What's for breakfast in Sudan?

Summary by Krater

The hosts prepare and review a Sudanese breakfast spread featuring chickpea falafel (tameya), a peanut-based chili sauce (shatta bil-dakwa), a peanut tomato salad (salatat dakwa), fool, halawa (henena), scrambled eggs with coriander, and white cheese.

From the video

Answers: How do you make a traditional Sudanese breakfast including tameya, fool, and shatta bil-dakwa?

• Sudanese breakfast recipes
• Chickpea falafel tameya
• Peanut chili sauce shatta bil-dakwa
• Sudanese peanut salad salatat dakwa
• Sudanese fool with fava beans

Ingredients

• limes
• red and green chillies
• peanut butter
• 1 tbsp white vinegar
• 1/2 tsp cayenne powder
• 1/4 tsp salt
• 250 g dried chickpeas
• 1 small onion
• 4 cloves garlic
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 4 tbsp toasted sesame seeds
• 1 tsp baking powder
• vegetable oil
• water
• 1 onions
• 1 green chilli
• 4 tomatoes
• 50 g crunchy peanut butter
• 1/4 tsp black pepper
• 400 g can fava beans
• 1 tbsp sesame oil
• 1 tomato
• 50 g white cheese
• 3 eggs

What it concludes

• Dry chickpeas must be used instead of canned chickpeas for tameya so the falafel does not disintegrate in hot oil.
• Baking powder should be added to the falafel batter right before frying to ensure it rises and stays fluffy inside.
• Frying tameya in deep oil rather than shallow frying prevents the patties from falling apart.
• Sudanese sesame oil, which is unroasted, is essential to avoid bitterness in dishes like fool.
• Fava beans should be cooked and mashed with a potato masher, seasoned with coriander, salt, and sesame oil, and served with chopped tomatoes and white cheese.