How
Do Sudanese Greet their Guests:
In Sudan,
if you are an important guest, a sheep will be slaughtered in your
honor. Many dishes will then be prepared, each more delicious than
the last. Favorite meats are lamb and chicken. Rice is the staple
starch. Breads are the Arabian Khubz, but the Sudanese also make Kisra,
an omelette- like pancake which is part of the Sudanese dinner. Vegetables,
fresh and cooked, are of infinite variety.
The okra,
is an important ingredient in a (Bamia dish)- Bamia is an okra
lamb stew. You must try Maschi, a triple tomato dish stuffed
with beef, as it is such fun to make. As in most Arabic countries,
fruits are peeled and cut in small slices for dessert, but the Sudanese
also love sweets and every housewife knows how to make Creme Caramela
Custard. You will like their unusual teas which can be made quite
simply. But if you prefer to serve coffee, make it a demitasse.
------------------------------------
How
Dinner is Served in Sudan
The
concern and respect shown to one's guest throughout Africa, and from
which we can learn much, is no greater anywhere than in the Sudan. As
a guest enters a Sudanese home, he is immediately offered Abre or Tabrihana,
a refreshing nonalcoholic fruit drink only slightly sweetened so as
not to dull the appetite. This is a symbolic gesture welcoming him/her
after the "long journey." Dinner is served on a low table and guests
are made comfortable on pillows decorated with ostrich feathers. The
table is bare. The Arabic custom of pouring water over the hands of
the guests from the Ebrig, a handsome shiny copper ewer (pitcher), and
catching the water into an equally handsome copper basin is an important
ritual in the Sudan. Each guest is offered a towel with which to wipe
his hands. Large cloths to cover the knees are given to each guest in
place of napkins. Upon the signal of the host, dinner is served.
It
starts with soup, brought out in individual bowls on a huge, round,
decorated copper tray. The large tray is placed on the table. Spoons
are offered to the guests. After the soup has been enjoyed, the entire
tray is removed and a second large tray is brought in with all the dishes
of the main course resting on beaded doilies made by the women. There
may be five or six dishes to dip into. (No knives or forks are used
but spoons may be provided.) But most of the Sudanese eat the main course
from common dishes using Kisra or Khubz (their great flat breads) to
sop up the mixtures.
Four dishes are individually served- the soup, the salad, the Shata
(red-hot spice) and the dessert. When the entree is served, small plates
or bowls are also brought in from which the host or hostess dishes out
portions of salad and gives each guest a spoon with which to eat the
salad. Again hands are washed and everyone looks forward to dessert.
Sweets like Creme Caramela are usually served and are preferred to fruits.
No beverage is served with dinner but one may ask for water. After dinner
everyone relaxes and enjoys the famous Guhwah, coffee served from the
Jebena, the stunning little coffee pot from which it is poured into
tiny cups. If tea is preferred, the succulent spiced teas with cloves
or cinnamon are served.
Finally
an incense burner filled with sandalwood is placed in the center of
the room, a touch leaving the guests with a feeling of delightful relaxation.
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How
to Present a Sudanese Dinner
Use a
low table, perhaps in the living room, and place cushions on the floor
around it. Remind your guests to be comfortably clad if you plan to
serve dinner in this way. Use a plain cloth on the table and, instead
of a centerpiece, place flowers around the room. The table should
be bare. Give your guests large cloths to cover their knees instead
of napkins. Have a pitcher of cold orange or grapefruit juice on hand
and offer each guest a small glass filled with juice as he arrives.
You will need large trays on which to serve the meal. On the largest
tray place a small bowl of soup, Shorba, for each guest and pass the
spoons separately.
The guest
holds the bowl in his left hand as he eats and, when he is finished,
returns the empty bowl to the tray. The entire tray is then removed.
Use the second largest tray for the platter of Maschi, a two-quart
bowl of white rice, a stack of eight Kisra (bread), a bowl of Salata
and individual tiny dishes of Shata, the hot spice which each guest
uses to his taste. If there is room on the tray, there should be a
stack of little plates or small salad bowls.
The hostess
may serve individual salads or guests may help themselves. If your
guests are too squeamish to sop up the dinner with the Kisra, give
them each a small dinner plate with a fork and teaspoon and ask them
to take a portion of Maschi and rice. Water glasses should be available
on a small side table but do not serve water unless it is requested.
When the guests have finished eating, the plates are put back on the
tray and the tray removed. On the third tray serve a platter of shimmering
Creme Caramela beautifully decorated with candied cherries and a compote
dish and a spoon for each guest. A small tray bearing a teapot and
tea cups (each holding a small piece of stick cinnamon) and an open
bowl of sugar is brought in last. This is the time to light your incense
burner and fill the room with the delicate fragrance of sandalwood.
