About
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.
.jpg)
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
Small Book Big Flavor Vol. 1 is your essential guide to transforming everyday meals into culinary delights with minimal effort. This compact book reignites the joy of home cooking by offering easy-to-follow recipes and practical tips that infuse bold flavors into your dishes. Whether you're a beginner or an experienced cook, you'll find inspiration in its diverse, globally-influenced ideas, from creamy chicken curry to flavorful pilaf rice. Embrace the art of soulful, memorable home cooking and make every meal an event with this indispensable culinary resource.
Instructions
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.
