Sudanese cuisine has various influences, but none of them is dominating the regional culinary cultures. Among these, there is the Egyptian cuisine, the Ethiopian and the Turkish one meatballs, pastries and spices, but there are also numerous dishes that are specific to all Arabian nations. Foul, made from fava beans, is a common dish. Fresh fruit and vegetables are very common. Local Sudanese breads are Kissra, a bread made from durra or corn; Aseeda, a porridge made from wheat, millet or corn; Gurassa, a thick bread from wheat flour similar to pancake, but thicker.One local Northern Sudanese dish is Gurassa Bil Damaa which is a bread of unleavened wheat similar to pancake but thicker, topped up with meat stew.Some Eastern Sudanese dishes are Mukhbaza which is made of shredded wheat bread mixed with mashed bananas and honey, and Selaat, which is lamb meat cooked over heated stones and Gurar which is a kind of local sausage cooked in a similar way to Selaat.One of the popular dish from western Sudan is Agashe, a dish prepared with meat seasoned with ground peanuts and spices mainly hot chilli, and cooked on a grill or an open flame. One of the main attractions is Sug al Naga The camel market North of Omdurman, where you can select your meat of choice and then hand it over to one of the ladies to cook it for you in the way which you prefer.Sudan also has some refreshing drinks such as Karkade hibiscus which can be served hot or chilled, aradeeb tamarind and gongleiz made with the baobab fruit.The local energy drink is a carbohydrates laden drink known as Madeeda. There are several types of Madeeda, made with dates or with Dukhun Millet or other types blended with fresh milk, and usually heavily sweetened with Sugar. You might consider asking for reduced sugar in Madeeda and in Mukhbaza, as it might otherwise be too sweet.