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Menues from Sudan
 FOOL
MEDEMMAS (Broad Beans)
FISH
PYRAMID WITH GREEN SAUCE
CINNAMON
TEA
Sudanese
Recipes
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SHORBA (Puree
of Lamb )
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Yield:
2 quarts of soup (8 1-cup portions)
This is a most interesting soup. It is a medium puree sparkled with
peanut butter and lemon. The Sudanese usually add rice but it is omitted
here since rice is served with the entree. Three cloves of garlic may
be a bit strong so start with one clove and test the soup as it cooks
to see if you would prefer a more penetrating garlic flavor.
In
a 6-quart saucepan:
Simmer:
3 Ibs. LAMB BONES in
2
quarts WATER
2 tsp. SALT for one hour.
Add:
1/2 Ib. WHOLE ONIONS, peeled
1/2 Ib. CARROTS, peeled and cut in chunks
1/2 Ib. CABBAGE, cut in small wedges
1/2 Ib. STRING BEANS, trimmed
3 cloves GARLIC, chopped finely
Simmer
for 1 hour until vegetables are thoroughly cooked. Remove lamb bones
and put the mixture through a sieve or food mill. Add: 4 Tbs. PEANUT
BUTTER thinned with
1 LEMON (juice of)
1/2 cup COOKED RICE (optional).
Correct
the seasoning with salt, pepper, etc.
Serve
in soup bowls, about 1 cup per portion.
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Mahshee (Stuffed Tomatoes with Chopped Beef)
Mahshee
(Stuffed Tomato with Chopped Beef)
Yield: 8
portions
Maschi
is also made with cucumbers. The cucumbers are peeled, cut lengthwise,
scooped out, filled and finished as below. You may also use eggplants.
Peel small eggplants, remove the tops, scoop out interiors and proceed
in the same manner. The cucumber dish is garnished with fresh cucumber
slices and the eggplant with tomato and cucumber slices overlapping
all around the edge.
In a 9-inch skillet:
Saute: 2 Ibs. CHOPPED BEEF 1 tsp. SALT
1/2 tsp. PEPPER
1 tsp. GARLIC POWDER (or 2 cloves mashed)
4 Tbs. CHOPPED FRESH DILL (or 1 tsp. dried dill) in
2 Tbs. SALAD OIL until meat browns.
Add 1 cup COOKED RICE and blend.
Cut
a Slit in 8 large TOMATOES (very firm), halfway across the center.
Squeeze
at the sides to open the slit.
Scoop
out all the flesh from inside of tomatoes with a spoon.
Refill
tomato with beef mixture and close the tomato.
Melt2
Tbs. BUTTER and
2
Tbs. OIL in a large skillet.
Saute
the tomatoes carefully in the fat, rolling them gently until they become
dark red on all sides.
Remove
the tomatoes with the oil and place in a casserole or heavy saucepan.
Prepare
sauce as follows and pour over the tomatoes:
Combine:
2 6-oz. cans TOMATO PASTE thinned with
2 6 oz. cans WATER
1/2 tsp. SALT
1 tsp. CINNAMON
1 tsp. GARLIC POWDER.
Simmer the tomatoes gently over low flame for 10 to 15 minutes until
sauce is cooked.
Remove
carefully to a 15-inch round platter.
Surround
with raw TOMATOES cut in thick slices.
Top
each slice with GREEN OLIVES
If there is more Maschi filling left over after filling the tomatoes
place it in a suitable pan and bake it alongside the tomatoes.
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SALATA
MA JIBNA (Salad with Oriental Cheese)
Salad
with Parmesan Cheese
Yield:
8 small salads
In a 2-quart
salad bowl:
Combine:
1 cup ONIONS, cut in slivers or thin slices
1 cup
CABBAGE, cut in slivers or thin slices
1/2
cup CARROTS, cut in very thin rounds (slices)
1 cup
TOMATOES, cut in 1/2 inch dice.
Toss:
with 1/4 cup OLIVE OIL
1/4
cup LEMON JUICE
2 Tbs.
VINEGAR (white)
1 tsp.
SALT
1/4
tsp. COARSE BLACK PEPPER.
Sprinkle:
1 clove GARLIC (mashed)
1/4
cup GRATED CHEESE (Oriental or Parmesan) over salad.
Serve
in small individual salad dishes.
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SHORBET
ADAS (Lentil Soup)
Lentil
Soup
Ingredients
2 cups Ads Magroosh (split red lentils)
2 quarts stock (either chicken or lamb)
2 medium onions
1 medium tomato
1 medium carrot
2 tablespoons finely chopped onions
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons
Kammun -Cumin
salt
pepper
Method
Chop the vegetables into medium-size chunks
Wash lentils
Put stock into a 4-5 quart pot and bring to boil
add the onions,carrot,tomato and lentils to stock. lower the heat
to simmer and cook for about 1/2 hour or until the lentils are tender
Puree the mixture in either a food processor or blender and return
to pot.
