Sudan has a mix of cultures owing to the different ethnicities settling in the country over the years, merging with their local culture. Turkish, Indian, Arabian, African, Turks and Greeks have influenced and shaped the cuisine of Sudan which is why you'll come across different varieties of sweets and desserts that are earthy and simple in nature.
Made from semolina, Basbousa goes by different names in different Middle Eastern countries including the African Sudan. It's made with semolina mixed with yoghurt or milk with coconut and cooked till it forms a dense cake texture. It's sprinkled with nuts and drizzled with sugar syrup flavoured with rosewater or orange blossom water. The cake is extremely sweet because of the sugar syrup and seeps into the crevices of the semolina cake. This dessert highly likely came from the era of the Ottoman Empire of the Turks. You might want to add this to your list under suji cake recipe.
This one's a common dessert in many Arab countries, including Sudan. It's a lump of dough made by cooking flour in water with butter and honey. Wheat is not always used, red millet, sorghum and even corn is used to make the Asida. If you think this looks like the African Fufu, the feel and look of Asida is similar. You will find them eaten during traditional ceremonies and festivities like Eid and Mawlid. It is eaten as is and sometimes alongside stews, meat, fish and vegetables. You will find this dish present and almost every meal that the Sudan people eat.
One of the mant Christmas cookies in Sudan, that is also eaten in neighbouring countries, Ghorayebah is usually baked by families during Christmas festivities in most African countries. These are butter cookies which are made in almost of Middle Eastern countries and have a melt-in-your-mouth quality to them. They might also use ghee instead of butter along with egg, flour and icing sugar with a clove or nut inserted on their oval surfaces and baked. The bottom of the cookies turn golden but the surface reminds white even after baking. You can also find them around the country during Ramadan, Eid and weddings.
This is a pancake that is unique to Sudan and made mostly in the northern parts with fermented wholemeal wheat flour and puffs up into a spongy pancake to soak up the local stews. They are Sudan’s pancakes eaten with savoury side dishes but sometimes eaten plain because they tend to be filling.
In Sudan, halva is made from sesame seeds and is said to be a symbol of hospitality in the country. Halva is served to guests as a sign of welcoming them, typically after a full meal. Sudan’s halva is firm rather than the thick gooey version of halwa we have in India and it has a richer and nuttier aroma because of the sesame seeds used to make it.
Peanuts are common to Sudan and Ful Sudani is a kind of transitional sweet cookie that uses them. To the peanuts, egg whites, salt and sugar are used and baked. They are similar to macaroons and the peanuts used are roasted then ground, that gives them impeccable flavour. They look like crumbly cookies with rough edges and enjoyed with cinnamon tea.
By now you might've grasped that Sudanese folks love their cookies with a lot of sugar. Kahk is one such cookie which is prepared in most Middle Eastern and North African countries including Sudan. The cookies are cut into different shapes, baked and then coated in powdered sugar. The cookies are made in every home and are crumbly, sweet and flaky. They sometimes have a nutty filling, mostly green pistachios. Bite into one and the smell of ghee or clarified butter will hit your nose, with the nutty taste of the filling, along with the cookie’s appetizing texture and the sugar rush from the coating.
Sounds familiar? Betefour, petit fours? Betefour is the local pronunciation of the petit fours and are jam-filled cookies that hail from Egypt. These are quite indulgent and comes in an assortment of shapes and the cookies are often dipped in chocolate and sprinkled with nuts. The cookies are ultra light and crispy and mostly made by the women in the family.