Aswad Recipe


4 large aubergines / egg plant (aswad)
3 tbsp peanut butter
5 lemons
1 tsp salt
1 tsp black pepper powder
1/2 tsp cumin
1 tbsp vinegar
3 cloves garlic
1 green pepper (optional)
1 small onion (optional)
5 green chilies (optional) 


Heat aubergines on flame of stove.  Peel when soft and burnt.  In a bowl, mix peanut butter with lemon juice.  Add aubergines to mixture and mash.  Add one tablespoon of vinegar, cumin, salt, pepper and crushed garlic.

Aubergines may taste burnt and gassy (but not Naemea's), if this is not desired, we'd recommend frying the aubergines in oil rather than burning them in the flame.



After learning to cook Sudanese-style, Mark left Khartoum and paddled 3,000 miles down the River Nile through much of Sudan. Click here to find out about his Nile adventure and read extracts from his book based in The Sudan.



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