Juba Central Equatoria, South Sudan Travel Guide
South Sudanese cuisine draws from numerous ethnic groups (Dinka, Nuer, Bari, Azande) and historical ties to Sudan and East Africa. The diet centers around grains, pulses, vegetables, meat, or fish.
Food is commonly prepared communally, emphasizing sharing and hospitality. Meals are often practical, counting on readily available ingredients.
As the capital, Juba's cuisine broadly represents the entire country, featuring dishes from various ethnic groups.
Cuisine also shows influences from neighboring countries, notably Ethiopia and Uganda.
There is a limited presence of international cuisine, mainly due to the expatriate community.
A thin, fermented flatbread made from sorghum flour. It has a slightly sour taste and spongy texture, served with stews.
Find it in neighborhood places to eat.
A thick, sticky porridge from sorghum or millet flour, forming a dough-like ball. Served with stews, used to scoop up sauce.
A staple in local restaurants.
A green stew made from jute mallow leaves, often with meat or chicken meat. Distinct, slightly slimy texture and savory flavor.
Widely available in local eateries.
Karkadeh (hibiscus tea), strong local coffee, fresh juices. Widely available.
Merisa (local sorghum beer - caution advised), local lagers like White Bull. Public consumption should be discreet.
Limited to international hotels, offering a mix of global and domestic dishes in a formal, air-conditioned setting. Prioritize hygiene and security.
Cater to expatriates and local professionals. Offer a mix of African, Ethiopian, and sometimes basic Western cuisine.
Plenty of local "tea shops" and small restaurants offer staple South Sudanese dishes at very affordable prices.
Juba's largest market. A sensory experience with diverse food stalls. Be vigilant about food safety.
Offers a glimpse into local life and commerce.
Local social hubs offering breakfast items like Ful medames and local bread. Hot food is generally safer.
A good place to observe daily life.
Common due to proximity.
Similar to Ethiopian, available.
Found in hotels/expatriate spots.
Variety is not extensive.
Halal meat may be available in some areas with a Muslim population. Inquire locally.
Look for specific butchers or restaurants.
Food that follows jewish dietary laws is generally not available in Juba.
Consider bringing pre-packaged options if needed.
Carry language cards for specific dietary needs (e.g., "without meat," "no dairy") in Juba Arabic.
Self-catering offers the most control for strict dietary requirements by purchasing fresh produce from markets and preparing your own meals.
Formal culinary experiences for tourists are not a prominent feature of Juba's nascent tourism industry.
Not formally accessible to tourists in Juba.
Not available for tourists in Juba.
No established food festivals marketed to tourists.
No special dining concepts marketed for tourists exist in Juba.
Dining is mainly functional or hotel-based.
Your dining experience will mainly consist of genuine local eateries or hotel dining.
This provides a genuine local perspective.
Explore local food, but always prioritize hygiene and safety. Stick to hot, freshly cooked meals.
Dine in establishments with good customer turnover and visibly clean preparation areas to minimize risks.
Carry hand sanitizer. Avoid uncooked or peeled items from street vendors unless you are confident in their cleanliness habits.
Juba's dining options offer a sample of local life, but caution is advised with food preparation and sources outside of established hotels.
