Entree: South Sudan – Southern Culinary Region – Kawari (Traditional South Sudanese peanut and okra stew with beef)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Total 1 hr 25 min

Ingredients

- 1 lb (454 g) beef stew meat, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil or peanut oil
- 1 large onion, about 8 oz (225 g), finely chopped
- 3 cloves garlic, minced (about 3 tsp / 15 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1-2 small hot peppers or jalapeño, seeded and minced (optional)
- 2 medium tomatoes, about 10 oz (280 g), chopped or 1 can (14 oz / 400 g) diced tomatoes
- 2 tbsp (30 g) tomato paste
- 3/4 cup (180 g) smooth peanut butter
- 4 cups (1.0 L) beef or water-based stock
- 8 oz (225 g) fresh okra, trimmed and sliced into 1/2-inch (1.3 cm) rounds
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- Salt and black pepper to taste
- 1 tbsp (15 ml) lemon juice or tamarind concentrate to finish

Instructions

1. Pat the beef dry and season with salt and pepper. Heat oil in a heavy casserole or pot over medium-high heat and brown the beef in batches until well-seared; remove and set aside.
2. Reduce heat to medium, add the chopped onion and sauté until soft and golden, about 6 minutes. Add garlic, ginger, and minced hot pepper if using; cook 1 minute until fragrant.
3. Stir in chopped tomatoes and tomato paste; cook 3–4 minutes to break down the tomatoes. Add cumin and coriander and cook another minute.
4. Return the browned beef to the pot. Pour in the stock, bring to a simmer, then reduce heat to low, cover, and cook gently for 45–60 minutes until the beef is tender.
5. In a bowl, whisk the peanut butter with a ladle of hot broth from the pot until smooth, then stir this mixture back into the stew to thicken and enrich the sauce.
6. Add the sliced okra and simmer uncovered for 10–12 minutes until okra is tender but not overcooked; this preserves texture and limits sliminess.
7. Taste and adjust seasoning with salt, black pepper, and lemon juice or tamarind to add brightness. Serve hot over sorghum flatbread (kisra), millet porridge, or rice.