A thick, intensely flavored stew made from dried and powdered okra cooked with meat, onions, and spices. The dried okra gives this stew a concentrated depth that fresh okra cannot achieve.
Nutrition & Info
Equipment Needed
Instructions
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1
Heat oil in a heavy pot over medium-high heat. Brown beef cubes in batches, achieving deep color on all sides. Remove and set aside.
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2
Saute onions in the same pot for eight minutes until deeply golden. Add garlic, coriander, and cumin, cooking for one minute.
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3
Stir in tomato paste and cook for two minutes. Return beef to pot with broth and dried lime. Simmer covered for forty minutes.
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4
Gradually sprinkle dried okra powder into the simmering stew while stirring constantly to prevent lumps from forming.
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5
Continue simmering uncovered for twenty minutes, stirring frequently as the stew thickens to a rich, viscous consistency.
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6
Season with salt and pepper. Serve hot over asida, kisra, or gurasa. The stew should coat the back of a spoon.
Did You Know?
Sudanese families traditionally sun-dry large batches of okra during the harvest season, grinding it into powder that lasts through the entire year.
Chef's Notes
Equipment Tips
- heavy pot
- wooden spoon
- mortar and pestle
The Story Behind Mullah Waika
Mullah Waika exemplifies the Sudanese tradition of food preservation through sun-drying. In a land where seasons dictate food availability, drying okra and grinding it into powder ensured this nutritious vegetable could be enjoyed year-round. The dried powder creates a uniquely concentrated, earthy flavor that is the hallmark of this beloved stew.
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