Entree: South Sudan – National Cuisine – Bamia (A hearty okra and meat stew simmered in tomato and aromatic spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) lamb shoulder or beef stew meat, cut into 1-inch pieces
- 1 lb (450 g) fresh okra, trimmed and halved lengthwise
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, about 6 oz (170 g), finely chopped
- 3 cloves garlic, about 9 g, minced
- 1 tbsp (15 ml) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (240 ml) beef or lamb stock (or water)
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground cumin
- 1/4 tsp (1.25 g) ground cinnamon (optional)
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) black pepper
- 1 tbsp (15 ml) lemon juice or tamarind paste diluted with 1 tbsp (15 ml) water, optional for brightness
- Fresh cilantro or parsley for garnish

Instructions

1. Brown the meat: heat 2 tbsp (30 ml) oil in a heavy pot over medium-high heat. Add the meat pieces in a single layer and brown on all sides, about 6–8 minutes. Remove and set aside.
2. Sauté aromatics: in the same pot add chopped onion and a pinch of salt; cook until softened and beginning to color, about 6 minutes. Add minced garlic and cook 30 seconds until fragrant.
3. Build the stew: stir in 1 tbsp (15 ml) tomato paste and toast briefly, then add crushed tomatoes, stock, ground coriander, ground cumin, cinnamon (if using), 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper. Return browned meat to the pot.
4. Simmer meat: bring to a simmer, reduce heat to low, cover, and cook until meat is tender, about 45–60 minutes depending on cut. Check and add a splash of water if it becomes too thick.
5. Add okra: when the meat is nearly tender, add the trimmed halved okra and simmer uncovered for 15–20 minutes until okra is cooked but not mushy and the sauce has slightly thickened.
6. Finish and season: stir in lemon juice or diluted tamarind if using to brighten the stew. Adjust salt and pepper to taste.
7. Serve: ladle bamia over steamed rice, sorghum, or with flatbread. Garnish with fresh cilantro or parsley.