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Introduction: South Sudanese cuisine

South Sudanese cuisine is a unique blend of African and Arab influences, resulting in a diverse range of dishes that reflect the country’s cultural history. The cuisine is characterized by its use of spices, herbs, and a variety of meats and vegetables. While savory dishes are a staple of South Sudanese cuisine, the country also has a rich tradition of sweet treats and desserts.

Sweet treats from South Sudan

South Sudanese cuisine features a range of sweet treats and desserts that are as diverse and flavorful as the country’s savory dishes. From rich, creamy puddings to sweet, sticky pastries, there is no shortage of delicious sweet treats to be enjoyed. These desserts are often enjoyed as a special treat during festivals and celebrations, or as a way to mark important occasions.

Popular South Sudanese desserts

One of the most popular South Sudanese desserts is ugba, a rich, sweet pudding made from rice flour, coconut milk, and sugar. Ugba is often flavored with cardamom, cinnamon, and other spices, and is typically served cold. Another favorite South Sudanese dessert is kisra, a sweet pastry made from wheat flour, sugar, and butter. Kisra is often filled with dates, nuts, or other sweet ingredients, and is typically served with tea or coffee.

Ingredients used in South Sudanese sweets

South Sudanese sweets and desserts are typically made with a variety of local ingredients, including wheat, rice, coconut milk, honey, and a range of spices and herbs. Many of these ingredients are grown locally, and are an important part of South Sudanese cuisine. The use of spices and herbs in South Sudanese sweets is particularly important, as it helps to balance the sweetness and add depth of flavor to these dishes.

Traditional methods of preparation

Many South Sudanese sweets and desserts are made using traditional cooking methods, such as baking or boiling. These methods have been passed down through generations, and are an important part of the country’s culinary heritage. Traditional methods of preparation often require a great deal of time and effort, but the resulting desserts are rich, flavorful, and deeply satisfying.

Conclusion: Sweet flavors of South Sudan

South Sudanese cuisine is a rich and diverse culinary tradition, with a range of delicious sweet treats and desserts to enjoy. Whether you’re a fan of creamy puddings, sticky pastries, or rich, sweet cakes, there is something for everyone in South Sudanese cuisine. So why not try some of these sweet treats for yourself, and discover the rich and complex flavors of South Sudan?

Introduction: Spanish Desserts & Sweets

Spanish cuisine is renowned for its rich flavors and diverse range of dishes, and its desserts and sweets are no exception. From light and creamy custards to crumbly shortbread cookies, there are plenty of delicious treats to satisfy your sweet tooth. Many of these desserts have a long history and are deeply ingrained in Spanish culture, making them an essential part of any authentic Spanish dining experience.

1. Churros: Iconic Spanish Treat

When it comes to Spanish desserts, churros are perhaps the most iconic. These deep-fried doughnuts are made from a simple mixture of flour, water, and salt, and are typically served with a thick, hot chocolate dipping sauce. They are traditionally eaten for breakfast or as a snack, and are a popular street food in Spain and many other Spanish-speaking countries.

2. Flan: Traditional Spanish Custard

Flan is a classic Spanish dessert that has been enjoyed for centuries. It is a creamy custard made from a mixture of milk, eggs, and sugar, and is often flavored with vanilla or other spices. It is typically served cold and topped with caramel sauce, which gives it a sweet and slightly bitter flavor. Flan is a popular dessert for special occasions and is often served at family gatherings and celebrations.

3. Turrón: Christmas Almond Candy

Turrón is a traditional Spanish Christmas candy that is made from a mixture of almonds, honey, and sugar. It is typically shaped into a rectangular block and can be either hard and crunchy or soft and chewy, depending on the recipe. Turrón is a popular gift during the holiday season and is often enjoyed with a glass of sweet dessert wine.

