Mullah Waika — Print Recipe — The Culinary Codex

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.

Ingredients

200g dried okra powder
500g beef stew meat, cubed
2 large onions, chopped
3 tbsp vegetable oil
3 cloves garlic, minced
2 tbsp tomato paste
1 tsp ground coriander
1/2 tsp ground cumin
1 dried lime
1 tsp salt
3 cups beef broth
1/2 tsp black pepper

Instructions

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.
2 Saute onions in the same pot for eight minutes until deeply golden. Add garlic, coriander, and cumin, cooking for one minute.
3 Stir in tomato paste and cook for two minutes. Return beef to pot with broth and dried lime. Simmer covered for forty minutes.
4 Gradually sprinkle dried okra powder into the simmering stew while stirring constantly to prevent lumps from forming.
5 Continue simmering uncovered for twenty minutes, stirring frequently as the stew thickens to a rich, viscous consistency.
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.