Meat

Sudanese Camel

B tier

Sudanese camels comprise diverse dromedary types of Sudan’s deserts and sahel—riding, baggage, and dual-purpose strains long traded across the Red Sea and Nile corridors. Meat is a major red-protein source in Sudanese cities and pastoral camps. Young camel is preferred for milder flavour; classic preparations include stews with dried okra (waika) and festive platters. Export of live camels also moves Sudanese genetics into neighbouring meat markets.