Entree: South Sudan – National Cuisine – Kawari (Traditional South Sudanese savory peanut-thickened beef and vegetable stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Total 1 hr 25 min

Ingredients

- 1.5 lb (680 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 1/2 cup (120 g) smooth peanut butter or finely ground roasted peanuts
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, about 10 oz (280 g) total, finely chopped
- 4 cloves (12 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium tomatoes, about 10 oz (280 g), chopped (or 1 can 14 oz/400 g diced tomatoes)
- 1 cup (240 ml) beef stock or water
- 8 oz (225 g) fresh okra, trimmed and sliced (optional but traditional)
- 2 small green chilies, sliced (adjust to heat preference)
- 1 tbsp (15 g) tomato paste
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) cayenne or ground chili, to taste
- 1 tbsp (15 ml) lemon juice
- Salt to taste
- Fresh cilantro or green onions for garnish (optional)
- 2 cups (360 g) cooked millet, sorghum, or rice for serving

Instructions

1. Heat the oil in a heavy pot over medium-high heat. Season the beef lightly with salt and brown the cubes in batches until well-seared; remove and set aside.
2. Reduce heat to medium. Add the chopped onions and sauté until soft and beginning to color, about 6–8 minutes. Add the garlic and ginger and cook 1–2 minutes until fragrant.
3. Stir in the tomato paste and chopped tomatoes (or canned tomatoes) and cook 3–4 minutes to break down the tomatoes. Return the browned beef to the pot and add the beef stock or water, ground coriander, and cayenne.
4. Bring to a simmer, reduce heat to low, cover, and simmer gently for 45–60 minutes until the beef is tender.
5. In a small bowl, whisk the peanut butter with a ladleful of hot stew liquid until smooth, then stir the peanut mixture back into the pot to thicken the sauce. Add the sliced okra and chilies, simmer uncovered for 10–12 minutes until the okra is cooked but still bright.
6. Stir in the lemon juice and adjust seasoning with salt and more chili if desired. Serve the kawari hot over cooked millet, sorghum, or rice, garnished with chopped cilantro or green onions.