Mullah Tagalia, a super hearty Sudanese stew that’s all about rich flavors and a thick, stretchy texture. It’s a classic dish from Sudan, made with minced meat, tomatoes, and dried okra powder for that unique slimy, comforting vibe. Perfect with aseeda (a soft dumpling) or bread, this stew is a total nostalgia trip for Sudanese folks. Let’s get cooking with this easy step-by-step recipe!
Ingredients
Serves 4
For the Stew
- 1/2 lb ground beef (or dried minced meat if you can find it)
- 1 big onion, chopped fine
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp vegetable oil
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp black pepper
- 1 tsp salt (or to taste)
- 1 tsp sugar (to balance the tomatoes)
- 2 tbsp dried okra powder (called waika—key for the texture!)
- 2 cups water (or beef stock for extra flavor)
- 1/4 cup fresh cilantro, chopped (for garnish)
For Serving
- Aseeda (Sudanese dumpling) or flatbread like kisra or gurasa
Equipment
- Big pot or deep skillet
- Wooden spoon (or a mufraka if you have one—it’s a Sudanese stirring tool)
- Knife (for chopping)
- Small bowl (to mix okra powder with water)
Step-by-Step Recipe
Step 1: Cook the Meat
Let’s start with the meat! Heat 2 tablespoons of vegetable oil in a big pot over medium heat. Add the ground beef and cook for 5–7 minutes, breaking it up with a spoon until it’s browned and crumbly. If you’re using dried minced meat, soak it in warm water for 10 minutes first, then drain and add it here. Once the meat is cooked, scoop it out and set it aside, but keep the oil in the pot—that’s where the flavor lives!
Step 2: Sauté the Onion and Garlic
In the same pot with the leftover oil, toss in the chopped onion. Cook for 3–4 minutes until it’s soft and golden—don’t let it burn! Add the minced garlic and stir for another 1 minute until it smells awesome. This is the base of our stew, so let those flavors come out.
Step 3: Add the Tomato and Spices
Now, stir in 2 tablespoons of tomato paste and cook it for 2 minutes to get rid of the raw taste. Add 1 teaspoon of ground coriander, 1 teaspoon of ground cinnamon, 1/2 teaspoon of black pepper, 1 teaspoon of salt, and 1 teaspoon of sugar. The sugar helps balance the tangy tomatoes. Stir everything together for 1 minute to wake up the spices—they’ll make your kitchen smell amazing!
Step 4: Simmer the Stew
Add the cooked meat back to the pot and pour in 2 cups of water or beef stock. Stir it all up, bring it to a boil, then lower the heat to a simmer. Cover the pot and let it cook for 20 minutes. You’ll see the oil start to rise to the top—that’s a Sudanese cooking trick called “al wish,” meaning the stew is coming together nicely.
Step 5: Thicken with Okra Powder
Here’s where Mullah Tagalia gets its special texture! In a small bowl, mix 2 tablespoons of dried okra powder (waika) with a little water to make a smooth paste—no lumps! Slowly add this to the stew, stirring constantly with a wooden spoon (or a mufraka if you have one). The stew will start to thicken and get that stretchy, slimy texture—it’s supposed to be like that, trust me! Cook for another 5 minutes on low heat, stirring so it doesn’t stick.
Step 6: Final Touches
Taste the stew and add more salt or pepper if you want. It should be thick, stretchy, and full of flavor. Turn off the heat and sprinkle the chopped cilantro on top for a fresh, herby vibe. Your Mullah Tagalia is ready!
Step 7: Serve and Dig In
Scoop the Mullah Tagalia into a big bowl or serve it straight from the pot. It’s best with aseeda—a soft, jelly-like dumpling that soaks up the stew—or flatbread like kisra or gurasa. Spoon the stew over the aseeda, or tear off pieces of bread and dip right in. The stretchy texture is so fun to eat, and the flavors are rich and comforting. Grab a spoon and enjoy!
A Little Something Extra
Imagine sitting around a big tray with your family, everyone dipping their bread into this warm, stretchy Mullah Tagalia. The slimy texture might sound weird, but it’s what makes this dish so special—it clings to the bread perfectly! If you’ve got leftovers, store them in the fridge for a couple of days and reheat with a splash of water to loosen it up. You can even try it with rice if you’re out of bread. Now go share this Sudanese gem with your friends—they’ll love it!