Entree: Sudan – كاواري ➤ Kawari (Sudanese spiced beef and okra stew traditionally served with sorghum flatbread)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1.5 lb beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 1/2 lb fresh okra, trimmed and halved
- 2 tbsp (30 ml) vegetable oil or clarified butter (samna)
- 1 large onion, about 8 oz, finely chopped
- 3 cloves garlic, minced (about 5/16 oz)
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tsp ground ginger
- 1/2 tsp ground fenugreek (hilba)
- 1 tbsp (15 ml) tomato paste
- 2 cups (480 ml) beef stock or water
- 1 tbsp (15 ml) lemon juice
- 1 tsp coarse salt, or to taste
- 1/2 tsp ground black pepper
- 2 tbsp chopped fresh cilantro for garnish
- Kisra or steamed rice for serving (as needed)

Show original ingredient measurements

- 1.5 lb (680 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 1/2 lb (225 g) fresh okra, trimmed and halved
- 2 tbsp (30 ml) vegetable oil or clarified butter (samna)
- 1 large onion, about 8 oz (225 g), finely chopped
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) ground coriander
- 1 tbsp (15 g) ground cumin
- 1 tsp (5 g) ground ginger
- 1/2 tsp (1.5 g) ground fenugreek (hilba)
- 1 tbsp (15 ml) tomato paste
- 2 cups (480 ml) beef stock or water
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) coarse salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 2 tbsp (30 g) chopped fresh cilantro for garnish
- Kisra or steamed rice for serving (as needed)

Instructions

Gram weights below are shown as approximate US weights.

1. Heat the oil or samna in a heavy pot over medium-high heat. Season the beef with 1/2 tsp salt and 1/4 tsp black pepper, then brown the beef in batches until well seared on all sides; remove and set aside.
2. Lower heat to medium, add the chopped onion and cook until soft and beginning to color, about 6–8 minutes. Add the garlic and cook 1 minute until fragrant.
3. Stir in ground coriander, cumin, ginger, and ground fenugreek; cook 1–2 minutes to bloom the spices. Add the tomato paste and cook another minute.
4. Return the browned beef to the pot, add the beef stock, bring to a simmer, then reduce heat to low, cover, and simmer gently for 45–60 minutes until the beef is nearly tender.
5. Add the halved okra and lemon juice, season with remaining salt and pepper, and continue to simmer uncovered for 10–15 minutes until the okra is cooked through and the sauce has thickened slightly.
6. Taste and adjust seasoning. Remove from heat, stir in chopped cilantro, and let rest 5 minutes.
7. Serve the Kawari hot with kisra, sorghum flatbread, or steamed rice.

1. Heat the oil or samna in a heavy pot over medium-high heat. Season the beef with 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) black pepper, then brown the beef in batches until well seared on all sides; remove and set aside.
2. Lower heat to medium, add the chopped onion and cook until soft and beginning to color, about 6–8 minutes. Add the garlic and cook 1 minute until fragrant.
3. Stir in ground coriander, cumin, ginger, and ground fenugreek; cook 1–2 minutes to bloom the spices. Add the tomato paste and cook another minute.
4. Return the browned beef to the pot, add the beef stock, bring to a simmer, then reduce heat to low, cover, and simmer gently for 45–60 minutes until the beef is nearly tender.
5. Add the halved okra and lemon juice, season with remaining salt and pepper, and continue to simmer uncovered for 10–15 minutes until the okra is cooked through and the sauce has thickened slightly.
6. Taste and adjust seasoning. Remove from heat, stir in chopped cilantro, and let rest 5 minutes.
7. Serve the Kawari hot with kisra, sorghum flatbread, or steamed rice.