A strong, aromatic black tea simmered with cinnamon, cardamom, cloves, ginger, and plenty of sugar. Sudanese tea is brewed slowly for maximum flavor and served in small glasses.
Nutrition & Info
Equipment Needed
Instructions
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1
Place water, cinnamon sticks, cardamom pods, cloves, and ginger slices in a saucepan. Bring to a boil.
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2
Reduce heat to low and simmer the spices for five minutes to release their aromatic oils into the water.
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3
Add loose tea leaves and sugar. Stir gently and continue simmering on very low heat for eight to ten minutes.
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4
The tea should become very dark and richly aromatic. Do not let it boil vigorously or it will turn bitter.
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5
Strain into small glass cups through a fine tea strainer, filling each cup about two-thirds full.
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6
Serve immediately while hot. Add fresh mint leaves to individual cups if desired.
Did You Know?
Sit-at-shai, meaning tea ladies, are iconic Sudanese women entrepreneurs who serve spiced tea from streetside stalls across Khartoum.
Chef's Notes
Equipment Tips
- small saucepan
- tea strainer
- small glass cups
- spoon
The Story Behind Shai Sudani
Sudanese tea culture developed during the British colonial era but quickly became deeply Sudanese in character. The generous use of spices and sugar reflects Sudanese hospitality, and the ritual of shai is central to social life. Tea is served at every gathering, and the sit-at-shai tradition empowers thousands of Sudanese women economically.
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