This is a specialty dish that’s particular to my tribe in Southern Sudan. It looks similar to large couscous, but it is made from red rice flour.
Abim Agianga

30 Jun 2013 - 8:48 PM  UPDATED 30 Mar 2021 - 4:54 PM

The flour is mixed with a little water to make a paste, then left overnight to ferment and develop a tangy flavour. When it’s ready to use, I use a technique where I scoop up handfuls and flick my fingers quickly through it until it eventually forms tiny spheres. This method was taught to us as kids, and has been passed down through the family.

Once the red rice flour is cooked, it can be served with any savoury dish. My family’s favourite is with beef and spinach stew. The spinach is an Australian addition that we all enjoy. We also like the red rice with cooked natural yoghurt and butter, which is boiled down to make a delicious sauce that complements all kinds of dishes.



South Sudanese red rice couscous


Interview Edwina Dick

Photography Katie Kaars