Sudan / Main
Asida with mulah
A stiff porridge of sorghum or wheat, served with stewed meat in a dried okra sauce.
Ingredients
- Sorghum or wheat flour400 g
- Lamb, diced600 g
- Ground dried okra60 g
- Onions2
- Tomato paste3 tbsp
- Garlic4 cloves
- Peanut butter2 tbsp
- Ground coriander1 tsp
- Vegetable oil60 ml
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Brown the meat with the onion and garlic, then add the tomato paste and coriander.
Add water, season and stew forty minutes, until the meat is tender.
Stir in the peanut butter and rain in the ground okra in a thin stream, stirring constantly.
Cook the sauce ten minutes; it turns thick and stringy.
Bring a litre of salted water to the boil, set a cup aside and rain in the flour, working it with a stick.
Work it fifteen minutes, adding the reserved water, until the mass is dense and smooth.
Turn the asida onto a platter with a wet spoon, make a hollow and pour the mulah into it.
