Entree: South Sudan – Northern Culinary Region – Mullah (Hearty South Sudanese meat stew with okra and peanut that thickens into a richly flavored sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Total 1 hr 20 min

Ingredients

- 1.5 lb (680 g) beef stew meat, cut into 1-inch (2.5 cm) pieces
- 12 oz (340 g) fresh okra, trimmed and sliced
- 1 medium onion, about 6 oz (170 g), chopped
- 2 cloves garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) tomato paste
- 2 medium tomatoes, chopped, about 10 oz (280 g) or 1 cup (240 g) canned diced tomatoes
- 2 cups (480 ml) water or beef stock
- 1/2 cup (125 g) smooth roasted peanut butter or ground roasted peanuts
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2–1 tsp (1–2 g) chili powder or fresh chopped chili to taste
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 ml) lemon juice or tamarind paste for brightness
- Cooked sorghum flatbread, kisra, or rice for serving

Instructions

1. Heat 2 tbsp (30 ml) vegetable oil in a heavy pot over medium-high heat. Season the beef pieces with salt and pepper and brown in batches until well seared on all sides; remove and set aside.
2. In the same pot, add the chopped onion and cook until soft and starting to color, about 6–8 minutes. Add the minced garlic and cook 1 minute.
3. Stir in the tomato paste and chopped tomatoes and cook 2–3 minutes until the mixture darkens and combines with the fond in the pot.
4. Return the browned beef to the pot, add the ground coriander, ground cumin, chili powder, and 2 cups (480 ml) water or stock. Bring to a boil, then reduce to a gentle simmer, cover, and cook until the beef is tender, about 45–60 minutes.
5. Once the beef is nearly tender, whisk the peanut butter with a few tablespoons of hot cooking liquid to loosen, then stir into the stew. Add the sliced okra and continue to simmer uncovered 10–15 minutes until the okra is cooked and the sauce has thickened.
6. Stir in the lemon juice or tamarind paste, adjust salt and pepper, and remove from heat. Serve hot spooned over cooked sorghum flatbread, kisra, or rice.