A thick, hearty okra stew slow-cooked with dried fish and ground peanuts, seasoned with onions and tomatoes, ladled generously over kisra.
Instructions
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1
Heat oil and sauté onions until golden.
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2
Add tomatoes and cook until broken down into a paste.
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3
Add dried fish and cook for 5 minutes.
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4
Stir in ground peanuts and cumin.
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5
Add okra and water, bring to a simmer.
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6
Cook on low heat for 30 minutes until thick and rich. Serve over kisra.
Did You Know?
The sliminess of okra is prized in South Sudan — the thicker and more viscous the mulah, the more skilled the cook is considered.
The Story Behind Mulah Bamia
Mulah bamia is one of the most beloved dishes across South Sudan, especially among the Dinka and Nuer communities. Okra thrives in the tropical climate and dried fish provides protein during lean seasons, making this stew both practical and deeply traditional.
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