A rich, thick stew of fresh okra simmered with tomatoes, onions, and tender beef in a deeply spiced sauce. This beloved Sudanese stew is ladled over asida or kissra for a satisfying meal.
Nutrition & Info
Equipment Needed
Instructions
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1
Heat oil in a large pot over medium-high heat. Brown the beef cubes in batches for five minutes until deeply seared on all sides, then set aside.
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2
In the same pot, saute onions for eight minutes until golden. Add garlic, coriander, and cumin, stirring for one minute until fragrant.
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3
Add tomato paste and cook for two minutes, stirring constantly to darken and concentrate the flavor before adding the pureed tomatoes.
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4
Return beef to the pot, add broth and dried lime. Bring to a boil, then reduce to a simmer and cook covered for forty minutes until beef is tender.
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5
Add the trimmed okra to the stew, gently stirring to combine. Simmer uncovered for twenty minutes until okra is tender and the sauce thickens.
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6
Season with salt and pepper, remove the dried lime, and serve hot over asida or kisra with a squeeze of fresh lime juice.
Did You Know?
Sudanese cooks have a special technique of sun-drying okra to preserve it for the dry season, creating a concentrated flavor that is prized in stews.
Chef's Notes
Equipment Tips
- large heavy pot
- wooden spoon
- sharp knife
- cutting board
The Story Behind Mullah Bamia
Mullah Bamia is a cornerstone of Sudanese home cooking, representing the Nile Valley tradition of slow-cooked stews served over staple carbohydrates. The dish reflects the agricultural abundance along the Nile, where okra has been cultivated for centuries. Every Sudanese household has their own version, passed down through generations of cooks.
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