Hello my food explorers! Let’s dive into a unique Sudanese dish called Miris, a rich and savory stew that’s a true taste of tradition. Miris is made with sheep fat, onions, and dried okra, creating a hearty, comforting dish often enjoyed in Sudan and South Sudan. It’s typically cooked over an open fire, giving it a smoky depth, and served with asseeda (a sorghum porridge) or kisra (a thin flatbread). This stew is all about simple ingredients coming together to make something deeply flavorful—perfect for sharing with family or friends. Ready to bring this Sudanese gem to your kitchen? Let’s get started with this step-by-step recipe!
Ingredients
Serves 4
For the Stew
- 1/2 cup sheep fat (you can find this at a butcher or specialty store; substitute with lamb fat if needed)
- 1 large onion, finely chopped
- 1/2 cup dried okra (available at African or Middle Eastern markets; fresh okra works too, just dry it first)
- 2 medium tomatoes, chopped
- 1 tsp garlic paste (or 2 cloves garlic, minced)
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp chili powder (optional, for a bit of heat)
- 1 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 2 cups water (or vegetable stock for extra flavor)
- 1 tbsp vegetable oil (if needed for sautéing)
For Serving
- Asseeda (Sudanese sorghum porridge) or kisra (thin flatbread)
- 1/4 cup fresh parsley or dill, chopped (for garnish)
Equipment
- Large pot or deep skillet
- Wooden spoon
- Knife (for chopping)
- Mortar and pestle (optional, for grinding dried okra)
Step-by-Step Recipe
Step 1: Prep the Dried Okra
Let’s start with the okra, which gives Miris its signature texture. If you’re using dried okra, you’re good to go—just grind it into a coarse powder using a mortar and pestle or a spice grinder. This helps it thicken the stew later. If you only have fresh okra, you’ll need to dry it first: slice the okra into thin rounds, spread them on a baking sheet, and let them air-dry for a day or two until completely dehydrated (or use an oven on low heat, about 200°F, for 2–3 hours). Once dried, grind it into a powder. You’ll need about 1/2 cup of this okra powder for the recipe. Set it aside for now.
Step 2: Render the Sheep Fat
Now for the star of Miris—the sheep fat! Cut the fat into small pieces, about 1-inch chunks, so it renders down easily. Heat a large pot or deep skillet over medium-low heat, and add the sheep fat pieces. Let them cook slowly for about 10–15 minutes, stirring occasionally, until the fat melts into a liquid and you’re left with crispy bits (kind of like cracklings). This rendered fat is what gives Miris its rich, savory flavor. If the fat doesn’t release much oil, add 1 tablespoon of vegetable oil to help things along. Once the fat is fully melted, scoop out the crispy bits and set them aside—you can sprinkle them on top later for extra texture.
Step 3: Sauté the Onions and Garlic
With the rendered fat still in the pot, turn the heat up to medium. Add your finely chopped onion and cook for about 5 minutes, stirring often, until the onion turns soft and golden. The onion will soak up all that delicious fat, making the base of the stew super flavorful. Next, add the garlic paste (or minced garlic) and cook for another minute, stirring so it doesn’t burn. Your kitchen should smell amazing at this point!
Step 4: Add Tomatoes and Spices
Time to build the stew’s flavor! Add the chopped tomatoes to the pot, stirring them into the onion and garlic mix. Cook for about 5 minutes, mashing the tomatoes with your wooden spoon as they soften, until you have a thick, saucy base. Now, sprinkle in 1/2 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, 1/4 teaspoon of chili powder (if you’re using it), 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir everything together and let the spices cook for a minute—they’ll release their aroma and make the stew taste so good.
Step 5: Simmer the Stew
Pour in 2 cups of water (or vegetable stock) and stir to combine. Bring the mixture to a gentle boil, then lower the heat to a simmer. Let it cook for about 10 minutes, stirring occasionally. This simmering step helps the flavors meld together, creating a rich, savory broth. You’ll notice the stew starting to thicken slightly as the tomatoes break down.
Step 6: Thicken with Dried Okra
Here’s where Miris gets its unique texture! Gradually add the 1/2 cup of ground dried okra to the pot, stirring constantly to avoid clumps. The okra powder will start to thicken the stew, giving it a slightly sticky, silky consistency that’s typical of many Sudanese dishes. Keep stirring for about 5 minutes as it simmers, and watch the stew transform into a hearty, comforting dish. If it gets too thick, add a little more water—aim for a consistency that’s thick but still spoonable, like a hearty soup.
Step 7: Final Seasoning and Adjustments
Taste your Miris and see if it needs any tweaking. Add more salt or spices if you want a stronger flavor. In Sudanese cooking, they often look for the “al wish”—when the oil from the sheep fat rises to the surface, it’s a sign the stew is ready. Let it simmer for another 5 minutes to make sure everything is perfectly cooked and the flavors are balanced.
Step 8: Serve and Enjoy
Your Miris is ready to shine! Ladle the hot stew into a serving bowl and sprinkle some chopped parsley or dill on top for a fresh, herby touch. If you saved those crispy fat bits from earlier, scatter them on top for a bit of crunch. Serve the stew with asseeda or kisra on the side—these are perfect for scooping up the rich, savory broth. In Sudanese tradition, you’d eat this with your right hand, tearing off pieces of kisra or scooping asseeda to dip into the stew. Gather your loved ones, dig in, and enjoy this authentic taste of Sudan!
Last Words!
Picture this: you’re sitting around a big communal tray with your family, the warm aroma of Miris filling the air as you tear off pieces of kisra and scoop up the stew. The sheep fat gives it a deep, rich flavor, the okra makes it silky, and the spices add just the right warmth. It’s the kind of dish that brings people together, just like in Sudan, where meals are all about sharing and connection. If you’ve got leftovers, store them in the fridge—they’ll taste even better the next day as the flavors deepen. You can also experiment by adding other veggies like eggplant or potatoes, as some Sudanese cooks do. Miris is a true comfort food, and I hope you love it as much as I do! Let me know how it turns out for you. Happy cooking!