4. Polvorones: Crumbly Shortbread Cookies

Polvorones are crumbly shortbread cookies that are a staple of Spanish cuisine. They are made from a mixture of flour, sugar, and butter, and are often flavored with cinnamon or other spices. They are typically served during the Christmas season and are a popular dessert to enjoy with a cup of coffee or tea.

5. Arroz con Leche: Spanish Rice Pudding

Arroz con leche is a classic Spanish dessert that is similar to rice pudding. It is made from a mixture of rice, milk, sugar, and cinnamon, and is typically served cold. Arroz con leche is a popular dessert in Spain and many other Spanish-speaking countries, and can be found in many different variations.

6. Crema Catalana: Spanish Crème Brûlée

Crema Catalana is a Spanish version of the classic French dessert, crème brûlée. It is made from a mixture of milk, sugar, egg yolks, and cornstarch, and is flavored with lemon zest and cinnamon. It is typically served cold and is often topped with a layer of caramelized sugar, which gives it a crunchy texture and a sweet, caramel flavor. Crema Catalana is a popular dessert in Catalonia, a region in northeastern Spain.

Introduction to Sri Lankan Cuisine

Sri Lankan cuisine is a unique blend of flavors and spices which reflects the country’s vibrant culture and history. The cuisine is influenced by the island’s geography, tropical climate, and the country’s diverse communities. The cuisine is also characterized by the use of aromatic herbs and spices such as cinnamon, cardamom, cloves, and curry leaves.

Traditional Desserts in Sri Lankan Culture

Sri Lankan cuisine offers a variety of sweet treats that are perfect for satisfying sugar cravings. The country’s traditional desserts are a fusion of flavors that are unique to the region. The desserts are often made with rice flour, coconut, jaggery, and spices, which give them a distinct taste and texture. The desserts are also often associated with cultural events such as weddings, New Year celebrations, and religious festivals.

Kavum: The Popular Sweet Cake in Sri Lanka

Kavum is a popular sweet cake in Sri Lanka that is made with rice flour, coconut, and jaggery. The cake is traditionally deep-fried, which gives it a crispy texture. The cake is usually shaped like a small disk or a diamond and is often served during religious festivals, such as Vesak and Poson.

Kokis: The Deep Fried Crispy Delight

Kokis is another popular deep-fried sweet snack in Sri Lanka. The snack is made with rice flour, coconut milk, and jaggery and is shaped like a flower or a star using a special mold. The snack is crispy on the outside and soft on the inside, making it a favorite among Sri Lankan sweet lovers.

Watalappam: The Creamy Coconut Custard

Watalappam is a creamy coconut custard that is flavored with cardamom and nutmeg. The dessert is made with coconut milk, jaggery, and eggs and is often served during special occasions such as weddings and religious festivals.

Love Cake: The Perfect Blend of Spices and Flavors

Love cake is a popular Sri Lankan dessert that is a perfect blend of spices and flavors. The cake is made with cashew nuts, semolina, and a variety of spices such as cinnamon, nutmeg, and cardamom. The cake is moist and dense, making it a popular choice for special occasions such as Christmas and weddings.

In conclusion, Sri Lankan cuisine offers a unique range of desserts that are perfect for satisfying sugar cravings. From kavum to love cake, the desserts are a reflection of the country’s rich history and culture, and are a must-try for anyone who wants to experience the flavors of Sri Lanka.

Introduction: Exploring Sudanese sweets

Sudanese cuisine is a blend of various cultural influences, including Arab, African, and Indian. The desserts and sweets in Sudanese cuisine reflect this diversity, with unique flavors and textures that are both delicious and satisfying. From nutty halva to sweet kisra, Sudanese sweets offer a delightful taste of the country’s culinary heritage.

Halva: The beloved sesame treat

Halva is one of the most popular sweets in Sudanese cuisine. It’s made by mixing sesame paste with sugar syrup and cooking it until it thickens and becomes fudgy. The mixture is then poured into molds and cooled, resulting in a dense, nutty confection that’s perfect for snacking. Halva is often served with coffee or tea, and it’s a staple in many Sudanese households.

