A culture of a civilization is based upon its accumulating heritage. The dietary habits of people show an aspect of this civilization's culture. Sudanese cuisine is as diverse as its geography and cultures. Central Sudan, is perhaps the region that is the most diversified and colorful in its cuisine and dietary habits. This is due to its being a melting pot for the different Sudanese cultures and
peoples, and to its exposure to external influences, like the effect of the British domination during the Condominium period. Societies always start with simple, unsophisticated types of food and gradually with their growth and development, they begin to improvise and discover more tasteful and sophisticated dishes, each depending on the types of new animal and agricultural discoveries. After having established their basic cuisine, they tend to the development of complementary foods e.g. appetizers, desert and other foods, which allows for the emergence of a distinct cuisine. The external influences on people's dietary habits in Sudan could be mentioned here, for example, red pepper and other spices like garlic, pepper and others. They were brought to Sudan by the Syrian traders and Arab settlers from the Mediterranean who came to Sudan during the Turkish rule. They also introduced some dishes e.g. Not only that, they also introduced some vegetables and fruits that were not known in Sudan. The abundance of rivers, lakes and swamps had made the people in southern Sudan regions dependent on fish for their food. A popular dish is a stew named (Kajaik), which is cooked of dried fish. It is added to the porridge, which common throughout Sudan, (Aseeda) is made of sorghum. Sometimes natural margarine is added to the mixture.
