Mullah Ahmar TagaliaDried Meat and Okra Stew
A Sudanese red stew made with sharmout, tomato, onion, and okra powder, which thickens the broth to a smooth, lightly viscous consistency.
Prep
20m
Cook
50m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Stew
- 120gSharmout (rinsed)
- 150gOnion (finely chopped)
- 12gGarlic (crushed)
- 50gTomato Paste
- 25mlVegetable Oil
Soaking
- 300mlWater (hot)
Stew
- 600mlWater
- 3gCumin Powder
- 2gChili Powder
- 9gSalt
- 2gBlack Pepper
Thickener
- 40gOkra Powder
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Soak the sharmout in the hot water until softened, then drain it well.
- 02
Heat the vegetable oil in a pot over medium heat and cook the onion until golden.
- 03
Add the garlic, then stir in the tomato paste and cook until well blended and slightly darkened.
- 04
Add the softened sharmout, water, cumin powder, chili powder, salt, and black pepper, then simmer until the broth is flavorful.
- 05
Whisk the okra powder with hot liquid from the stew until smooth.
- 06
Stir the okra mixture into the pot until the stew turns velvety and lightly thickened.
- 07
Simmer for a few more minutes, then serve hot.
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