Millet replanting to product delicious nutritious Hulu-mor drink| Sudanow Magazine

Port Sudan, ( Sudanow) Near coming of holy month Ramadan spread in streets and buildings of Sudanese a lovely smell of Hulu-mur . conditions of damned war, displacing and refugeeing outside borders couldn’t prevent Sudanese woman to celebrate the holy month and to begin her accustomed duties toward her family, moreover some women prepared addition quantities for selling to meet needs of daily life. Hulu-mor is the most famous preferred popular drink for all Sudanese which topped the menu of various dishes and drinks from different regions according to their traditions in cooking methods.(Sudanow) interviewed Amanie dafae alsayid a specialist lady in producing Hulu-mor and other kinds of popular Sudanese foods and drinks said .
since long centenaries Sudanese woman was famous of her high qualification and experience in cooking arts in particular local dishes. As outside country and a crossed borders Sudanese restaurants of popular food provide to a lot number of customers from various nationalities Sudanese popular dishes that found wide acceptance and admiration du to high quality and delicious tasty”.
Scientific researches approved high nutrition value to fermentation process to sorghum in making Hulu-mor and in cooking other pastries in general. ِAges passed Sudanese woman do her best to improve methods of preparing the popular foods and drinks and to utilize experiences of mothers and grandmothers to make their cooking more delicious with a high nutrition value.

Amanie pointed to many ways of develop preparing Hulu-mor drink via adding tradition or modern flavors from other states of Sudan as Kurdufan , Darfur and Blue Nile state to be a wonderful long stand symbol taste.

In frame of efforts to improve Hulu-mor drink , sorghum replaced by implanting millet due to the high nutrition value and delicious tast. Amanie said and continue process of implanting to sorghum or millet that will put in a big deep pot cover with water all long day till process of germination accomplish to millet seeds , then these planted seeds spread on burlap sack in a flat area and spray water day and night for three days till seeds germinated and became green. The seeds let under sun raise to be dried. These dried millet with a double quantity of special kind of sorghum named ”Fitritita” grinds to be a soft flour.
Process of making Hulu-mor have three stage said Amani and added ”first is process of “ al kujan” means to mix the flour of millet and sorghum with water, that depend on woman physical strength and her cleverness. In a boiled water put the grained millet and mix together till it became porridge . then the quantity to a more wide special pot named “ Al-qaizan” or “ alziyr” ( made of pottery) according to temperature degree. Second stage “ next day of Al- kujan” some spices are adding to give a specific tasty and lovely delightful smell and to achieve the red colure after adding Hibiscus, Al-Aradeeb and Ajwa as filtered liquid.
Process of making Hulu-mor have three stage said Amani and added ” first is process of “ al kujaen” means to mix soft flour of millet or sorghum with water, that depend on woman physical strength and her experience . In a boiled water puts the grained millet and mix together till it became porridge . then put quantity to a more wide special pot named “ Al-qaizan” or “ alziyr” ( made of pottery) according to temperature degree. Second stage “ next day of Al- kujen” some spices are adding to give a specific tasty and lovely delightful smell and to achieve the red coulr after adding Hibiscus, Al-Aradeeb and Ajwa as filtered liquid.

Mrs Amani mentioned that the added spices of Black Cumin, Fenugreek, Cardamon, Green Cumin, calamander, and al- mahriib have nutrition and treatment value that asserted Sudanese woman’s intelligence to make such special drink for Ramadan that enable fasting person compensating his thirst hot day specially in Sudan. The final stage is “Aloawasa” to bake Hulumor “Kesra ” shape of layers in a big pan” alsaaj”.made specially for this process. the pan put in away place of home corners at four middle stones under a strong fire of wood to begin the process of baking. The pan prepared through heating and wiped by oil. a amount of the dough pours by a bowel made of gourd (scoop) on the heated pan and spreads out by a rectangular tool made from plastic or tree bark (qarqareba). Another big tool made of wood (alkataala) use to pass on dough continuously and strongly for some minutes till it became dark red of attractive smell and shaped as square named (tarqah). After finish baking process , the moist ( taraqahs) spread on a clean sheet till dried completely. Then the product become able for storage condition more than year and transferring in and outside Sudan. Hulu-mor drink preparing needs to put two or three ( tarqh) layer according to family members in a big bowl with water for 4-5 hours.

After filtering the concentrated drink and adding sugar and ice . All will be happy and exited to drink the lovely drink Hulu-mor. Mrs Amanie concluded her speaking to (Sudanow) on saying Hulu-mor drink connect closely to Ramadan but it desirable from all particular in hot weather of Sudan to quench thirst beside Hulu- mor is Diuretic as a treatment for patients who suffer from kidney problems so they like drink any time . in past Sudanese travelers tock a amounts of Hulu-mor with them in pilgrim and other long journeys. Historically Hulu-mor was invented by Mrs. Amna abdul-raziq al-fahal1860 in North Sudan at Barbr city .

Current Affairs

Return to homeland

Congratulations on the Occasion of the Holy Month of Ramadan

Congratulations on the Occasion of the Holy Month of Ramadan