Households' dietary habits and food consumption patterns in Hamishkoreib locality, Kassala State, Sudan Fatima A. Khalid, Awadia K.M. Ali, Siteldar A.

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Households' dietary habits and food consumption patterns in Hamishkoreib locality, Kassala State, Sudan Fatima A. Khalid, Awadia K.M. Ali, Siteldar A. Ali, Zemzem Y.A. Mosmar, Sarah S.M. Salih, Tahani K. Salman, Mohammed A. Desogi, Mohammed A. Soghaier, Eltayeb E. Mohammed, Abdalla A. Mohammed Journal of Ethnic Foods Volume 4, Issue 3, Pages 181-186 (September 2017) DOI: 10.1016/j.jef.2017.08.009 Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 1 Traditional food. (A) Kisra is prepared from sorghum. The fermented dough is prepared traditionally by mixing with a small amount of the previously fermented dough with the mixture of flour and water, to act as a starter. Then the dough is left to ferment overnight. The fermented dough is baked on a hot steel plate at 150−160°C. (B) Tenoor hadeep is also made from stiff sorghum dough but here, the stiff dough is stuck to the sides a tin under the ground. Then it is covered until the dough is well cooked. (C) Assida is prepared by pouring stiff sorghum dough into boiling water, with continuous stirring until the dough is well cooked and forms a stiff porridge. Journal of Ethnic Foods 2017 4, 181-186DOI: (10.1016/j.jef.2017.08.009) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 2 Food preparation implements. (A) Pot used for boiling water to prepare assida. (B) Tin used to make tenor hadeep. Charcoal is fired inside it under the ground. (C) Stones, locally known as morhaka, used in some areas of Sudan for grinding cereals such as sorghum and millet. They consist of two stones; on the larger one, sorghum is poured and ground by the smaller stone. Journal of Ethnic Foods 2017 4, 181-186DOI: (10.1016/j.jef.2017.08.009) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 3 Map of Kassala State showing the 11 Localities. Source: A Comprehensive Food Security Assessment in Kassala State, Sudan. United Nations World Food Programme and Kassala State Ministry of Agriculture, 2012. Journal of Ethnic Foods 2017 4, 181-186DOI: (10.1016/j.jef.2017.08.009) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Journal of Ethnic Foods 2017 4, 181-186DOI: (10. 1016/j. jef. 2017. 08 Copyright © 2017 Korea Food Research Institute Terms and Conditions