Mullah Tagalia
ملاح تقلية (MOO-lah tah-GAH-lee-ah)
Sudanese Bone Marrow Stew
A luxuriously rich stew built on slow-simmered beef bones releasing their marrow into a deeply spiced tomato sauce. This hearty Sudanese comfort food is the ultimate cold-weather meal.
Nutrition & Info
Equipment Needed
Instructions
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1
Heat oil and deeply caramelize sliced onions for twelve minutes until dark brown, stirring frequently. This is the flavor base of the stew.
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2
Add garlic, coriander, and cumin, cooking for one minute. Stir in tomato paste and cook for two minutes until darkened.
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3
Add chopped tomatoes and cook for five minutes until they break down. Place beef bones and cubed shank into the pot.
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4
Pour in water, bring to a boil, then reduce to a gentle simmer. Cover and cook for ninety minutes until meat falls off the bone.
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5
Remove bones, scoop out marrow, and stir it back into the stew for richness. Discard the bones.
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6
Simmer uncovered for fifteen minutes to thicken. Season and serve over kisra or asida, garnished with fresh cilantro.
Did You Know?
The caramelized onion base called daglig is the secret to the deep brown color and complex sweetness found in many Sudanese stews.
Chef's Notes
Equipment Tips
- large heavy pot
- wooden spoon
- sharp knife
The Story Behind Mullah Tagalia
Mullah Tagalia demonstrates the Sudanese philosophy of extracting maximum flavor and nutrition from every ingredient. The slow rendering of marrow from bones creates a collagen-rich, deeply nourishing stew. This frugal yet delicious approach to cooking reflects centuries of Sudanese culinary wisdom.
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