| rdfs:comment | - Sudan (Jumhuriyat ad-Dimuqratiya as-Sudan) is the widest African state, situated in the North-East Africa. The natural space of Sudan is characterized by tropical forests, steppes and savannas, but there are also a lot of lakes and rivers in the Southern areas; in this region, the fish is the most frequent meal. Sudanese cuisine has been changing and evolving gradually, but most of the dishes remain simple and natural. The most common aliments are Wheat, Beef and lamb, tomatoes, sesame seeds (Sudan is a great exporter of sesame) and rice.
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| abstract | - Sudan (Jumhuriyat ad-Dimuqratiya as-Sudan) is the widest African state, situated in the North-East Africa. The natural space of Sudan is characterized by tropical forests, steppes and savannas, but there are also a lot of lakes and rivers in the Southern areas; in this region, the fish is the most frequent meal. Sudanese cuisine has been changing and evolving gradually, but most of the dishes remain simple and natural. The most common aliments are Wheat, Beef and lamb, tomatoes, sesame seeds (Sudan is a great exporter of sesame) and rice. An important matter when discussing the Sudanese cooking evolution is spices matter. The basic spices, like the peppers or garlic were brought in Sudan by the Arab and Syrian traders and settlers, who established in Sudan, during the Turkish rule. Besides the spices, the Arabians also introduced some of the veggies and fruits that are used today in Sudan, but unknown in this country before these influences. Sudanese cuisine has various influences, but none of them is dominating the regional culinary cultures. Among these, there is the Egyptian cuisine, the Ethiopian and the Turkish one (meatballs, pastries and spices), but there are also numerous dishes that are specific to all Arabian nations.
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