Recipe
Sudanese Sorghum Dough & Beef Okra Stew
Soft sorghum dough served with a richly spiced Sudanese tomato, okra and beef stew.
Ingredients
Method
25 mins prep60 mins cook85 mins total
Brown the beef in oil. Add onion and cook for 5 minutes, then stir in garlic, coriander, cumin and chilli.
Add tomatoes and stock. Cover and simmer for 40 minutes until the beef is tender. Add okra and cook for 10 minutes.
For the aseeda, whisk both flours and salt into 500 ml cold water. Pour into a saucepan and cook over medium heat, stirring constantly, until a thick dough forms.
Add remaining water gradually if needed, then knead and stir with a wooden spoon for 8 minutes until smooth and elastic.
Divide the dough into bowls, make a hollow in each and spoon in the mullah.
Notes
Use all wheat flour if sorghum flour is unavailable. Okra thickens the stew naturally.
About this recipe
Aseeda is a soft, satisfying dough traditionally made from grain flour and served with a savoury mullah stew. This practical version pairs wheat and sorghum flour with beef, okra and tomato.
Shape the dough in a warm bowl and make a hollow in the centre for the stew. Stir the dough constantly as it thickens to keep it smooth.
