Sudanese
Mullah Waika
A Sudanese dried okra stew with tender meat broth, beaten until silky and slightly stretchy, then finished with fragrant garlic-coriander taglia. It is traditionally eaten with kisra or asida, scooping the thick sauce by hand.
Ingredients
- Bone-in lamb or beef, cut into small pieces300g
- Yellow onion, finely chopped1 medium
- Water4 cups
- Dried okra powder, finely sifted3 tbsp
- Garlic cloves, crushed3
- Ground coriander1 1/2 tsp
- Black pepper1/2 tsp
- Salt1 tsp, or to taste
- Ghee or neutral oil2 tbsp
- Kisra or asida2 servings
- Lemon wedgesoptional, to serve
Method
- Put the meat, chopped onion, water, black pepper, and salt in a pot and bring to a boil.
- Skim the surface, then cover and simmer over medium-low heat until the meat is very tender and the broth is well flavored, about 1 hour to 1 hour 10 minutes.
- Lift the meat pieces into a bowl and keep them warm, leaving the broth in the pot.
- Lower the heat and sprinkle in the dried okra powder gradually, whisking or beating constantly with a wooden spoon so it dissolves without lumps.
- Continue beating the waika over low heat for 5 to 8 minutes, until the sauce thickens, darkens slightly, and becomes glossy and lightly stretchy.
- Return the meat to the pot and simmer gently for 5 minutes, stirring often so the mullah does not catch on the bottom.
- In a small pan, heat the ghee or oil and fry the crushed garlic until just golden.
- Stir in the ground coriander for a few seconds until fragrant, then immediately pour this taglia into the mullah.
- Stir well, taste for salt, and let the stew rest off the heat for 3 minutes.
- Serve hot with kisra or asida, with lemon wedges if desired.
Common questions
Can I substitute fresh or frozen okra for the dried okra powder in Mullah Waika?
Dried okra powder is best for the smooth, glossy sauce. Fresh or frozen okra will make a different texture and is more like stew. If you must substitute, cook and puree it first, but expect less of the traditional stretch.
How long should I simmer the meat so it becomes tender without falling apart?
For bone-in lamb or beef cut small, plan on about 1 hour to 1 hour 10 minutes over medium-low heat. It should be very tender but still hold its shape, since it goes back into the sauce briefly.
What are the most common mistakes when making the waika sauce?
Adding the okra powder too fast is the biggest mistake; it clumps instantly. Sprinkle it in slowly while whisking constantly. Also avoid high heat, which can scorch the sauce and make it taste bitter or rough.
How should I store leftovers, and does the sauce thicken after chilling?
Store in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, so loosen it with a little water when reheating over low heat, stirring gently to avoid breaking it.
What is the best way to serve Mullah Waika?
Serve it hot with kisra or asida, letting the bread or porridge soak up the sauce. Add the garlic-coriander ghee on top just before serving, and offer lemon wedges for a bright finish.