It may seem unusual to a Western palate, but porridge is actually one of the main foods eaten in Sudan – and not just for breakfast! Generally made with wheat, soghrum or corn flour, the starch is served alongside stews. Broad bean balls are also popular. Known as tamayya, the dish is often prepared a group, which makes the process far quicker, less labour intensive and, with banter and gossip, lots of fun as well. Peanuts are another key ingredient in Sudanese cooking. Contributing both texture and flavour, they are often added to hot dishes, like this beef, spinach and peanut stew, or ground down and served as a sauce. For a sweet Sudanese dessert, try sweetened semolina, which is particularly common in the south.