Saute the finely chopped onions in the olive oil until they are
soft and brown.
Add the cumin,lemon juice ,sauted onions, salt and pepper to soup
and stir slowly over low heat for about 3 minutes.
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FOOL
MEDEMMAS (Broad Beans)
(Serves
4)
This way of preparing fava beans, which are commonly eaten as a
breakfast food in Sudan. The ingredients tend to be common for the
dish but may be varied in their quantities.
One 16-ounce can cooked fava beans
1 large onion, chopped
1 large tomato, diced
1-1/2 Tablespoons olive oil
1 teaspoon cumin powder
1/4 cup parsley, chopped
Juice of 2 lemons
Salt, pepper, and red chili pepper to taste
Pita Bread (optional)
Pour the beans into a pot and bring to a boil for about 1 - 2 hours..
Mix them well and add remaining ingredients. Bring to a boil again,
then reduce to medium heat and cook for about 5 minutes. This dish
is usually eaten with bread (Pita).
I
found that certain ingredients like; oil (olive, corn.. etc.)vinegar,
lemon juice, black pepper, cumin, salt, tomatoes, onions (spring,
white, red .. etc.), parsley, shatta (dry, fresh) form the basis
of most recipes. Take your pick and mix it in any way you want depending
on your mode and availability. Having said that we should not forget
taheena and eggs. I am getting hungry here. Ummmm!!!
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TAMAYYA
(FALAFIL)
Serves
8
A
Collection of healthy vegetables patties packed with fresh greens
and dried beans. The Tamaaya, or Falafel as it is called in the
Middle East and Sudan, is stuffed into pockets of bread along with
salad, foul, fried eggplant, potatoes, tahina salad or just by itself.
This sandwich may be eaten for breakfast, lunch or dinner. Bought
at the Tamaaya Stand, it is wrapped in paper and eaten as one walks
down the street.
Ingeredients
2 cups broken beans (foul madshoosh)
1/2 cup finely chopped parsley
1/4 cup finely chopped coriander
1/4 cup finely chopped dill
1 cup finely chopped green onions
1/2 cup finely chopped onion (1 small onion)
2 tb finely chopped garlic
1 1/2 - 2 tsp salt, or to taste
1/2 tsp pepper, or to taste
1 tsp dry coriander powder
chili powder (optional)
sesame seeds
oil for frying
Method
Place the beans in a large bowl of water and rinse several times
until the water is clear. Fill the bowl with at least 6 cups of
water, cover and allow them to soak for half a day (overnight).
Wash the greens and dry well, this makes them easier to chop. Remove
the tough parts of the stem and then finely chop the leaves and
the remaining delicate stems. Measure the greens after they are
chopped, but do not pack them down into the cup.
Wash the green onions and chop both the white onion part and the
green stem.
Chop the onion and garlic.
Drain the beans and grind very fine. If you are grinding the beans
in a food processor, turn the machine on empty and slowly drop through
the tube onto the moving blade. Place the beans in a bowl and set
aside.
Add the greens, onions and garlic to the processor, blend well.
Add the mashed beans to the processor and process until the mixture
looks green.
Transfer the mixture to a bowl, add the spices and baking soda,
mix everything until well blended.
Cover the bowl and let sit for at least 30 minutes. The longer the
better so the flavors blend. If you do not cook all the batter,
cover and store in the refrigerator.
Heat a medium saute pan, when hot add 1/2 inch of oil and heat until
it is hot, lower the heat slightly.
To shape the patties, take a large soup spoon and fill the bowl
of the spoon with some of the batter, pressing it firmly into the
spoon. Sprinkle the top with sesame seeds and then push it off the
spoon into the hot oil. Fry for 2 to 3 minutes or until it has turned
brown. Turn the patties over and cook again 2 to 3 minutes or until
brown. Remove from the oil to a paper towel to drain.
Don't let the oil get too hot or the crust will get too crisp or
if the oil cools down too much, the patties will soak up too much
oil.
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MULLAAH
BAMYAH ( Okra/ Ladies Fingers Stew )
Okra /Ladies Fingers
Serves
4-6
Ingredients:
2
lb okra(small)
1 lb savoury minced beef
5 garlic cloves
2 cup tomato juice
cooking oil
salt,pepper & mixed spices
Method:
Lightly fry okra, Crush garlic w/ salt and add to the savoury minced
beef.
Neatly arrange 1-2 layers of okra in the stewing pot. Cover with
the savoury minced beef and top with another layer of okra.
Pour seasoned tomato juice over okra and cook over very low heat,
until the juice has absorbed .
Turn over onto serving dish.
