Evan here. Before we get into the show, a quick announcement. You may have already noticed,

but we're changing things up a little. You'll now be getting twice the good food in your feed

every week. That's right. We're dropping two episodes a week on our usual Friday and now in the

middle of the week, too, every Wednesday. Episels will be a little shorter,

but everything you love from good food will still be featured throughout the week,

like interviews with chefs and cookbook authors, food stories and recipes from around the world,

and of course, the Market Report. So keep an eye out here for Good Food, now every Wednesday and Friday from

KCRW. Now on to the show. From KCRW, I'm Evan Klyman, and this is Good Food. How much do you know about

Sudan? In my news feed, I read about the Civil War that has engulfed the country for the last

three years. But until I read Omer-Tujani's book, I had no frame of reference for the culture or

the land. Sudan is enormous. It's a country of 50 million people in northeast Africa,

bordered by seven countries, including Egypt and Ethiopia.

In the Sudanese kitchen, Omer shares recipes from his family.

Alongside recipes, he collected from communities in the arid north, the lush south, and the mountainous west.

His collection of recipes is the first commercially

available Sudanese cookbook in the West. Hi, Omer. Hi, thanks for having me. Oh, it's just

wonderful to have you join us. Tell us about your background, where you're born, where you were

raised, and just a little bit

about your life, like before and after writing this cookbook?

Sure, sure.

So it's quite coincidental because I was born in Dublin, Ireland, on St. Patrick's Day.

Wow.

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