් තියල්

Tuna cubes cooked dry with black pepper and goraka, a sour dried fruit, until the pieces are coated black and keep for days without refrigeration.

Sylhet Division, Bangladesh

Sour Fish Curry with Thoikor

টইকর টেঙা

Fish cooked in a thin, sour gravy with thoikor, a small bitter Sylheti citrus, and green chilli, with almost no oil.

Armenia

Sour Lavash

Թթու լավաշ

Fruit leather from sour plums or cornelian cherries, dried in sheets and torn into stews and soups as a souring agent.

Zambia

Sour Milk

Mabisi

Traditional Zambian sour milk; milk left to ferment naturally; tangy, thick, and refreshing; a traditional dairy product; served with nshima or taken as a drink; similar to amasi in southern Africa; a way to preserve milk without refrigeration; the fermented dairy of Zambia.

United States

Sour Orange Pie

A Florida pie made with sour oranges — tart, aromatic, and more complex than sweet oranges.

Georgia

Sour Plum

Ტყემალი

A small sour plum picked green in spring and red later, used for sauce, fruit leather and the spring lamb stew rather than eaten raw.

China

Sour Plum Drink

酸梅汤

Smoked dark plums simmered with hawthorn, osmanthus and liquorice root, sweetened and served ice cold in summer.

West Sumatra, Brunei

Sour Spicy Fish

Asam Pedas

Sour and spicy fish curry with tamarind, popular in Melaka and Johor, tangy tamarind balance with spicy kick and fresh fish, a regional Malaysian specialty

Slovenia

Sour Turnip

Kisla repa

Turnip shredded into long threads and fermented in barrels through the autumn, sour and crunchy — the Slovenian answer to sauerkraut.

Belarus

Soured Cabbage

Квашаная капуста

Cabbage shredded, salted and left to ferment in barrels with carrot, caraway and often cranberries, eaten as a salad and cooked into soups all winter.

Trinidad and Tobago

Souse

Pig's trotters or chicken feet boiled, then pickled cold in lime juice, cucumber, onion, pepper and shadon beni.

Falkland Islands

South Atlantic Kelper's Gin

Kelper’s Gin is a peppery spirit infused with hand-dived Falklands kelp.

United States

South Carolina Boiled Peanuts

Raw peanuts boiled for hours in heavily salted water until soft — a Southern roadside snack.

South Sudan

South Sudanese Bussaara

Bussaara

South Sudanese broad bean dip; beans cooked and mashed with oil, onions, and spices; similar to the Sudanese bussaara; eaten with bread or kisra; a protein-rich dish; a staple for breakfast or as a side; influenced by Sudanese cuisine.

Kenya

South Sudanese Chapati

Chapati

Flatbread influenced by Indian and East African traditions; wheat flour dough rolled thin and cooked on a griddle; eaten with stews, used to wrap ful, or eaten with tea; common in urban areas; a versatile bread that complements South Sudanese dishes.

South Sudan

South Sudanese Fresh Milk

Fresh Milk

Fresh milk central to the cattle-herding cultures of South Sudan; the Mundari and Dinka peoples center their lives around cattle; milk drunk fresh, soured, or mixed with blood; a symbol of wealth and status; the original South Sudanese beverage.

South Sudan

South Sudanese Goat Soup

Goat Soup

Slow-cooked goat meat soup with tomatoes, onions, and spices; goat is one of the most common meats in South Sudan; rich, meaty, and hearty; served with kisra or rice; a staple of celebrations and everyday meals.

South Sudan

South Sudanese Gurassa

Gurasa

Yeasted wheat pancake from South Sudan; thick, soft, and slightly sweet; eaten with honey or butter, or alongside stews; belongs to the family of wheat breads common in the region; a specialty of urban areas; sold at bakeries and made at home.

South Sudan

South Sudanese Kajaik

Kajaik

Fish stew native to South Sudan; freshwater fish, usually dried, cooked with vegetables in a tomato-based broth; sometimes coconut water added; shellfish added when available; flavored with spices and curry; a riverine community specialty.

