Kawari is a beloved Sudanese soup celebrated for its rich, gelatinous texture and bold, aromatic flavors, made from sheep or cattle hooves simmered with vegetables and spices. This hearty dish, a staple in Sudanese cuisine, showcases the country’s resourceful use of ingredients, turning humble hooves into a nourishing, flavorful soup. Often served with kisra (fermented flatbread) or asida (sorghum porridge), Kawari is a communal dish that embodies Sudan’s hospitality. This step-by-step recipe guides you through crafting an authentic Kawari, bringing the warmth of Sudanese tradition to your table.
Ingredients (Serves 4-6)
For the Kawari Soup:
- 4 sheep hooves (or cattle hooves), cleaned and split
- 1 large onion, finely chopped
- 2 medium tomatoes, blended or finely chopped
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium potato, diced
- 1 small green bell pepper, diced (optional, for flavor)
- 1 teaspoon Ni’aimiya spice mix (or substitute with ½ tsp cumin, ½ tsp coriander, ¼ tsp black pepper)
- 2 green chilies, whole or chopped (adjust for heat preference)
- 1-inch piece fresh ginger, grated
- 1 cinnamon stick
- 4 whole cloves
- 4 cardamom pods
- 1 teaspoon ground coriander
- 1 teaspoon salt (adjust to taste)
- 2 tablespoons vegetable oil
- 1 tablespoon vinegar (optional, for tanginess)
- 6 cups water or beef stock
- Fresh cilantro or parsley, chopped (for garnish)
For Serving:
- Kisra (Sudanese flatbread) or asida (sorghum porridge)
- Sudanese shatta (hot sauce, optional, for serving)
Equipment Needed
- Large pot or pressure cooker
- Wooden spoon
- Knife and cutting board
- Tongs (for handling hooves)
- Strainer (optional, for skimming foam)
- Measuring cups and spoons
Step-by-Step Instructions
Step 1: Prepare the Hooves
Start with fresh or properly cleaned sheep hooves, available at halal butchers or specialty markets. Rinse the hooves thoroughly under cold water to remove any debris. If not pre-split, ask your butcher to split them, as this helps release gelatin during cooking. Soak the hooves in cold water with 1 tablespoon of vinegar for 15-20 minutes to further clean and reduce any odor. Rinse again and set aside. This step ensures a clean, flavorful base for the soup.
Step 2: Boil the Hooves
Place the cleaned hooves in a large pot or pressure cooker and cover with 6 cups of water or beef stock. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam or impurities that rise to the surface during the first 10-15 minutes. Cover and simmer for 2-3 hours in a pot (or 45-60 minutes in a pressure cooker) until the hooves are tender and the broth becomes slightly gelatinous. The long cooking time is key to extracting the rich, collagen-rich texture that defines Kawari.
Step 3: Sauté the Aromatics
In a separate large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the finely chopped onion and cook for 5-7 minutes, stirring occasionally, until soft and golden. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant. This aromatic base builds the soup’s savory depth.
Step 4: Add Tomatoes and Spices
Stir in the blended or chopped tomatoes and tomato paste, mixing well. Cook for 5 minutes until the tomatoes reduce into a thick sauce. Add the Ni’aimiya spice mix (or substitute blend), cinnamon stick, whole cloves, cardamom pods, ground coriander, and green chilies (whole for mild flavor, chopped for more heat). Stir for 1-2 minutes to toast the spices, releasing their warm, aromatic flavors, which are essential to Kawari’s distinctive taste.
Step 5: Combine Hooves and Broth
Transfer the cooked hooves and their broth to the pot with the tomato-spice mixture. If using a pressure cooker, ensure it’s depressurized before opening. Stir to combine, ensuring the hooves are submerged in the seasoned broth. If the broth has reduced significantly, add more water or stock to maintain about 5-6 cups of liquid.
Step 6: Add Vegetables
Add the diced carrot, potato, and optional green bell pepper to the pot. These vegetables add heartiness and balance the soup’s richness. Simmer for 20-30 minutes on low heat, stirring occasionally, until the vegetables are tender and the flavors meld. The hooves should be soft enough to fall apart, and the broth should have a slightly thick, gelatinous consistency from the collagen.
Step 7: Season and Adjust
Add 1 teaspoon of salt and 1 tablespoon of vinegar (if using) for a slight tangy lift. Taste the soup and adjust seasoning, adding more salt, pepper, or Ni’aimiya if needed. If you prefer a spicier Kawari, stir in a pinch of chili powder or extra chopped green chilies at this stage.
Step 8: Check for Doneness
Ensure the hooves are tender and the broth is rich and flavorful. The soup should have a slightly glossy, thickened texture due to the gelatin from the hooves. If the broth is too thin, simmer uncovered for an additional 10-15 minutes to reduce. If too thick, add a small amount of water or stock.
Step 9: Serve and Garnish
Remove the cinnamon stick, cloves, and cardamom pods (if whole) before serving. Ladle the Kawari into bowls, ensuring each serving includes pieces of hoof and vegetables. Garnish with chopped cilantro or parsley for a fresh, vibrant touch. Serve hot with kisra or asida, allowing diners to scoop the soup with the bread or porridge. For extra heat, offer Sudanese shatta on the side.
Tips for Success
- Sourcing Hooves: Sheep or cattle hooves can be found at halal butchers or African/Middle Eastern markets. Ensure they’re fresh and cleaned to avoid off-flavors.
- Ni’aimiya Substitute: If Ni’aimiya is unavailable, blend cumin, coriander, and black pepper for a close approximation. Adjust spices to taste.
- Texture Control: For a thicker broth, simmer longer to extract more gelatin. For a lighter soup, add more water or stock.
- Vegetarian Option: While non-traditional, you can adapt Kawari by omitting hooves and using vegetable stock with hearty vegetables like okra or eggplant for a similar texture.
- Storage: Kawari keeps well in the fridge for up to 3 days in an airtight container. Reheat gently, adding a splash of water to restore consistency.
Why You’ll Love This Recipe
Kawari is a soul-warming dish that showcases Sudan’s knack for transforming humble ingredients into something extraordinary. The tender, gelatinous hooves paired with aromatic spices and vegetables create a soup that’s both comforting and flavorful. This recipe is straightforward yet authentic, making it accessible for home cooks eager to explore Sudanese cuisine. Whether you’re sharing it with family or savoring it solo, Kawari offers a taste of Sudan’s communal spirit and rich culinary heritage.
Serving Suggestions
Serve Kawari with kisra or asida for a traditional Sudanese meal, allowing the bread or porridge to soak up the flavorful broth. Pair with a side of salaat zabadi (Sudanese yogurt salad with cucumber and garlic) for a refreshing contrast. For a complete experience, offer karkade (hibiscus tea), a beloved Sudanese beverage that complements the soup’s bold flavors. If serving for a gathering, present Kawari in a large communal bowl to honor Sudanese dining traditions.
Cultural Significance
Kawari reflects Sudan’s resourcefulness, utilizing every part of the animal in line with halal practices. As a communal dish, it’s often shared on large trays, symbolizing unity and hospitality, a hallmark of Sudanese culture. The use of Ni’aimiya and spices like cardamom and cinnamon highlights the influence of Arab and African culinary traditions, making Kawari a flavorful bridge between cultures. Its popularity across Sudan underscores its role in bringing people together over hearty, nourishing meals.
