Week IV - Day 5
As with the first story from Week IV - Day 1, this tale was told
prematurely so, I had to dig into the recesses of my mind and remember what
else took place the day we went to pick up Michael’s new South Sudanese
passport and ID card. How could I forget the beginning of my second health
incident?
While waiting for the lunch period to end and to pick up
Michael’s new identity card and passport, we went with his cousin Ajing to eat.
The place was around the corner from the immigration office and had outdoor
seating at pretty clean tables. I’d been wanting some greens and the sisters
their had them! I was very happy and eager to show how I could not only eat South Sudanese food but, how I also enjoyed eating it.
Most traditional food ordered in South Sudan comes on one big tin platter
the size of an extra-extra large pizza. Our platter came with combo, asseeda,
dodo, and goat insides (think chittlin’s in a spicy red sauce). We washed our
hands as is customary before eating and dove into our food with bare hands. Did y'all know that I actually love eating with my hands and not utensils? Cora Mae would be so happy to know that I now wash my hands more than 10 times per day!
The food was deliciously rich and seasoned to perfection. It was also "street" food and I knew that we were taking a risk but, we could not resist. Eating made our wait seem shorter than it really was and having a conversation full of laughter and lighthearted jokes made the time spent totally appreciated.
Here are few descriptions of some of the foods mentioned above:
asseeda - fluffy balls of dough made from sorghum, similar to fufu and eaten with stew
combo - stew with a peanut butter base, containing okra and spinach, can also have meat or fish
dodo - chopped amaranth leaves and onion with or without meat in a stew form
kisra - flatbread made from fermented sorghum flour very similar to Ethiopian injera but much thinner
kudra - leafy greens more similar to collard or mustard greens
bamia - okra with onions and tomatoes
The food was deliciously rich and seasoned to perfection. It was also "street" food and I knew that we were taking a risk but, we could not resist. Eating made our wait seem shorter than it really was and having a conversation full of laughter and lighthearted jokes made the time spent totally appreciated.
Here are few descriptions of some of the foods mentioned above:
asseeda - fluffy balls of dough made from sorghum, similar to fufu and eaten with stew
combo - stew with a peanut butter base, containing okra and spinach, can also have meat or fish
dodo - chopped amaranth leaves and onion with or without meat in a stew form
kisra - flatbread made from fermented sorghum flour very similar to Ethiopian injera but much thinner
kudra - leafy greens more similar to collard or mustard greens
bamia - okra with onions and tomatoes
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