Hey foodies! Let’s cook up Mullah Ahmar, a classic Sudanese red stew that’s all about rich, savory flavors. This dish is a go-to in Sudan, made with ground meat, tomatoes, and spices, thickened with ground okra for that perfect texture. It’s often paired with asseeda (a sorghum dumpling) or gurasa (a thick pancake bread) to soak up all the deliciousness. The name “Mullah Ahmar” means “red stew” in Arabic, thanks to its vibrant tomato base, and it’s a staple for family gatherings or cozy meals. Ready to make this tasty Sudanese treat? Let’s get started!
Ingredients
Serves 4
For the Stew
- 1/2 lb ground beef (or dried ground beef, called sharmoot in Sudan)
- 1 big onion, chopped fine
- 2 cloves garlic, crushed
- 3 medium tomatoes, chopped (or 1 cup tomato paste for a richer color)
- 1 tbsp tomato paste (optional, for extra depth)
- 1/4 cup ground okra (dried okra powder works best)
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1/2 tsp black pepper
- 1 tsp salt (or to taste)
- 1 stock cube (beef or veggie)
- 2 tbsp vegetable oil
- 3 cups water
- 1–2 tsp sugar (optional, to balance tomato acidity)
For Serving
- Asseeda (Sudanese sorghum dumpling) or gurasa (thick pancake bread)
- 1/4 cup fresh dill or coriander, chopped (for garnish)
Equipment
- Large pot
- Wooden spoon
- Knife (for chopping)
- Measuring spoons and cups
Step-by-Step Recipe
Step 1: Cook the Base
Start by heating 2 tablespoons of vegetable oil in a large pot over medium heat. Toss in your chopped onion and cook for about 4–5 minutes, stirring now and then, until the onion turns soft and golden. Add the crushed garlic and cook for another minute until it smells awesome—don’t let it burn!
Step 2: Add the Meat and Spices
Now, add your 1/2 pound of ground beef to the pot. Break it up with your spoon and cook for about 5 minutes until it’s browned all over. If you’re using dried ground beef (sharmoot), it’s already cooked, so just stir it in to coat with the onions and garlic. Sprinkle in 1 teaspoon of ground cinnamon, 1 teaspoon of ground coriander, 1/2 teaspoon of black pepper, 1 teaspoon of salt, and crumble in the stock cube. Stir everything together for a minute to let the spices wake up and smell amazing.
Step 3: Add Tomatoes and Simmer
Time for the tomatoes! Add your chopped tomatoes (or 1 cup of tomato paste if you’re using that) and 1 tablespoon of tomato paste if you want a deeper red color. Stir it all together and let it cook for about 5 minutes, mashing the tomatoes with your spoon until they turn into a thick, saucy base. Pour in 3 cups of water and bring it to a boil. Once it’s bubbling, lower the heat to a simmer and let it cook for 15 minutes, stirring every now and then. The stew will start to thicken, and the flavors will come together.
Step 4: Thicken with Okra
Here’s where the magic happens! Gradually add 1/4 cup of ground okra to the pot, stirring as you go so it doesn’t clump. The okra will thicken the stew and give it that classic Sudanese texture. Keep stirring for about 5 minutes while it simmers, and you’ll see the stew get nice and smooth. If it’s too thick, add a little more water—aim for a consistency that’s not too runny but not too heavy.
Step 5: Final Seasoning
Taste your stew and see if it needs anything. If the tomatoes make it a bit too tangy, add 1–2 teaspoons of sugar to balance it out. Adjust the salt or spices if you want more flavor. In Sudanese cooking, they say the stew is ready when the oil rises to the surface—that’s called “al wish,” meaning the dish is complete and ready to eat. Let it simmer for another 5 minutes to make sure everything is perfect.
Step 6: Serve and Enjoy
Your Mullah Ahmar is ready! Serve it hot in a big bowl with asseeda or gurasa on the side. The idea is to scoop up the stew with the bread or dumpling—it’s so good that way! Sprinkle some chopped dill or coriander on top for a fresh, herby touch. Gather your friends or family, dig in, and enjoy the rich, savory flavors of this Sudanese classic.
A Little Something Extra
Picture this: you’re sitting with your loved ones, tearing off pieces of gurasa and scooping up the warm, tomatoey stew. The ground okra gives it a silky texture, and the spices make every bite pop with flavor. If you’ve got leftovers, keep them in the fridge—they’ll taste even better the next day! You can also try adding a bit of peanut butter to the stew for a creamy twist, like some Sudanese cooks do. Now go enjoy your Mullah Ahmar—you’re gonna love it!
