Sudan used to be the largest country in Africa and one of the largest in the world, until the southern part separated into South Sudan in 2011. There are hundreds of different ethnic groups, but most Sudanese are Muslims and speak Arabic. English is the second official language. With the names Nubia and Ethiopia (which nowadays is a different country) Sudan has a rich history of ancient civilizations, spanning over 10,000 years, most of which resided along the river Nile. Since its own independence in it 1956 it has gone through two civil wars and the Darfur war. Sudan suffers from many problems, from human rights violations and hunger to desertification (most of the country is already desert). While the economy is growing, the oil reserves haven’t been able to abate poverty. Football and various kinds of traditional music are important parts of the culture.
Because of the huge ethnic diversity, the Sudanese cuisine is also very diverse. It has got significant influences from Middle East. Stews served with porridge or bread form the traditional meal, especially a bread called kissra made from durra or corn. For porridge sorghum and millet are also used. Stews often contain offal, fish potatoes, eggplant, onion, greems. tomatoes and okra, sometimes dairy as well. They may be flavoured with cinnamon and cardamom, sometimes dates or peanut butter. Alcohol is banned by law, but illegal alcoholic drinks are brewed from e.g. dates. Some non-alcoholic drinks are made from fruit, others from corn flour. Coffee and hibiscus tea are very popular. Coffee is often spiced and sweetened with plenty of sugar.
This was a bit of a peculiar recipe (I don’t know how authentic): tomatoes in tomato sauce with fresh tomatoes. They are, however, stuffed with something other than tomatoes. In Europe when tomatoes are stuffed usually a slice is removed from the top and the innards scooped out. Here, however, a deep cross is cut into the tomato before scooping. They were a bit hard to fill without spilling the stuffing, and somewhat difficult to fry, as well. Plus they hardly even look like stuffed tomatoes in the photo. I used kumatoes (tomatoes that are green when ripe), hoping for a nice contrast in the photo, but you can barely see it. The dish was okay, it tastes like you’d expect – tomatoes, dill and cinnamon. The cinnamon makes for a very nice smell when baking it. The original recipe didn’t have cooking times or temperatures, so I had to make them up.
2/3 lbs/300 g mock minced meat (e.g. finely chopped seitan or 1 1/4 cup/3 dl reconstituted TVP)
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
4 tbsp chopped fresh dill
7 oz/200 g cooked rice
8 firm, large tomatoes
4 tbsp (coconut) oil
1.5 cups/360 ml tomato paste
1.5 cups/360 ml water
1/2 tsp salt
1 tsp cinnamon
1 tsp garlic powder
green olives for garnish
Preheat the oven to 390F/200C. Mix the rice, mock minced meat, salt, pepper, 1 tsp garlic powder and dill together.
Slit the tomatoes halfway across the centre (to create a fairly deep cross in the stem end). Squeeze the tomatoes to open the slits and scoop out the flesh with a spoon.
Heat the oil in a large frying pan and fry the tomatoes in the fat, rolling them constantly until they become dark red on all sides. Remove the tomatoes along with the oil and place in a casserole dish.
Combine the tomato paste and water along with the salt, cinnamon and the other 1 tsp garlic powder. Stuff the tomatoes with the rice mixture and cover with the tomato sauce. Bake in the oven for 30 minutes.
Serve hot, surrounded with sliced raw tomatoes and top each slice with green olives. Makes four portions.