Why are things so quiet around here? We moved! We are back in Chicago for a year, which means more foodie adventures, and hopefully more regular updates to this page…. In lieu of a major update, I wanted to share an interesting site that readers of this site may enjoy: a Taste of South Sudan. South Sudan is the world’s youngest country (it split from Sudan in 2011), and is home to a rich food culture. A Taste of South Sudan is written by Noema, a doctor from South Sudan, currently living in Texas. We don’t know much about Sudanese food, but are excited to try some of Noema’s recipes, including Kahk, Sudanese sugar cookies (video below), and Bamia Tabiq, meat stew with okra.
This is the first time that South Sudan (which only became an independent country in 2011) is competing in any Olympics, and 5 refugees associated with South Sudan are also competing for the Refugee Olympic team. South Sudanese shares many features with the traditional cuisine of Sudan, which features a wide array of stews, corn-based breads, and hearty veggies like okra, but relies more heavily on fish. However, the South Sudanese can do sweets, too. One of the emblematic desserts of South Sudan is a sweet semolina pudding, Kuindiong. This pudding reminds us of Middle Eastern semolina puddings, like Basboosa, and uses the same semolina flour used in Italian pasta. This recipe from SBS Australia (seen below) seems simple and delicious.