Kisra: A sweet spongy pancake

Kisra is a type of Sudanese bread that’s similar to a pancake. It’s made from a blend of flour, water, and yeast, and it’s cooked on a griddle until it’s golden brown. While kisra is typically served as a savory accompaniment to stews and curries, it can also be made sweet by adding sugar and coconut milk to the batter. The result is a spongy, flavorful pancake that’s perfect for breakfast or dessert.

Basbousa: A semolina and coconut cake

Basbousa is a popular dessert in many Middle Eastern and North African countries, including Sudan. It’s made by mixing semolina flour with sugar, coconut, and yogurt, and then baking it until it’s golden brown. Once the cake is cool, it’s soaked in a sweet syrup made from sugar, water, and lemon juice. The result is a moist, flavorful cake that’s perfect for special occasions.

Nokhiya: A fudgy date confection

Nokhiya is a sweet confection made from dates and nuts. It’s typically made by blending dates and almonds or peanuts together until they form a thick, fudgy paste. The mixture is then shaped into small balls and rolled in coconut or sesame seeds. Nokhiya is a popular snack in Sudanese households, and it’s often served with tea or coffee.

Asaliya: A honey-infused sesame candy

Asaliya is a type of candy made from sesame seeds and honey. The sesame seeds are toasted until they’re golden brown, and then they’re mixed with honey until they form a thick, sticky paste. The mixture is then formed into small shapes and allowed to cool. Asaliya is a popular snack in Sudan, and it’s often served during celebrations and holidays. Its nutty, sweet flavor makes it a favorite among both children and adults.

In conclusion, Sudanese sweets offer a unique blend of flavors and textures that reflect the country’s diverse cultural heritage. From nutty halva to sweet nokhiya, these sweets are a delicious way to explore the country’s culinary traditions. Whether served as a snack or a dessert, Sudanese sweets are sure to delight anyone with a sweet tooth.

The Sweet Side of Afghanistan:

Afghanistan is a country that is usually associated with war, violence, and political instability. However, there is a sweet side to Afghanistan that often goes unnoticed and unexplored. The country has a rich culinary tradition that includes a variety of sweet dishes and desserts. Afghan sweets are not only delicious but also reflect the country’s cultural diversity and history.

Traditional Afghan Desserts and Sweets:

Afghanistan has a long history of producing sweets and desserts. Some of the popular Afghan desserts include Firnee, Jalebi, Sheer Yakh, and Kheer. Firnee is a creamy dessert made with milk, sugar, and cornstarch. Jalebi is a deep-fried sweet that is soaked in sugar syrup. Sheer Yakh is a frozen dessert made with milk, sugar, and cardamom. Kheer is a rice-based sweet dish that is flavored with saffron, cardamom, and rose water. Afghan desserts are often made with nuts, dry fruits, saffron, and other aromatic spices which give them a unique flavor and aroma.

Afghan Cuisine and Sweet Culture:

Afghan cuisine is a fusion of Indian, Persian, and Central Asian flavors. The country’s food culture is heavily influenced by its geography, history, and religion. Afghanistan is a predominantly Muslim country, and as such, the use of alcohol in cooking is prohibited. This has led to the development of a rich tradition of non-alcoholic beverages and sweet dishes. Afghan sweets are usually served during religious festivals, weddings, and other special occasions. They are also an essential part of hospitality culture in Afghanistan.

Indulging in Afghan Sweets: A Sweet Adventure:

Indulging in Afghan sweets is a sweet adventure that every food lover should experience. Afghan sweets are not only delicious but also visually appealing. The use of bright colors, intricate patterns, and unique shapes makes them a feast for the eyes. Afghan sweets are available in traditional sweet shops, local bazaars, and restaurants. The best way to experience Afghan sweets is to visit a local sweet shop and try out a variety of sweets and desserts.

