World Travels - Sudan

 

From the top clockwise - Kisra, Mullah Aswad Bel Dakwa, Mullah Warag, 
Mullah Amer

Kisra (Sorghum ‘Pancakes’)

This is a thin pancake like bread unique to Sudan.  Typically made from sorghum flour but can be made from millet flour, corn flour or ordinary wheat flour.  You ferment the sorghum batter for up to 3 days and then spread the batter wafer thin onto a cooking surface. The results are thin sheets of a mildly tangy bread that go so well with the stews…  Mine were not quite so thin with the limited special utensils. I used my new chapati  pan but still did not manage that wafer thin perfection. The recipe I used utilised yoghurt to act as a fermenting agent… I swapped in for kimchi ‘juice’ that perhaps did not have the desired effect.


This is a great video on how to truly make them.





Here is the recipe that I used (omitting the yoghurt) - https://www.sudanese.kitchen/recipe/kisra

Kisra

Mullah Ahmer (Red Stew)

Mullah Ahmer or Red Stew is soup normally made with beef and tomatoes.  I took the recipe from https://www.sudanese.kitchen/recipe/red-stew and swapped the beef for red lentils…this goes so well with kisra.


Mullah Ahmer

Ingredients


2 small or 1 large red onion, finely chopped

100ml vegetable oil

150 g dried red lentils

4 tbsp tomato paste

1 tin of tomatoes, blended

2-3 tbsp ground coriander

4-5 tbsp ground okra

3-4 crushed garlic cloves

1 tbsp marmite (my addition to add some extra umami)


Instructions

  1. Cook the red lentils with some water for about 15 minutes (you are looking for a soup like consistency).

  2. In a separate pan fry the onion and add the cooked lentils.

  3. Add the blended tomatoes and tomato puree.  Add some water if it is too thick.

  4. Stir in the marmite.

  5. Reduce the heat and add the coriander and seasoning.  Let it cook for about 10 minutes.

  6. Add the ground okra if you can source it and the garlic. Stir well.


Mullah Aswad Bel Dakwa (Aubergine and Peanut Stew)

Ingredients

1 Aubergine - chopped into large cubes

1 onion, finely chopped

Cumin

Nutmeg

Paprika

Cinnamon

Allspice

1-2 tbsp grated fresh ginger

1 lime, juiced

2-3 tbsp peanut butter

1 tbsp vegetable stock (or 1 stock cube)

1 tbsp ground okra


Instructions

  1. Fry the chopped onion in a large saucepan and season with cumin, nutmeg, paprika, cinnamon and allspice.

  2. Once the onion is caramelised add the chopped aubergine and fold into the onions.

  3. Keep turning the aubergine for even cooking.

  4. Make a paste from the peanut butter, loosen with the lime juice and add the grated ginger and a little water.

  5. Season the paste with salt, pepper, cumin, nutmeg, paprika, cinnamon and allspice.

  6. Once the aubergine is seared add water and some vegetable stock. Allow to simmer for 2 to 3 minutes.

  7. Add the peanut paste and stir gently.

  8. Allow to simmer for 5 to 10 minutes.

  9. Add the ground okra (or corn flour if you cannot get the ground okra).  The ground okra is a thickener.

  10. After a bit of stir it is ready to serve.



Mullah Aswad Bel Dakwa

Mullah Warag (Black-Eyed Pea Leaf Stew - substituting Spinach)

This is essentially a lamb stew with the black-eyed pea leaves.  So I obviously left out the meat and added smoked rapeseed oil and vegetable stock to intensify the flavours.  I could not source the black-eyed pea leaf so substituted spinach instead.



Ingredients

2 to 3 onions, finely chopped

500g spinach, coarsely chopped

1 tsp vegetable stock

1 clove garlic, crushed

2 tsp ground coriander

Ground pepper to taste

Instructions

  1. Gently fry the chopped onions in a saucepan until translucent.

  2. Add black pepper, and ground coriander and stir.

  3. Add the spinach and a little stock and cook for about 10 minutes (it will not need very long).

  4. Keep the stew loose with more stock if needed.

  5. Blend the spinach and add the crushed garlic that had been fried.


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