Shaiyah

Shaiyah is Sudanese grilled lamb, cut into chunks, cooked over charcoal and seasoned with cumin and chilli. It is a favourite on Sudanese street grills and in restaurants alike, and its flavour comes from the charcoal fire and a short list of seasonings: cumin, chilli, salt and onion.

What it really is

Lamb is cut into chunks rather than minced, then grilled over charcoal until the outside browns and the inside stays juicy. Cumin and chilli give the meat its warmth, while salt and onion complete the seasoning. The chilli is the variable part: the heat differs from one grill to the next, so a guest who wants it mild should ask before ordering.

How it's served

• Hot from the charcoal, in pieces on a plate or tray.
• With bread, as is common with much Sudanese grilled meat, and often a salad or chilli sauce on the side.
• Eaten by hand or with a fork, and often shared between several people.

How to write it on the menu

• Name the meat as lamb, and give the weight or portion size.
• Flag the bread separately. The lamb and spice mix carry no declarable allergen, but the bread contains wheat, so list it against the bread.
• List the seasoning: cumin, chilli, salt and onion, so guests can judge the flavour.
• State the heat level, mild or hot, and whether chilli sauce comes on the side.
• Say how well done the lamb is cooked, since diners often ask for pink or well done.