Peshawari Ice Cream: A Unique Afghan Delight:

Peshawari Ice Cream is a unique Afghan delight that is popular in Afghanistan and Pakistan. It is a combination of fresh cream, pistachios, and rose water. Peshawari Ice Cream is served in a traditional clay pot and topped with rose petals and chopped nuts. The combination of creamy texture and floral aroma makes it a perfect summer dessert.

Firnee: A Creamy Afghan Dessert:

Firnee is a creamy Afghan dessert that is often served during religious festivals and special occasions. It is made with milk, sugar, and cornstarch and flavored with cardamom and rose water. Firnee is usually served chilled and topped with pistachios or almonds. It has a smooth and creamy texture and a delicate aroma that makes it a favorite among dessert lovers.

Jalebi: A Popular Afghan Sweet:

Jalebi is a popular Afghan sweet that is made by deep-frying a wheat flour batter and then soaking it in sugar syrup. Jalebi is usually served hot and has a crispy texture on the outside and a soft and juicy texture on the inside. It is often served during breakfast or as an evening snack. Jalebi is also popular in India, Pakistan, and other South Asian countries.

Qaimaq: The Creamy Afghan Topping for Desserts:

Qaimaq is a creamy Afghan topping that is used to enhance the flavor and texture of desserts. It is made by boiling milk and then removing the cream layer that forms on top. The cream is then mixed with sugar and cardamom and whipped till it becomes light and fluffy. Qaimaq is usually served with Firnee, Sheer Yakh, and other creamy desserts. It has a rich and creamy texture and a sweet and aromatic flavor that makes it a perfect topping for desserts.

Bitter news for those with a sweet tooth: Sweets are getting more expensive! This year, consumers must expect the price of chocolate and other confectionery to increase. A bar of chocolate can soon cost more than one euro.

Sweets are getting more expensive

The reason for the coming higher prices for chocolate and other sweets is the increased cost of sugar, cocoa, and other ingredients. This is now announced by the managing director of the confectionery trade association, Hans Strohmaier.

The price of one euro for a bar of chocolate is given as the absolute “pain limit” – but this could be cracked this year and continue to rise.

90 bars of chocolate per year

Last year, the price of a bar of chocolate increased by five percent. But that doesn’t stop those with a sweet tooth from enjoying it: Consumption of the sweet sin has remained stable in Germany for years.

Everyone eats around nine kilos of chocolate, which corresponds to 90 bars, every year – including processed chocolate.

It’s pretty easy to make your own sweets, you just have to pay attention to a few things. You can find out what these are here. You know exactly what’s in the candy you make yourself. Making your own sweets can also be fun for the whole family, where the little ones are then rewarded with candy when the work is done.

Basic substance

The basic substance for all sweets is sugar, commercially available granulated sugar works well. If you choose 250 grams, then you should add 80 grams of water and then bring the whole thing to a boil in a saucepan while stirring constantly. It is best to use a stainless steel pot so that nothing can come off the pot. The candy base is ready when the water has boiled away and the sugar syrup has thickened. The sugar will bubble a lot as it cooks and gets extremely hot, so be careful not to splash and don’t touch the sugar with your hands.

You can color this with food coloring if you want. Silicone molds are good for portioning the candy mass. You can also use a spoon to spread small portions onto a baking sheet lined with parchment paper. After cooling for a few hours, sugar candies are formed that are still sticky. It is now advisable to roll the sweets in flour, then they lose their stickiness and it is then easier to fill them up. Another option is to sprinkle the candies with powdered sugar.

Variation of fruit candies

For the production of fruit candies, simply add approx. 80 ml of fruit juice, for example, cherry juice, to the candy base from above. The sweets are then already colored red and absorb the cherry aroma well. In order to get a more intensive fruit aroma, you can also add, for example, 3 drops of lemon aroma and approx. 80 ml of juice, for example, orange juice, to the sugar mass, boil it up as usual, and you get citrus fruit candies.

