Sudanese cuisine consists of a generous share of stews and gravies—often eaten by hand—fresh and cooked salads, dips, lime, peanut, rice dishes, sweet and savory pastries, unique breads, and decadent desserts. In line with other Muslim-majority countries, lamb and chicken are the preferred meats. However, beef is also cooked, as well as fish if it is easy to obtain. The crowning glory and jewel of a Sudanese seniyya, or food tray, is considered the kisra and mullah. The former are wafer-thin sheets of fermented sorghum with a mild tangy taste that provide a carb base for stews such as mullah—a thick meat-based gravy bursting with flavour. The appearance of the dish is admittedly unremarkable and does not betray its lusciousness—a quality repeatedly found in Sudanese foods, turning every dish into a terrific surprise.