The Sudanese Kitchen: An Introduction to Local Food and Drink

A milestone work:  the first book we’ve seen in English dedicated to Sudanese cuisine, and a welcome one. Rich in cultural context, it documents the country’s diverse foodways, shaped by influences from across Africa and the Mediterranean. Author Omer Al Tijani, raised between Sudan and abroad in a family of Sudanese expats, recognizes how traditional kitchen practices in Sudan are often passed down orally. With over 100 recipes, he aims to preserve these culinary traditions, many of which are at risk due to decades of civil conflict and displacement. For those new to Sudanese cooking, the book provides valuable introductions to traditional utensils and pantry staples, such as sprouted sorghum and millet flours, camphor root, dried meat and fish powders, and regional spice blends. Recipes range from familiar regional preparations—like taheena, a tangy Sudanese take on tahini flavored with lime and cumin—to deeply local techniques, such as kombo, dried sorghum ash used to tenderize greens, beans, and vegetables. While beef, lamb, and freshwater fish anchor many dishes, breads, beans, and vegetable accompaniments feature prominently. Extensive chapters on desserts and sweets reveal connections to Eastern Mediterranean traditions, offering further insight into the layered influences within Sudanese food culture. Proceeds from the book support its publisher, Almas Art Foundation, a UK-based charity promoting the work of African and African diaspora artists in modern and contemporary visual art. Hardcover. Color photographs throughout. 334 pages.