Variation cough drops

This variant of making cough drops yourself is nicely explained in the YouTube video www.youtube.com/watch?v=hoItDpxlydY. Cough drops help as an effective remedy for coughing.
Here half a cup of sugar is used, add:

  • a good handful of fresh sage leaves, alternatively 2 tablespoons of dried sage, finely ground
  • 1 tablespoon of honey, preferably organic
  • 1 tablespoon of freshly squeezed lemon juice
  • optional icing sugar for dusting

Here it is recommended to first prepare the sugar mass, then remove the pan from the heat and then add the other ingredients. Then make the sweets out of it, sprinkle with icing sugar, or roll in flour to take the stickiness out.

Variation caramel candies

Caramel candies are a tasty variation. You can find a good recipe on YouTube at www.youtube.com/watch?v=MtpNY2by-nU.


In addition to 250 grams of sugar, you need:

  • 100ml of water
  • 2 teaspoons of honey
  • 50 ml cream
  • 1 tablespoon of butter

The sugar, the water, and the honey are then first placed in a stainless steel pot, and the candy base mass is made from this again under high heat and constant stirring. Finally, add the butter and cream to the still-boiling mass. Then the mass has to cool down for approx. 15 minutes, stirring every 2 to 3 minutes to prevent layer formation. Candies can then be formed from the mass. After cooling, which takes 4 to 5 hours, the delicious caramel candies are ready.

Researchers have found that palm oil promotes the spread of cancer cells. Although the substance is so dangerous, it is found in many foods.

A new study shows how dangerous many foods and other everyday products are. Because palm oil is found in many foods, such as pizza, chocolate spread or baby food. But also in shower gel, hand cream and detergent. According to a new study, the palmitic acid contained in palm oil can promote the spread of metastases – and thus the spread of cancer.

Palm oil in food: Palmitic acid can alter cancer cells

Researchers at the “Institute for Research in Biomedicine” (IRB) in Barcelona have proven that palmitic acid, which is mainly found in palm oil, changes cancer cells. The food industry often uses palm oil as a cheap fat in many finished products. Because: Palm oil tastes similar to butter and gives food a spreadable, creamy consistency. Palm oil is often added to many finished products, sweets and baby food. In the cosmetics industry, surfactants and emulsifiers are made from palm oil components.

But palm oil is not exactly one of the highest quality vegetable fats. It’s fairly high in unhealthy saturated fat and low in healthy unsaturated fat. Furthermore, palm oil has long been suspected of being involved in the development of diseases.
The IRB study now shows how palmitic acid promotes the spread of metastases.

Why does palm fat promote the spread of cancer?

The researchers at the IRB were able to find out in mouse models how palmitic acid from palm fat causes cancer by altering its genome. This increases the likelihood that tumors will spread. Metastasis, or the spread of cancer, remains the leading cause of death in cancer patients. The vast majority of these people can now be treated but not cured.

“There is something very special about palmitic acid that makes it an extremely powerful promoter of metastasis,” IRB director Salvador Aznar-Benitah told the Guardian newspaper. The study, conducted on mice, found that palmitic acid promotes long-term metastasis in oral and skin cancer.

The study noted that there is no evidence to date that all dietary fatty acids can promote cancer metastasis. Other fatty acids such as oleic and linoleic acid, so-called omega-6 and omega-9 fats found in foods like olive oil and flaxseed, did not show this effect. More specifically: None of the other fatty acids tested generally increased the risk of developing cancer. With palmitine, however, this is different.

Breakthrough in cancer research?

In order to spread, cancer cells need certain nutrients. The researchers at the “Institute for Research in Biomedicine” are certain that cancer cells are primarily dependent on fatty acids. In the experiment with the mice, it became clear that oral and skin cancer spread more quickly when the animals were given palmitic acid. Palmitic acid appears to regenerate cancer cells, causing metastases to form.

