🇸🇸 The cattle breeds of South Sudan
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Cattle are a small part of the picture in what is recorded of South Sudanese cooking. The everyday base is grain, above all sorghum and maize, worked into pancakes and porridges. Meat comes from goats, sheep, chickens and fish from the rivers and lakes.
- Kisra, a sorghum pancake, is the national dish of South Sudan
- Maize and sorghum are the base grains of the cuisine
- Meat is boiled, grilled or dried
- Goat, mutton, chicken and fish are the meats named
- Arab cooking has shaped South Sudanese food
Cattle in South Sudan
In the accounts of food in South Sudan, cattle sit at the edge rather than the centre. The staple grains are sorghum and maize, eaten as kisra, a thin sorghum pancake that is the national dish, as aseeda, a sorghum porridge, and as wala-wala, a millet porridge. Alongside these come yams, potatoes, beans, lentils and peanuts, with okra, fruit and vegetables. Meat is boiled, grilled or dried. The animals named are goats, sheep and chickens, plus fish from the rivers and lakes. Arab cooking has left its mark on the kitchen. Cattle play only a small part in the meals described.
The facts in this overview come from the Wikipedia article "South Sudanese cuisine", written by its contributors and used under the CC BY-SA 4.0 licence. EveryCow rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
Cattle towns and fairs of South Sudan
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