South Sudan gained independence in 2011. Without its independence, our blog would probably be called 195 flavors!
Before the separation of South Sudan in 2011, the unified country was the largest country in Africa. The largest country of the continent is now Algeria. Nigeria is the most populous African country with 177 million inhabitants!
Did you know this? A split of sovereignty is called a condominium.
There are still a dozen condominium in the world nowadays like the Gulf of Fonseca, shared between the Nicaragua, Honduras and El Salvador or also Pheasant Island near Hendaye in France alternately administered by France and “Spain for nearly four centuries. It’s a little like shared custody only for international law!
But back to South Sudan. I dug up some very nice recipes for this country… but my integrity (and my anal retentiveness) forbade me to attribute them to South Sudan. Indeed, ful (also known as ful medames) is an fava beans based appetizer popular in Egypt but also in Sudan. But then, I realized it seemed to be a more popular in the north of the country. Tamyia, the Sudanese version of falafel also caught my attention, but even this recipe could not really be attributed to South Sudan. The cuisines in the north (currently Republic of Sudan) and South Sudan are quite different. Indeed, southern cooking seems to be a little more sophisticated with a lot of fish dishes. In the north, camel meat and dairy products are preferred.
I also thought of a festive dish. Indeed, the Sudanese honor their guests by killing a sheep. So far, nothing unusual… except they use the intestines, lungs and liver in a dish they call marara. I honestly eat everything and my friends know that I do not really have any limits when it comes to food… but I may have found the dish that would make me start my diet today…
The dish I finally picked is a salad called salata aswad be zabadi (eggplant and yoghurt salad). This salad is rather a dip which you can eat with pita bread or even better with a Sudanese flatbread called kissra.
Kissra, Ssra… whatever will be, will be… Doris Day – Juba Remix
In the end, the person who most enjoyed this rather unique salad was my son Elior, who is as reckless as me when it comes to eating. He probably ate no less than half of the bowl that I had prepared!
Salata aswad be zabadi (eggplant salad and yoghurt) is a Sudanese dip that can be eaten with a flatbread called kissra.
- 4 large eggplants (about 2 lb)
- 1 tablespoon tomato paste
- 1 cup yogurt
- 1 tablespoon peanut butter
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 clove garlic , crushed
- Juice of 2 small lemons
- 1 green bell pepper , diced
- 2 tomatoes , diced
- 2 tablespoons vegetable oil (for frying)
- Peel and chop the eggplants.
- Fry in a skillet over medium-high heat in hot oil until eggplant softens, about 20 to 25 minutes.
- In a bowl, mix the tomato paste, yogurt, peanut butter and salt.
- Add the lemon juice, green bell pepper and tomatoes.
- Add the black pepper, garlic and cooled eggplant and mix.
- Garnish with cilantro. Serve warm or cold.