Sudanese Food Fermentation: Mish
In this class, taught by Lameese, you will learn how to make the spiced Sudanese fermented dairy dish, meesh or mish. Similar to dishes in Egypt and Palestine because of millennia of open borders, we will explore the specific context of mission Sudan, including the regions varying food fermentation and preservation tactics, how drought, war, and migration have impacted those traditions, and its role as a robust herder society.
In this class, we will use a combination of sheep’s and cow’s milk, depending on preferences and availability! Please note any dietary restrictions or preferences during registration.
About Your Instructor:
Lameese is a Sudanese immigrant who is passionate about fermented and healthy foods. Her goal is to spread Sudanese culture and knowledge, including the thousands-years old fermentation and preservation practices in Sudan.