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plat1 plat2    dessert


Aseeda

  • 1/2 kg rye flour
  • water
  • 1/2 cup yeast
  • 1 tsp salt

Add 1/2kg flour, 1/2 litre of water and yeast into bowl and mix together.  Leave in warm place for 5 hours to rise.

Boil 1 litre of water with salt.  When water is boiling, add aseeda mixture and mix with a wooden spoon.  Once thickening (add more flour if dough thin*), add 1/2 cup of water and simmer until bubbling.

Pour into bowl, and let stand until cool and thick.  Turn upside down and plonk onto plate to serve, covering with a sauce.


Baseema

  • 5 eggs
  • 1 cup icing sugar
  • 3/4 cup butter / oil
  • 500g yogurt
  • 2 tsp baking powder
  • 2 cups flour
  • 1 tsp of vanilla essence
  • 1 cup of coconut
  • 1 1/2 cups of sugar
  • 1 tbsp lemon juice
  • 1 cup water

Beat eggs and sugar.  Add oil and yogurt and mix.  In a separate bowl sift flour and add baking powder and coconut, then add to the mixture while stirring.  Spread mixture onto greased tray.  Bake for 30 minutes 200° Celsius.

In another saucepan, mix sugar and lemon with water, boil until syrup thickens.  When cake is cooked, pour syrup over evenly so it soaks through.


Dama be potaatas

  • 6 onions
  • 4 tbsp tomato paste
  • 1/3 cup oil
  • 3 cloves of crushed garlic
  • 250g beef steak
  • 3 cups water
  • 3 tomatoes
  • 1/2 green pepper
  • 1 tsp salt
  • 1 tsp cardamom
  • 1 tsp cinnamon 
  • 2 potatoes

Chop onions and put in pot and fry in oil at medium heat.  Keep covered, stirring occasionally.  Add water and cover, leaving on medium heat for 5-10 minutes until water is almost evaporated.  Lightly blend onions and return to pot and add chopped tomatoes.  Peal and chop potatoes and fry potatoes until golden.

Chop steak into small pieces and add to pot with chopped pepper, salt, cardamom and cinnamon.  Cover and leave for 3 minutes.  Add tomato paste and stir, adding water until smooth and runny.  Add potatoes, cover and leave to simmer for 10 minutes adding more water occasionally.  Stir in crushed garlic.


Fettat Adis

  • 500g red lentils (adis)
  • 2 onions
  • 1/2 bulb garlic crushed
  • 6 tsp oil
  • 4 tsp salt
  • 1/2 tsp black pepper powder
  • 8 white bread rolls
  • 1 potato (optional)
  • 2 tomatoes (optional)
  • 1 carrot (optional)
  • 1/2 green pepper (optional) 
  • 3 cloves cardamom (optional)
  • 1/4 tsp cinnamon (optional)

Wash lentils.  Wash and chop onions and, if included, tomatoes, potatoes, carrot and green pepper.  Put altogether in pot with cardamom and cinnamon (both optional) covering with water about 10cm higher.  Simmer until lentils tender, adding water if necessary.  Remove cardamom and mix in blender.

Place blended mix back in pot and add salt and pepper and simmer for 2 minutes.In separate pan, fry crushed garlic in oil until golden and add to mix.  

If desired, lightly bake rolls in oven until slightly crispy.  Break up bread into small pieces and put into serving dish.  Pour adis mix over bread so bread becomes slightly moist.


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