Capital and largest city of South Sudan
About Juba
Juba is the capital and largest city of South Sudan. The city is situated on the White Nile and also serves as the capital of the Central Equatoria State. It is the most recently declared national capital and had a population of 525,953 in 2017. It has an area of 52 km2 (20 sq mi), with the metropolitan area covering 336 km2 (130 sq mi).
History
Under the Khedivate of Egypt, Juba served as the southernmost garrison of the Egyptian Army, quartering only a handful of soldiers. Disease was common; soldiers often fell ill due to the malaria, meningitis and blackwater fever that was prevalent in the region. Explorers and campaigners Samuel Baker and Florence Baker used the nearby island of Gondokoro as a base during their expeditions to what is now South Sudan and northern Uganda from 1863 to 1865 and 1871 to 1873. The present city of Juba was established on the site of a small Bari village, also called Juba, where the Church Missionary Society (CMS) had established a mission and the Nugent Memorial Intermediate School in 1920–21. In the late 1920s, Anglo-Egyptian officials ordered Bari residents to relocate so that a new town could be constructed to serve as the capital of Mongalla Province. …
Climate
Juba has a tropical wet and dry climate (Köppen: Aw), and as it lies near the equator, temperatures are hot year-round. However, little rain falls from November to March, which is also the time of the year with the hottest maximum temperatures, reaching 38 °C (100 °F) in February. From April to October, more than 100 mm (3.9 in) of rain falls per month. The annual total precipitation is nearly 1,000 mm (39 in).
Food
A variety of foods are eaten in Juba including: Kisra: A staple food in South Sudan, kisra is a type of flatbread made from sorghum flour or maize flour. It is typically served with soup or stew and is prepared by mixing sorghum flour with water to form a thick batter, which is then left to ferment for a few days before being cooked on a hot griddle. Bamia: A popular dish in Juba, bamia is a stew made with okra, tomatoes, onions, and meat (usually beef or goat). The okra is sliced and cooked with the other ingredients until tender, resulting in a thick and flavorful stew that is often served with rice or kisra. Ful Medames: A traditional breakfast dish in Juba, Ful medames is made from cooked fava beans that are smashed and seasoned with garlic, lemon juice, and olive oil. It is typically served with flatbread or pita. …
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