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Food preservation method.
In Sudan fermentation is used to explain a variety of cooking techniques other than adding yeast or waiting for food to go sour, culturing is used for milk products to make cheese, and curing or pickling is preparing food with brine, that is, salty water.
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Sudan has various climates and different landscapes. However the largest areas of the country are with dry and semi dry regions, making preserving food especially seasonal crops a must that characterizes to a large degree the Sudanese food cooking style even in his book The Indigenous Fermented Foods of the Sudan: A Study in African Food and Nutrition Hamid A. Dirar describes Sudan as the world’s capital of fermented food.
The most known forms of preservation are: fermenting, salting, and drying.
In Sudan fermentation is used to explain a variety of cooking techniques other than adding yeast or waiting for food to go sour, culturing is used for milk products to make cheese, and curing or pickling is preparing food with brine, that is, salty water.
Cover picture © Aya Sinada, Gezira
Design Zainab Gaafar
Sudan has various climates and different landscapes. However the largest areas of the country are with dry and semi dry regions, making preserving food especially seasonal crops a must that characterizes to a large degree the Sudanese food cooking style even in his book The Indigenous Fermented Foods of the Sudan: A Study in African Food and Nutrition Hamid A. Dirar describes Sudan as the world’s capital of fermented food.
The most known forms of preservation are: fermenting, salting, and drying.
In Sudan fermentation is used to explain a variety of cooking techniques other than adding yeast or waiting for food to go sour, culturing is used for milk products to make cheese, and curing or pickling is preparing food with brine, that is, salty water.
Cover picture © Aya Sinada, Gezira
Design Zainab Gaafar
