Bear with me as this conjumbled .
I am constantly aggravated when reading some chirpy expat blithely shit on Sudanese food.
However......it pains me to admit eating out in Sudan generally is a sad experience outside of a few select local dishes.
Why is our food so....unremarkable?
I don't have an answer to this and I doubt many Sudanese do either{excluding those who vehemently disagree }.
Going back certain historical factors must be considered.
And even before that one must reach an internal consensus on what the great culinary cultures of the world are{and take into our consideration the deep seated western bias any foodie internalizes }.
What makes them great and how did they get there?
Sudanese in general do not have a great interest in food.We eat to live.Gluttony is a shameful sin and one that is publicly ridiculed.The consensus is the food should be good,but not too much fuss should be made of it, and if something is put in front of you eat it and shut the fuck up.Not exactly an enviroment conducive to culinary excellence.
Maybe its the great ingredients? Our meat is some of the greatest{ free range,mostly organic} and not in much need of masking and hiding flavors or odors.Vegetables are fresh if somewhat limited.
Perhaps our historical poverty? This was a land of herders and farmers who alternated btw drought and floods.
The existing cuisine is heavily influenced by Egyptian and Turkish traditions that creeped in during their brief ruling of Sudan.
The original cuisine of the overwhelming majority of Northern Sudan is porridge{Aseeda},gurassa[a thick fluffy pancake and a relative of injera{kisra}, sauced with dried meat reconstituted in a tomato paste sauce{tagaleeya},or roab{a yoghurt based sauce} both containing waayka{dried okra pounded into a fine powder} which is the most popular base on its own.
All simple dishes the ingredients which can travel for months without spoiling.
More mental farts forthcoming.
I am constantly aggravated when reading some chirpy expat blithely shit on Sudanese food.
However......it pains me to admit eating out in Sudan generally is a sad experience outside of a few select local dishes.
Why is our food so....unremarkable?
I don't have an answer to this and I doubt many Sudanese do either{excluding those who vehemently disagree }.
Going back certain historical factors must be considered.
And even before that one must reach an internal consensus on what the great culinary cultures of the world are{and take into our consideration the deep seated western bias any foodie internalizes }.
What makes them great and how did they get there?
Sudanese in general do not have a great interest in food.We eat to live.Gluttony is a shameful sin and one that is publicly ridiculed.The consensus is the food should be good,but not too much fuss should be made of it, and if something is put in front of you eat it and shut the fuck up.Not exactly an enviroment conducive to culinary excellence.
Maybe its the great ingredients? Our meat is some of the greatest{ free range,mostly organic} and not in much need of masking and hiding flavors or odors.Vegetables are fresh if somewhat limited.
Perhaps our historical poverty? This was a land of herders and farmers who alternated btw drought and floods.
The existing cuisine is heavily influenced by Egyptian and Turkish traditions that creeped in during their brief ruling of Sudan.
The original cuisine of the overwhelming majority of Northern Sudan is porridge{Aseeda},gurassa[a thick fluffy pancake and a relative of injera{kisra}, sauced with dried meat reconstituted in a tomato paste sauce{tagaleeya},or roab{a yoghurt based sauce} both containing waayka{dried okra pounded into a fine powder} which is the most popular base on its own.
All simple dishes the ingredients which can travel for months without spoiling.
More mental farts forthcoming.
