A fragrant spice mix of dried herbs, peanuts, and spices, eaten as a dip with bread rather than a seasoning. ¹⁾

Thin, fermented sorghum bread with a slightly sour taste, baked quickly on a hot surface. ²⁾

Sun-fermented wheat bread leavened naturally outdoors, producing a distinctive earthy aroma. ³⁾

A thick sorghum or millet porridge, often sweetened with dates or honey. ⁴⁾

Slow-baked meat or vegetable stew cooked in clay pots, infused with cumin and coriander. ⁵⁾

Sun-dried fish rehydrated and cooked into a rich, intensely flavored stew—an ancient preservation practice. ⁶⁾

Okra stew cooked with minimal tomato, allowing the vegetable’s natural flavor to dominate. ⁷⁾

Fava beans simmered slowly with cumin and oil, thicker and earthier than northern Egyptian versions. ⁸⁾

Warm dates drizzled with clarified butter infused with local spices, served as a nourishing snack. ⁹⁾

Chicken gently smoked using aromatic woods and herbs, a traditional Nubian cooking method. ¹⁰⁾

Lentils cooked with onions and spices into a dense, comforting dish suited to desert evenings. ¹¹⁾

Fresh Nile fish baked with onions, peppers, and spices, lighter and less acidic than coastal versions. ¹²⁾

A tangy-sweet beverage made from tamarind pulp, prized for cooling properties in hot climates. ¹³⁾

Simple confections made from sesame seeds and honey or molasses, chewy and aromatic. ¹⁴⁾

A savory use of hibiscus leaves, cooked into a tangy soup unlike the more common hibiscus tea. ¹⁵⁾