Entree: South Sudan – National Cuisine – Kajaik (Hearty South Sudanese tomato, peanut, and okra beef stew traditionally served with sorghum or millet)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Total 1 hr 55 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, roughly chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) chopped ripe tomatoes or canned crushed tomatoes
- 3 cups (720 ml) beef or chicken stock
- 1/2 cup (120 g) smooth peanut butter
- 12 oz (340 g) fresh okra, trimmed and sliced on the diagonal
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground chili or red pepper flakes, adjust to taste
- 2 tbsp (30 ml) lemon juice or tamarind water for brightness
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish
- Cooked sorghum flatbread, millet porridge, or rice for serving

Instructions

1. Heat 2 tbsp (30 ml) oil in a heavy pot or Dutch oven over medium-high heat. Season the beef cubes with 1/2 tsp (2.5 g) salt and brown in batches until well seared; remove and set aside.
2. Add the remaining 1 tbsp (15 ml) oil to the pot if needed. Sauté the onion until soft and starting to brown, about 6–8 minutes. Add garlic and ginger and cook 1–2 minutes until fragrant.
3. Stir in tomato paste and cook 1 minute, then add chopped tomatoes, ground coriander, cumin, and chili flakes. Cook 2–3 minutes to meld flavors.
4. Return the beef to the pot and pour in the stock. Bring to a simmer, cover partially, and reduce heat to maintain a gentle simmer. Cook until beef is tender, about 1 to 1 1/4 hours.
5. Whisk the peanut butter with a ladleful of hot stew liquid until smooth, then stir back into the pot. Add sliced okra and continue to simmer uncovered 12–15 minutes until okra is tender and the sauce has thickened.
6. Stir in lemon juice (or tamarind water), remaining salt and pepper; adjust seasoning. If the stew is too thick, add a little water or stock to reach desired consistency.
7. Serve hot garnished with chopped cilantro or parsley alongside sorghum flatbread, millet, or rice.