Mulah Bamya
A real Sudanese everyday staple, part of the wider mulah family of stews eaten with kisra or rice, a broad category name rather than one fixed recipe, so it's worth naming the specific variant: this is mulah bamya, sometimes called mulah selj, built on okra genuinely blended or mashed into the broth, mafrooka, rather than left as whole pods, giving it a real, characteristic thick, slightly mucilaginous texture distinct from Middle Eastern bamia dishes that keep the okra whole.
Meat
Ingredients
- 500g beef or lamb, cubed
- 500g okra, trimmed
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tomatoes, chopped
- 1 tsp cumin
- Oil
- Salt, to taste
Steps
- Brown the meat with the onion and garlic in oil.
- Add the tomatoes and cumin, and cook down briefly.
- Simmer the meat in water until nearly tender, about 30 minutes.
- Boil the okra separately until soft, then blend or mash it into a coarse paste.
- Stir the mashed okra into the meat stew and simmer until thickened. Serve with kisra or rice.