The World | Africa and the Middle East | Sudan

Sudanese cuisine is as diverse as its geography. The north is dry with only a narrow strip of land along the Nile River providing fresh produce. There is more rainfall in the south, where rainforest and swampland cover the land. The central region is covered by savanna and grassland. Meat (from camels, cows, sheep, and goats) and butter and fresh and sour milk are staples in Sudan, as well as sweet potatoes, cassava, millet, corn, rice, plantains, and bananas. These starchy foods are made into thick porridges and served topped with stews and sauces made with meat, beans, or fish and vegetables. Most Sudanese dishes are simple, natural, and not highly seasoned.