 The former are wafer-thin sheets of fermented sorghum with a mild tangy taste that provide a carb base for stews such as mullah—a thick meat-based gravy bursting with flavour.The appearance of the dish is admittedly unremarkable and does not betray its lusciousness—a quality repeatedly found in Sudanese foods, turning every dish into a terrific surprise.Up until recently, most homes in Khartoum, Sudan’s capital city, were readily open to passersby.