Entree: South Sudan – Northern Culinary Region – Bamia (Okra and meat stew simmered in a spiced tomato sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 1 lb (454 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 1 tbsp (15 g) tomato paste
- 2 cups (480 ml) canned chopped tomatoes or fresh chopped tomatoes
- 2 cups (480 ml) beef stock
- 12 oz (340 g) fresh okra, trimmed and halved lengthwise (or frozen)
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1.5 g) ground cumin
- 1/4 tsp (1 g) ground cayenne or to taste
- 1 tsp (5 g) sugar (optional, to balance acidity)
- Juice of 1/2 lemon (about 1 tbsp / 15 ml)
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) fresh cilantro or parsley, chopped, for garnish

Instructions

1. Heat oil in a heavy pot over medium-high heat. Season beef with salt and pepper and brown in batches, 3–4 minutes per side. Remove browned beef and set aside.
2. Reduce heat to medium. Add sliced onion and cook until soft and beginning to brown, 6–8 minutes. Add garlic and cook 30 seconds. Stir in tomato paste and cook 1 minute to deepen flavor.
3. Add chopped tomatoes, beef stock, ground coriander, ground cumin, cayenne, and sugar if using. Return beef to the pot, bring to a simmer, cover, and cook gently until beef is tender, about 45–60 minutes.
4. Add trimmed okra and simmer uncovered until okra is cooked but still holds shape, 10–15 minutes. Taste and adjust salt and pepper.
5. Stir in lemon juice, sprinkle with chopped cilantro, and serve hot with staple grain or flatbread.