Fish & Rice · Red Sea Classic
Sayadia (Red Sea Fish & Rice)
Photo: young shanahan / Wikimedia Commons · CC BY 2.0
The rice is traditionally cooked in the same broth used to poach the fish, so the grains soak up the seafood flavor and turn a deep amber from caramelized onions before the fish is set back on top.
Sayadia pairs a whole grilled or pan-seared Red Sea fish with cumin-scented rice cooked in fish stock and deeply caramelized onions. In Port Sudan, where the daily catch comes straight off fishing boats at the harbor, it's the go-to dish at portside restaurants and family lunches.
Why it's made this way: As Sudan's main gateway to the sea, Port Sudan built its cuisine around the fresh catch its harbor brings in daily, and sayadia — a dish shared with fishing communities across the wider Red Sea and Levantine coast — became the city's signature way of serving it.
More from Sudan
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Ful Medames
Tamiya
Gurasa (Sudanese Flatbread)
Karkadé (Hibiscus Tea)
Zalabiya (Sudanese Fried Dough)
Part of World of Street Food — 3248 dishes from 118 countries.
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