A rich semolina pudding with a unique yogurt fat topping.
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Kuindiong, also known as "sweet semolina pudding," is a cherished dessert among the Dinka people of South Sudan. This creamy dish combines fine semolina, yogurt, milk, and sugar, creating a warm, comforting treat. It’s traditionally topped with miok, a crumble-like mixture of butter and yogurt cooked to a nutty perfection, which adds a rich, buttery flavor to each spoonful.
The Dinka people are one of South Sudan's largest ethnic groups, deeply connected to their land and heritage. Their pastoral lifestyle has shaped much of their cuisine, with milk, yogurt, and grains playing key roles. Cows are central in Dinka culture—not just for sustenance but also as symbols of wealth, pride, and social bonds.
Because of this, dairy-rich dishes like Kuindiong hold special meaning, often reserved for festive occasions or to celebrate family gatherings.
In Dinka communities, food is more than sustenance—it’s an expression of hospitality and togetherness. Kuindiong embodies this spirit, served warm to family and friends to foster warmth and connection. The dish’s sweet, nutty flavor and creamy texture make it both comforting and luxurious, bringing joy to those who gather around it.
Whether you're diving into South Sudanese cuisine for the first time or simply in the mood for a unique, sweet treat, Kuindiong is a beautiful, delicious glimpse into the heart of the Dinka culture.
Kiundiong Recipe
Prep time 10 minutes | Cook time 30 minutes | Serves 4
Ingredients
For the Kuindiong:
2 cups water
250g Greek yogurt
200ml whole milk
1 cups fine semolina
1/2 cup white or brown sugar
For the Miok:
250g butter
250g Greek yogurt
Directions
For the Miok
Melt the butter in a small saucepan over medium heat, then stir in the yogurt.
Bring the mixture to a boil, stirring constantly.
Continue to cook for about 20 minutes, or until the butter and yogurt begin to separate.
Immediately remove from heat when the yogurt turns a nutty brown color. Seperate browned fats from the rest of the butter. Set aside to cool.
For the Kuindiong
In a large cooking pan, add the 2 cups of water and bring to a boil.
Slowly stir in Greek yogurt.
Reduce heat to low and gradually add the semolina.
Add the milk and sugar, stirring to combine. Cook until homogenous.
To Serve
Serve the Kuindiong hot or warm in bowls or dessert cups.
Top with a generous spoonful of miok for a deliciously tart and rich taste.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you want to try to make more flavors of Africa, check out the links my recipes below.
East Africa
Djiboutian Skoudehkaris - A deeply rich beef and lamb rice dish
Kenyan Kuku Paka - A creamy coconut chicken curry
Malawian Zitumbuwa - Crispy banana fritters
Mozambican Matapa - A thick and hearty peanut and greens stew
Somali Baasto - A East Africa take on a traditional Italian meat and pasta dish.
Tanzanian Coconut Pilau - A creamy coconut infused rice dish.
Southern Africa
Namibia Potjiekos - A hearty beef stew.
Zambian Ifisashi - A rich peanut and greens stew.
West Africa
Cameroonian Poulet DG - A spicy and vibrant chicken one pot with plantains
Chadian Daraba - A peanut and greens stew
Guinean Kansiye - A vibrant beefy peanut stew
Malian Tigue Degue - A rich and satisfying peanut chicken stew
Nigerienne Djerma Stew - A complex, tomato peanut infused chicken stew
Senegalese Poulet Yassa - A cheerful caramelized onion and lemon one pot.
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