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by The Republic of Lower Nubia. . 69 reads.

The Traditional Nubian Dish

Nubian Roselle Ram, Ⲛⲩⲃⲓⲁⲉⲅⲉⲇ

Nation: Lower Nubia

Submission date: (2020/04/28)


Above: A Finished Dish of Nubian Ram Cooked in Roselle, and Onion broth, Infused with Sesame, Gudaim and Cymbopogon Grasses and covered in Tamarind Sauce.


Ingredients:

  1. Ram Loin (cooked slowly, before boiled in a vegetable broth).

  2. Sesame.

  3. Salt.

  4. Cymbopogon Grasses native to Eastern Sudan.

  5. Dried & Crushed Gudaim Fruits

  6. Onions. (For the Sudan Broth)

  7. Cut Doum Palm Fruits (also used to sweeten the meat).

  8. Roselle (For the Sudan Broth)

  9. Tamarind.


Important Notice:

Raw meats and dairy from these species of animal can spread MERs, so thorough cooking is advised if you're trying this at home.


History & Meaning of this Dish

For thousands of years, the Beja people have been nomadic along the eastern and northern boundaries of Sudan. These people, due to their nomadic lifestyle, have had minimal working ingredients, but they have commonly used what was on hand; meat from their cattle, local wild grasses and fruits which can be foraged and are also used medicinally, and the dairy from their cattle. Today Nubians follow a sedentary lifestyle, which allows for the more common luxury food product; such as onion & salt, but the meal which had been a staple of roaming Beja people - who provided to early Nubian refugees has continued to be an important national dish.

Such a dish, therefore, symbolises the settling of the people into Lower Nubia from their flight from Egypt & Sudan. Extols the virtues of the Bejan kindness, and expresses in a modern form, the staple meal of the refugee populations.


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