Entree: South Sudan – Southern Culinary Region – Bamia (Okra and meat stew simmered with tomatoes and warm spices, a hearty Sudanese-style main dish)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (907 g) beef stew meat, cut into 1–1.5 inch (2.5–3.8 cm) chunks
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 small green chili, seeded and chopped (optional)
- 3 tbsp (45 g) tomato paste
- 28 oz (800 g) canned crushed tomatoes
- 4 cups (960 ml) beef stock or water
- 1 lb (454 g) fresh okra, trimmed and halved
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) ground paprika
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) lemon juice or tamarind water
- 2 tbsp (30 ml) chopped fresh cilantro for garnish (optional)

Instructions

1. Brown the beef: Heat oil in a heavy pot over medium-high heat. Pat beef dry, season with salt and pepper, and brown in batches until well seared on all sides. Remove and set aside.
2. Sauté aromatics: In the same pot add chopped onion and cook until softened, about 6–8 minutes. Add garlic and chili and cook 1 minute more.
3. Build the stew: Stir in tomato paste and cook 1–2 minutes, then add crushed tomatoes and beef stock. Return browned beef to the pot. Add coriander, cumin, and paprika. Bring to a simmer.
4. Simmer beef: Cover and simmer gently for about 1 to 1 1/4 hours, or until the beef is nearly tender. Skim any excess fat if desired.
5. Add okra: Stir in the trimmed okra and lemon juice. Simmer uncovered for 20–30 minutes until the okra is tender and the sauce has thickened but the okra remains intact.
6. Finish and serve: Adjust seasoning with salt and pepper. Garnish with chopped cilantro if using and serve hot with steamed rice, flatbread, or kisra.