A tasty Sudanese dish made with meat, potatoes, carrots, and peas as the main ingredients, called Kabab. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan.
KHARTOUM JULY 31: A Sudanese dish made with meat, potatoes, carrots, and peas as the main ingredients. I use lamb, but you can use your preferred meat (beef or goat). Kebab or kabob or Kabab is a type of cooked meat dish that originates from cuisines of the Middle East.
Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan, or prepared as a stew.
The traditional meat for kebabs is most often ovine in origin, but regional recipes may include beef, goat, chicken or fish.
- 1kg lamb (boneless and cut into tiny pieces)
- 1 large onion
- 2kg Potatoes
- 1kg Carrots
- 500grams peas
- 2 tablespoons vegetable stock powder
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 2 tablespoons tomato paste
- 2 tablespoons garlic paste
- Black pepper
- Salt to taste
The word kebab likely came to English in the late 17th century from the Arabic kabāb, partly through Hindustani, Persian and Turkish. According to linguist Sevan Nişanyan, the Turkish word kebap is also derived from the Arabic word kabāb, meaning roasted meat.
Suya is a spicy kebab which is a popular food item in West Africa that originated in Nigeria. It is traditionally prepared by the Hausa people of Nigeria, Cameroon, Niger, Ghana and some parts of Sudan (where it is called agashe).