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MOLOKHIYA
Green
Leaf Vegetable
Serves
3-4
Ingredients
2/5 liter of soup ( meat or chicken ).
One and a half tea spoon of garlic, 2 tea spoons of ground Coriander
(Kozbara), and three table spoons of tomato paste.(tomato paste
is optional, but preferable). One and a half table spoon of butter
(or 2 table spoons of oil).
Salt, and black pepper.
The Molokhya, either green or dry.
Steps
Add the Molokhya (one bag) to the 2/5 of soup and heat for about
15 minutes on not a very hot level.
It is not recommended to steer too much, so the Molokhya doesn't
drawn in the bottom. (in case of green Molokhya, not dry)
While cooking the Molokhya prepare the ta'leya ( no equivalent English
term)
This is how to prepare the ta'leya:
In a soup pan, heat the butter, or the oil. (make sure you don't
burn the butter).
Add the garlic and steer until it gets yellowish, then add the Coriander.
Add the tomato paste and steer until it gets brown, but not burned!
Add the result to the Molokya and steer slowly.
Notes
Some parts of Sudan don't add tomato, some add lemon. The thickness
of the Molokhya depends on the person's taste.
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KOFTAH
(Ground Meat Balls )
Ground
Meat Balls
Serves
8 - 10
Ingredients:
2lb beef
2 onions
1 slice soft bread
salt,pepper
Method
Mince beef and onions twice (till smooth consistency),soak bread in
water and add to meat together w/ the seasoning.
Mix well and shape into rounds 2-3 inch in diameter.
Grill or fry on skewers or in a double grill untill cooked.
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SHATA
(Hot Spice)
Hot
Spice Accompaniment
Serves
8
In a 1 quart salad bowl:
Combine:
1 cup LEMON JUICE
3
cloves GARLIC, mashed.
Blend
in: 3 Tbs. CRUSHED RED PEPPER
1
tsp. BLACK PEPPER
1
tsp. SALT
Place
in small ramekin dishes and serve with entrees.
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FISH
PYRAMID WITH GREEN SAUCE
When
a Fish Pyramid with Green Sauce was served to us we thought the dish
was such a great idea, we decided to suggest it as an additional dish
you may want to serve at your Sudanese dinner. It is very easy to make.
It can be served as a salad in place of the Salata.
Combine:
2 Ibs. COOKED FISH, boned and flaked (use haddock, halibut or any white
fish)
1
cup CORE of the CABBAGE, sliced very thin.
2
TOMATOES, cut in small cubes.
1/2
tsp. BLACK PEPPER
1
tsp. SALT
2
Tbs. LEMON JUICE
1/4
cup MAYONNAISE or enough to just hold mixture together.
Shape
into a pyramid on a 12 inch plate (with hands moistened with water).
Combine:
1/2 cup MAYONNAISE
1/4
cup LEMON JUICE
1/2
tsp. SALT
1/4
tsp. BLACK PEPPER
1/2
cup FRESH CHOPPED DILL or 1 Tbs. dried dill. (If dried dill is used
add 1/4 cup chopped parsley to give the sauce its characteristic green
color.)
1/4
cup PICKLE RELISH.
Pour
the Green Sauce over the pyramid.
Garnish
around edge of plate with: 2 HARD BOILED EGGS sliced and
2
TOMATOES cut in slices, alternately overlapping each other around the
plate
1/4
cup BLACK OLIVES uniformly placed around the edge of the plate with
4
or 5 PARSLEY SPRIGS.
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CREME
CARAMELA (Sudanese Custard)
Sudanese
Caramel Custard
Yield:
1-quart mold
In a 2-quart bowl:
Beat:
8 EGGS with
1
quart MILK and
1/2
cup SUGAR until mixture is frothy.
Add:
1 oz. BUTTER, melted and
1
Tbs. VANILLA (or banana extract if available).
In a 1 1/2-quart (6-cup) star-shaped aluminum cake pan:
Melt
1/2 cup SUGAR and burn to caramel stage.
Rotate
the pan to spread caramel all around the sides.
Beat
the egg mixture again.
Pour
it quickly into the cake pan.
Cover
the pan with aluminum foil which has been well buttered on the under
side.
Place
the pan in a larger pan half filled with water (as you would do a custard).
Bake
at 350' for 30 minutes.
Remove
cover and test with a silver knife (when it comes out clean, custard
is done).
Chill
until thoroughly cold.
Turn
the CARAMELA out onto a 10 to 12-inch platter.
Garnish
with MARASCHINO or CANDIED CHERRIES on top and sides.
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CINNAMON
TEA
Prepare
English tea according to package directions (use loose tea). Tea should
be infused until it is a bright orange color. Upon serving, place 1/2-inch
pieces of stick cinnamon in small tea cups and pour hot tea over the
cinnamon. Serve with lump sugar.
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