According to Dr. Helen Rippon, executive director of Worldwide Cancer Research, “a major breakthrough in our understanding of the link between diet and cancer and, perhaps more importantly, how we can use this knowledge to develop new cures for cancer.”

This knowledge could now also help to improve cancer treatments in the future. Because metastases are responsible for about 90 percent of all deaths in cancer patients. As the authors of the study noted, if we now learned more about which foods or components of products promote the spread of cancer, we could possibly reduce the number of cancer deaths in the future

Can’t you just replace palm oil?

Palm oil has long been criticized and raises the suspicion that it promotes the development of diabetes, vascular diseases and cancer. This is due to the high proportion of saturated fatty acids and industrial processing, which can produce carcinogenic substances. If palm oil is heated too much, fatty acid esters are formed, which the “Federal Institute for Risk Assessment” (BfR) has already classified as carcinogenic.

Salmiak has always been a natural remedy that is particularly popular in northern Europe. If you overdose, however, it can also lead to undesirable side effects.

Where is salmiac found?

Salmiac is the mineral ammonium chloride. Only 110 sites of the rare mineral are known worldwide.

Licorice products with salmiak are colloquially referred to as “adult liquorice” because their taste has a repellent effect on children and salmiak can lead to acidification of the blood in higher doses. A product with an ammonia content of up to eight percent is still considered candy in this country. If a product contains more than eight percent salmiak, it is a medicinal product.

What are the health risks of ammonia?

Products containing sal ammoniac are particularly popular in northern Germany and the neighboring Scandinavian countries. In these regions, salmiak is considered a remedy that is traditionally used to treat sore throats. In addition, ammonia salt has a disinfecting effect, as it lowers the pH value of the saliva and thus kills bacteria. If you take an overdose of salmiac, there is also a risk of over-acidifying the body.

However, the liquorice contained in large quantities in salmiak pastilles often represents a greater danger than salmiak itself. If you overdose liquorice, cardiovascular disorders can be a possible result. The liquorice root contains the hormone-like substance glycyrrhizin. This removes potassium from the body and increases blood pressure. You should therefore not regularly snack on more than 50 grams of liquorice per day.

With normal consumption, however, it is unlikely to overdose on salmiak or liquorice to such an extent that your health suffers acutely. As long as you follow the consumption recommendation on the packaging, you are on the safe side and can enjoy the health-promoting effects of sal ammoniac.

A cup of coffee always includes sweets.

A sweet served with the coffee completes the coffee moment.

Anyone who likes to enjoy a cup of coffee knows that enjoyment without pastries or sweets is anything but perfect. Accordingly, confectionery is now one of the standard things that you get with a cup of coffee. But simply offering biscuits, cantuccini or a bean in a chocolate coating is no longer anything special. So if you want to stand out and leave a lasting impression, you should consider something more unusual. With the latest coffee trends, you are always up to date on what goes best with a coffee drink.

Confectionery specialties for coffee

Above all, it is already a tradition that a cup of coffee is served with sweets such as biscuits, chocolate or other pastries. Special confectionery is also suitable for certain coffee drinks. But if you don’t always want to follow the flow, but also want to be creative yourself and impress guests or customers, you should move away from the traditional confectionery for coffee and think of something new. It is enough to deal a little with the latest trends in the field of coffee. Because whether coffee smoothie, bulletproof coffee, green coffee or nitro cold brew iced coffee – they are all on the rise and conquer the hearts of coffee lovers.

Then there is not much missing to think about unusual confectionery for coffee. Thanks to new roasting processes and special preparations of the coffee beans, you can now also get fruity flavors. As a result, fruity sweets also support these coffee drinks and are therefore ideally suited for serving together.

For example, a small blueberry muffin is just the thing. On the other hand, individualized biscuits or chocolate that don’t look ordinary are sufficient. You can play with the shape and color of the confectionery. From the shape of the company logo to the color that makes you stand out, anything is possible. You can also score well with a simple but funny or individual lettering.