South Sudanese cuisine is based on grains (maize, sorghum). It uses yams, potatoes, vegetables, legumes (beans, lentil, peanuts), meat (goat, mutton, chicken and fish near the rivers and lakes), okra and fruit as well. Meat is boiled, grilled or dried. [1]
South Sudanese cuisine was influenced by Arab cuisine. [2]
South African cuisine reflects the diverse range of culinary traditions embodied by the various communities that inhabit the country. Among the indigenous peoples of South Africa, the Khoisan foraged over 300 species of edible food plants, such as the rooibos shrub legume, whose culinary value continues to exert a salient influence on South African cuisine. Subsequent encounters with Bantu pastoralists facilitated the emergence of cultivated crops and domestic cattle, which supplemented traditional Khoisan techniques of meat preservation. In addition, Bantu-speaking communities forged an extensive repertoire of culinary ingredients and dishes, many of which are still consumed today in traditional settlements and urban entrepôts alike.
African cuisine is a staple of the continent's culture, and its history is entwined with the story of the native people of Africa. The foods that native Africans eat have been influenced by their religions, as well as by their climates and lifestyles. The first Africans to inhabit the continent were hunter-gatherers who ate what they could find in nature. As agriculture became more common in Africa, so did agriculture-based diets.
Eritrean cuisine is based on Eritrea's native culinary traditions, but also arises from social interchanges with other regions. The local cuisine, despite featuring influences of both the Ottoman and Italian cuisines, shares similarities with the cuisine of neighboring Ethiopia and the cuisines from other African countries in the region.
The Sudan Football Association (S.F.A.) is the governing body of football in Sudan. It was established in 1936 and affiliated with FIFA in 1948. Along with the national associations of Egypt, Ethiopia and South Africa, the Sudan Football Association was one of the founding members of the Confederation of African Football (CAF) in 1957. The International Federation of Football Associations, FIFA, decided to suspend the activities of the Sudan Football Association (SFA) starting from Friday 30 June 2017. The suspension was lifted on Thursday 13 July 2017.
The cuisine of Botswana is unique but shares some characteristics with other cuisines of Southern Africa. Examples of Setswana food include pap, samp, vetkoek, bogobe and mophane worms. A food unique to Botswana is seswaa, salted mashed-up meat.
Mulukhiyah, also known as mulukhiyya, molokhiyya, melokhiyya, or ewedu, is a type of jute plant and a dish made from the leaves of Corchorus olitorius, commonly known in English as jute, jute leaves, jute mallow, nalta jute, or tossa jute. It is used as a vegetable and is mainly eaten in Egypt, the Levant, Sudan, Cyprus, Libya, Tunisia and Algeria. It is called saluyot in the Philippines. Mulukhiyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth; it is often described as "slimy", rather like cooked okra. Mulukhiyah is generally eaten cooked, not raw, and it is either eaten chopped and sautéed in oil, garlic and cilantro like in Syria or turned into a kind of soup or stew like in Egypt, typically bearing the same name as the vegetable in the local language. Traditionally mulukhiyah is cooked with chicken or at least chicken stock for flavor and is served with white rice, accompanied with lemon or lime.
Bosnian cuisine is the traditional cuisine of Bosnia and Herzegovina. It is influenced by Ottoman, Austro-Hungarian and Balkan cuisines.
Egyptian cuisine makes heavy use of poultry, legumes, vegetables and fruit from Egypt's rich Nile Valley and Delta. Examples of Egyptian dishes include rice-stuffed vegetables and grape leaves, hummus, falafel, shawarma, kebab and kofta. Others include ful medames, mashed fava beans; koshary, lentils and pasta; and molokhiyya, bush okra stew. A local type of pita bread known as eish baladi is a staple of Egyptian cuisine, and cheesemaking in Egypt dates back to the First Dynasty of Egypt, with Domiati being the most popular type of cheese consumed today.
Georgian cuisine consists of cooking traditions, techniques, and practices of Georgia. Georgian cuisine has a distinct character, while bearing some similarities with various national cuisines of the South Caucasus, the Middle East and Eastern Europe. Every region of Georgia has its own distinct style of food preparation. Eating and drinking are important parts of Georgian culture.
Nigerian cuisine consists of dishes or food items from the hundreds of Native African ethnic groups that comprises Nigeria. Like other West African cuisines, it uses spices and herbs with palm oil or groundnut oil to create deeply flavored sauces and soups.
Sudanese cuisine is greatly affected by the historical cross-cultural influences of Arab, Nubian, Egyptian, Turkish, and Levantine cuisine in Sudan. Many Sudanese foods have been around for thousands of years. The most common meats eaten are lamb and chicken, in accordance with the Muslim halal laws. Most meals are communal and often shared with family, neighbors, and guests, as part of Sudanese hospitality.
The cuisine of Niger draws on traditional African cuisines. Various spices are used and meals include grilled meat, seasonal vegetables, salads, and various sauces. Meals in Niger usually start with colorful salads made from seasonal vegetables. Moringa leaves are a favorite for a salad.
Central African cuisine includes the cuisines, cooking traditions, practices, ingredients and foods of the Central African Republic (CAR). Indigenous agriculture in the country includes millet, sorghum, banana, yam, okra, yellow onion, garlic, spinach, rice and palm oil. Imported crops of American origin include maize, manioc (cassava), peanuts, chili peppers, sweet potato and tomato. Additional foods include onions, garlic, chiles and peanuts.
Angolan cuisine has many dishes popular among nationals and foreigners, including funge, mufete, calulu, moamba de galinha, moamba de ginguba, kissaca, and mukua sorbet.
Cuisine in Mali includes rice and millet as staples of Mali, a food culture heavily based on cereal grains. Grains are generally prepared with sauces made from edible leaves, such as spinach, sweet potato or baobab, with tomato peanut sauce. The dishes may be accompanied by pieces of grilled meat.
Basotho cuisine features African traditions and British influence. Lesotho is surrounded by South Africa and it shares culinary practices with its neighbor.
The cuisine of Mauritania includes the culinary practices of Mauritania. Historically, what is now Mauritania has been influenced by Arab, Berbers and African peoples who have lived in and traversed the "stark" landscape marked with Sahara desert dunes in caravans. There is an overlap with Moroccan cuisine in the north and Senegalese cuisine in the south.
Kisra is a popular thin fermented bread made in Chad, Sudan, South Sudan, Algeria and some parts of Uganda and Kenya. It is made from durra or wheat. There are two different forms of kisra: thin baked sheets, known as kisra rhaheeefa, which is similar to injera; and a porridge known as kisra aseeda or aceda. The latter is usually paired with a meat and vegetable stew, such as mullah. As of 1995, the then-undivided country of Sudan ate an estimated 20,000 to 30,000 short tons of sorghum flour annually in kisra.
Zambian cuisine offers a range of dishes, which primarily features nshima, a staple thick porridge crafted from maize flour, locally known as mealie meal. Nshima itself is quite plain, but it is typically accompanied by an array of traditional Zambian side dishes that introduce a spectrum of flavors to the meal.
