South Sudanese Proverb: Better a meal of vegetables where there is love than a fatted ox where there is hatred 

South Sudan is one of the world’s ‘youngest’ countries having gained independence from Sudan in 2011. Since 2013 South Sudan has faced violent civil conflict within it’s newly established borders leaving over 2 million of it’s population displaced as refugees, many of them in neighbouring countries. With a total population of only 11.56 million, 66% are affected by food scarcity and chronic malnutrition – the highest percentage of any population in the world. In 2014 Action Against Hunger have helped 447,217 people, predominantly in getting access to safe water.

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Pasipasi kpedekpede na passio


The food in Sudan is very similar to that of it’s Nile River neighbour Egypt and is heavily influenced by Arabic culture. The food in South Sudan however, more closely reflects the food of it’s neighbours in Kenya and DR Congo. Peanuts feature heavily as do sweet potatoes, yams and sorghum (a type of grain). Here I’ve made one of the most popular South Sudanese dishes – spinach, sweet potato and peanut stew which would normally be served with rice, couscous or sorghum. Due the price of meat, beef would normally only be added on special occasions – I had some left over beef short rib so this is a special occasion Pasipasi kpedekpede na passio.


Pasipasi kpedekpede na passio

  • Rice
  • Vegetable oil
  • Sweet potato
  • Garlic
  • Fresh tomato
  • Spinach
  • Tomato puree
  • Stock cubes – Maggi brand is the famous stock cube used in Africa – it’s very salty so it works as seasoning too!
  • Peanut butter
  • Palm oil
  • Peanuts
  • Beef (optional)

Tomato Salad with Peanut and Lime Dressing

  • Fresh Tomatoes
  • Parsley
  • Sugar
  • Salt
  • Chilli
  • Pepper
  • Peanut butter
  • Lime
  • Olive oil



Pasipasi kpedekpede na passio

  1. First put on some rice – heat some vegetable oil in a pan and boil the kettle. Add uncooked rice and salt to the oil and fry until the rice toasts and becomes white, once all the rice is equally toasted add boiled water to up to  cm and half above the top of the rice, cover and low the heat completely.
  2. Peel and cut sweet potatoes into chunks and add to a pan with palm oil, fry on all sides then add chopped garlic.
  3. In a bowl add boiled water to Maggi stock cubes to dissolve – add the whole thing to the pan with some fresh chopped tomatoes, tomato puree and let the mixture cook and the sweet potato braise.
  4. At this stage I added the meat from some left over beef short ribs and added a bone to the pan for flavour – if you don’t have cooked meat, brown some beef at the beginning before adding the other ingredients then just cook as before, alternatively don’t put any meat in at all!
  5. Turn off the rice but don’t remove the lid, the steam will finish the last bit of cooking.
  6. The liquid should now have reduced a little and have good flavour! Stir in quite a bit of peanut butter so that the sauce thickens.
  7. Once the sauce is a good consistency pop a pile of spinach on top – the steam from the stew will cook it down and you’ll be able to mix it in after about 30 seconds.
  8. Crush some peanuts and serve on top of your stew with rice.

Tomato Salad with Peanut and Lime Dressing

  1. Chop fresh tomatoes roughly and finely chop fresh parsley, mix together in a bowl an sprinkle a little sugar to bring out the flavour. – This also helps to release the juice from the tomato so it literally creates it’s own dressing anyway!
  2. In a separate bowl squeeze a lime and add a tablespoon of peanut butter to the juice with olive oil, finely chopped chilli, salt and pepper.
  3. When you’re ready to serve spoon some dressing over the salad.

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2 thoughts on “SOUTH SUDAN

  1. Pingback: The Countries | Sophia's Global Food Challenge

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