South Sudan

South Sudanese Kawal

Kawal

South Sudanese fermented wild leaves; leaves of the kawal plant pounded and fermented in pits for weeks; used as a meat substitute and flavoring; a traditional preservation method; pungent and intensely savory; a protein source during lean times.

South Sudan

South Sudanese Kawari

Kawari

South Sudanese soup made from cow hooves; slow-cooked for hours until the cartilage dissolves into a gelatinous broth; flavored with onions, tomatoes, and spices; a rich, collagen-heavy soup; considered a delicacy; influenced by Sudanese cuisine.

Juba, South Sudan

South Sudanese Konyagi

Konyagi

Local moonshine gin made in small batches and sold quietly in towns across South Sudan; a potent, clear spirit; the informal drink of bars and social gatherings in Juba; cheaper than bottled beer; drunk neat or mixed with soda.

South Sudan

South Sudanese Mandazi

Mandazi

Fried sweet pastry topped with cinnamon sugar or honey; dough flavored with cinnamon and coconut milk; soft and fluffy inside, crispy outside; sold as street food; a popular snack across South Sudan; influenced by East African mandazi.

South Sudan

South Sudanese Millet Beer

Nyet

Home-brewed millet beer; fermented sorghum or millet in water; cloudy, sour, and low in alcohol; brewed by women for social gatherings and celebrations; drunk communally from a shared vessel; the traditional alcoholic drink of rural South Sudan.

South Sudan

South Sudanese Miris

Miris

South Sudanese dish of stewed meat with onions, tomatoes, and peanut paste; similar to the Sudanese miris; peanuts thicken the sauce; served with kisra or asida; a hearty, nutty stew; influenced by Sudanese cuisine but adapted to local ingredients.

South Sudan

South Sudanese Molokhia

Molokhia

South Sudanese stew of molokhia leaves (jews mallow) cooked in a meat-based soup; leaves minced or blended with a wooden ladle (lofrega); seasoned with garlic and fresh dill; classically eaten with kisra or injera; a dish with Arabic roots adapted to local ingredients.

Juba, South Sudan

South Sudanese Nile Perch

Nile Perch

Fresh Nile perch from the White Nile, grilled or fried whole; fishermen arrive at Gudele Market in Juba by dawn with perch still flopping; skin blistered and golden from the oil; served with lime wedges; a riverside staple.

South Sudan

South Sudanese Peanut Stew

Peanut Stew

South Sudanese stew thickened with peanut paste (dakwa); meat or vegetables simmered in a rich, nutty sauce; peanuts are a staple crop and appear in soups, stews, and sauces; served with kisra or rice; a hearty everyday dish.

Juba, South Sudan

South Sudanese Shaiyah

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.

South Sudan

South Sudanese Soured Milk

Soured Milk

Milk left to sour naturally in gourds or calabashes; tart and thick; a traditional way of preserving milk without refrigeration; drunk by cattle-herding tribes; the probiotic beverage of rural South Sudan; sometimes mixed with blood for extra nutrition.

South Sudan

South Sudanese Stew

Marqa

General South Sudanese term for a slow-cooked stew; usually goat or beef with tomatoes, onions, and spices; rich, meaty, and hearty; the everyday main dish; served with kisra, asida, or rice; the foundation of the South Sudanese meal.

South Sudan

South Sudanese Sweet Tea

Shai

Sweet black tea brewed strong with plenty of sugar; sometimes flavored with cardamom or ginger; the morning drink of South Sudan; sold at roadside stalls and cafes; government workers grab it at 6 AM from plastic tables that appear overnight.

South Sudan

South Sudanese Tamiya

Tamiya

South Sudanese falafel; the local take uses fava beans instead of chickpeas, creating a creamier interior; fried chickpea or fava bean balls sold by street vendors; cheap, hot, and perfect for a snack on the go; eaten in sandwiches with salad.

South Sudan

South Sudanese Tomato Salad

Tomato Salad

Simple salad of sliced tomatoes dressed with peanut butter (dakwa), oil, and sometimes chili; the peanut appears even in salads; a refreshing side dish; served alongside grilled meats or stews; showcases the versatility of peanuts in South Sudanese cooking.

South Sudan

South Sudanese Umfitit

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.