Nile Kitchen

Egypt's national street dish — rice, lentils, macaroni, chickpeas, crispy onions and tomato-vinegar sauce.

Slow-cooked fava beans seasoned with cumin, lemon and olive oil — the universal Egyptian breakfast.

Sudanese fava beans cooked down with peanut, sesame oil, cheese and chilli — denser than Egyptian ful.

Jute-leaf soup with garlic and coriander, served over rice with chicken or rabbit.

Egyptian falafel made from fava beans instead of chickpeas — herb-green inside, crispy outside.

Vegetables (vine leaves, cabbage, courgette) stuffed with spiced rice and herbs, slow-simmered.

Thin Sudanese sorghum flatbread, fermented and griddled — staple of every Sudanese meal.