I've been exploring the offerings at our little hole-in-the-wall Sudanese place. There isn't much online about Sudanese cuisine and I have some questions I hope some Chowhounders can help with.
Kissra is the staple bread of Sudan, said to be made form corn or wheat. This place doesn't make their own but serves injera from a nearby Ethiopian grocery. I was told kissra and injera are the same thing. From what I read, kissra, besides being made from corn or wheat and not teff, is not fermented. Are the two breads the same other than perhaps in appearance?
Asida (the spelling on their menu, aseeda mostly online) - a porridge? They didn't have it to serve the day I wanted to try it but said it's the same thing as fufu, accompanied I believe by tagalia?, a stew made with powdered okra and dried meat. I've had fufu and wouldn't describe it as a porridge.
Taamia (their spelling) - tamia is the Sudanese word for falafel; both taamia and falafel are listed on the menu but not together. I asked and just got the explanation they're the same thing. I was hoping taamia was their spelling of tamaaya, the Sudanese green hamburger, but no such luck. Anyway, I was under the impression from reading online that Sudanese falafel is like Egyptian, made from fava beans rather than chickpeas but what I got was made from chickpeas. Was I mistaken to expect fava beans?
Just some questions as I try to sort this out and I will appreciate any clarifications or further comments.
If it makes any difference, the proprietors and customer base are probably from southern Sudan judging by the t-shirts for sale.