Let’s whip up Mullah Ni’aimiya, a super comforting Sudanese stew that’s all about greens and meat in a rich, savory broth. This dish is a favorite in Sudan, especially in the South, where they use local greens like molokhia or purslane, cooked with beef or dried fish, and thickened with peanuts for a creamy texture. The name “Ni’aimiya” means “smooth” in Arabic, and trust me, this stew is silky and delicious! It’s perfect with asseeda (a sorghum dumpling) or kisra (a thin flatbread). Let’s get cooking with this easy recipe!
Ingredients
Serves 4
For the Stew
- 1/2 lb beef (like stew meat), cut into small cubes (or 1/2 lb dried fish)
- 1 big onion, chopped fine
- 2 cloves garlic, minced
- 2 cups fresh molokhia (or spinach, purslane, or any leafy greens), chopped
- 1/4 cup ground peanuts (or peanut butter)
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp black pepper
- 1 tsp salt (or to taste)
- 1/4 tsp chili powder (optional, for heat)
- 2 tbsp vegetable oil
- 3 cups water (or beef/fish stock)
- 1 lemon, juiced
For Serving
- Asseeda (Sudanese sorghum dumpling) or kisra (thin flatbread)
- 1/4 cup fresh coriander, chopped (for garnish)
Equipment
- Large pot
- Wooden spoon
- Knife (for chopping)
- Bowl (for soaking dried fish, if using)
Step-by-Step Recipe
Step 1: Prep the Meat or Fish
Let’s get started! If you’re using beef, cut it into small cubes, about 1-inch pieces, so it cooks nice and tender. If you’re using dried fish (a common choice in South Sudan), soak it in warm water for 30 minutes to soften it up, then rinse well to remove extra salt. Break the fish into smaller pieces with your hands. Set your meat or fish aside for now—we’ll cook it soon.
Step 2: Sauté the Base
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the chopped onion and cook for 4–5 minutes, stirring, until it’s soft and golden. Toss in the minced garlic and cook for another minute until it smells awesome—don’t let it burn! This is the base for our stew, and it’s gonna make everything taste so good.
Step 3: Cook the Meat or Fish
Add your beef cubes to the pot and stir them around. Cook for about 5–7 minutes until the beef is browned on all sides—it doesn’t need to be fully cooked yet, just get some color on it. If you’re using dried fish, add it now instead and stir for 2 minutes to coat it in the onion-garlic mix. The fish is already cooked, so it just needs to soak up the flavors.
Step 4: Add Spices and Broth
Time to spice things up! Add 1 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, 1/2 teaspoon of black pepper, 1 teaspoon of salt, and 1/4 teaspoon of chili powder if you want a little kick. Stir for a minute to let the spices bloom—they’ll smell amazing! Pour in 3 cups of water (or stock) and bring it to a boil. Once it’s bubbling, lower the heat to a simmer, cover the pot, and let it cook for 30 minutes if using beef (or 10 minutes if using dried fish). The beef should get tender, and the broth will start to taste awesome.
Step 5: Add Greens and Peanuts
Now for the greens! Stir in your 2 cups of chopped molokhia (or whatever greens you’re using). Add 1/4 cup of ground peanuts (or peanut butter) and stir well—it’ll melt into the broth and make it creamy and smooth. Let the stew simmer for another 10 minutes, stirring now and then. The greens will wilt down, and the peanuts will thicken the stew, giving it that silky texture Mullah Ni’aimiya is known for. If it gets too thick, add a bit more water.
Step 6: Final Touches
Squeeze in the juice of 1 lemon to brighten up the flavors—it adds a nice tangy kick! Taste the stew and adjust the salt or spices if you think it needs more. The broth should be smooth and rich, with tender meat or fish and soft greens all coming together. If you used beef, make sure it’s tender enough to melt in your mouth. Once it’s perfect, turn off the heat.
Step 7: Serve and Dig In
Scoop your Mullah Ni’aimiya into a big bowl and sprinkle some chopped coriander on top for a fresh touch. Serve it hot with asseeda or kisra on the side. The best way to eat it is to tear off a piece of kisra or scoop some asseeda and dip it right into the stew—the creamy broth and greens are so good with the bread! Gather your family or friends and enjoy this Sudanese comfort food.
A Little Something Extra
Imagine sitting around a big bowl of Mullah Ni’aimiya, everyone scooping up the stew with soft asseeda. The greens and peanuts make it so smooth, and the meat or fish adds a hearty bite. If you’ve got leftovers, store them in the fridge—they’ll taste even better the next day as the flavors settle. You can also swap the greens for whatever you have on hand, like kale or collards. Now go enjoy this Sudanese gem—it’s a hug in a bowl!