The Recipes and Foods of Sudan

Meat Ingredients - The Recipes and Foods of Sudan

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Sudan is a North African country that lies on the Red Sea just south of Egypt. It is Africa's largest nation (as carefully by land area) with a population composed, in the main, of Kushite Arabs and Black Africans. Though Arabic and English are the lawful languages the country is composed of hundreds of ethnic divisions and tribal groups.

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Meat Ingredients

As might be expected, the cuisine of Sudan is as diverse as the population. Wheat and seafood tend to predominate in the north and plantains are a staple in the east. Freshwater fish is more coarse in the south, where the cuisine is much more similar to that of neighbouring Ethiopia.

Below, two classic Sudanese dishes are presented.

Sudanese Pasta Bake

Ingredients:
250g pasta
100g grated cheese
2 tbsp ketchup
1 tbsp butter
1 tbsp tomato paste
1 green pepper, chopped
1 pinch salt

Method:
Boil the pasta in water until just tender (about 20 minutes). Drain and place in a baking dish then stir-in the butter, tomato paste and green pepper. Add a pinch of salt. Mix the grated cheese and ketchup together and sprinkle over the top of the dish. Bake in an oven pre-heated to 180°C until the dish is crispy.

This is a very coarse accompaniment in the north and east of Sudan

Khoodra Mafrooka (Meat with Spinach Sauce)

Ingredients:
250g beef or chicken, sliced
2 onions, chopped
2 tbsp oil
1 tsp salt
1 large bunch of spinach leaves, chopped
1/4 tsp bicarbonate of soda
10 garlic cloves, crushed
1 tsp ground black pepper

Method:
Add the onions and meat to a pan along with the oil. Fry for about 5 minutes. When all the meat juices have evaporated add 1l water, cover and continue to cook until the meat is tender. Take out the meat at this point and fry in oil for a few minutes on each side.

Add the spinach and bicarbonate of soda to the broth and cook for 30 minutes. Allow to blend sporadically and blend to a paste then place back in the pan, add the garlic and pepper, stir and cook until heated through. Pour the sauce over the meat and serve. Typically, this is served with Gorraasa, a wheat flour pancake, but also goes well with pasta bake.

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