Sudan: mahshi, addas, gorraasa, nyaba, mish, basbousa, teas
It’s been an intense few months, and getting back into the swing of couch cuisine was like a balm. I planned my spring 2017 couch cuisine meal lineup in an effort to use food to bring people together to learn more about our global neighbors impacted by the executive order on immigration. First up, Sudan (still to come this spring are Syria and Libya).
Like many countries, Sudanese cuisine is influence by the broader region, so some of the dishes overlap with other countries’ cuisines. I loved planning, cooking and eating and this menu:
First, mahshi – stuffed peppers and zucchini. I grew up eating stuffed peppers and admittedly was not a fan as a kid (sorry, mom!). However I decided to give mahshi a chance and it was a fun and colorful dish to prepare. I substituted small peppers for some of the larger peppers to make it more of an appetizer size, and I also used a meat substitute for the beef to make the dish vegetarian friendly.
How pretty is this?! I had fun mismatching the colors.
Several hours later…
Next up, addas, a red lentil stew. This is the primary recipe I used, though I added some other components from other recipes, namely lime juice, grated ginger, garlic, coriander and turmeric.
Addas is eaten with bread, of which there are multiple common varieties in Sudan. I made gorraasa, a Sudanese flatbread. I was really pleased with how it turned out! It’s described as a spongy tortilla, and the cookery was similar to making crepes.
I made two side dishes to also serve with the bread. Nyaba, a peanut and greens paste, had me a little skeptical but it was tasty and it was Trevor’s favorite dish of the night. (I substituted vegetable bouillon for the chicken bouillon and used spinach for the greens).
The mish might have been my favorite dish, as yogurt and cheese are my dear friends. I had to adjust this recipe a bit as I didn’t have nigella seeds and I didn’t add jalapeno as there were several guests who are not big spice fans. But I served the dish with harissa on the side to add in for us spice fans. Both the mish and the nyaba were great with the gorraasa.
For dessert, basbousa. This was fun to make, made my apartment smell great, and was also fun to eat. This recipe offers several variations for the syrup. I used 1 clove and 1 cardamon pod and had rose water to add in for people who are fans.
I also made iced hibiscus tea and served a variety of teas with dessert using my grandmother’s tea set.
Trevor always gets candid pics of me explaining the meal, and here we are repping the Sudanese flag colors.
There weren’t many leftovers from this meal, which is usually a good sign! Cheers.