By tracing the archaeological and written records in Sudan, we found that sorghum was cultivated early in Sudan, since the fourth millennium BC. It appeared in many inscriptions and decorative drawings on pottery vessels and rock drawings, besides analyses conducted on skeletal remains that proved the use of sorghum in the daily food of the ancient inhabitants of Sudan. Current kinds of food, such as porridge (Asida) and marissa were also found in the archaeological record, which indicates a clear cultural continuity in food behavior from ancient times until today.

   Sorghum is considered the backbone of the Sudanese food culture. It is cultivated in a wide range of Sudan's plain lands. The environment  has helped it to be the largest agricultural crop in the plains of central and western Sudan and in the south of central Sudan as well. Nowadays, sorghum is included as a main ingredient in popular breads, comprising types such as Kisra (also spelled kissra) and porridge (Asida), as well as some drinks such as starch and marissa.

KEYWORDS: Sudanese food culture-cultural origins of sorghum- ancient food of Sudan