Sudanese
Rigla
Rigla is a Sudanese purslane stew, slow-cooked with lamb, onions, tomato, garlic, and a little peanut butter until earthy and rich. It is traditionally spooned over kisra or eaten with aseeda to soak up the thick sauce.
Watch it madeMaggie's Happy Kitchen · 8:15
Ingredients
- Dried rigla (purslane)1/2 cup
- Lamb or beef, bone-in if possible, cut into small pieces250g
- Onion, finely chopped1 medium
- Garlic cloves, crushed3
- Vegetable oil2 tablespoons
- Tomato paste1 1/2 tablespoons
- Smooth peanut butter or Sudanese dakwa1 1/2 tablespoons
- Ground coriander1 teaspoon
- Ground cumin1/2 teaspoon
- Black pepper1/2 teaspoon
- Salt3/4 teaspoon, or to taste
- Water3 cups
- Lime wedge1, optional
Method
- Rinse the dried rigla well in several changes of water, then soak it in warm water for 10 minutes and drain.
- Heat the oil in a heavy pot over medium heat and fry the onion until deep golden and sweet.
- Add the lamb or beef and brown it well on all sides.
- Stir in the garlic, ground coriander, cumin, black pepper, and salt until fragrant.
- Add the tomato paste and cook for 2 minutes, stirring so it darkens slightly without burning.
- Pour in the water, bring to a boil, then cover and simmer for 40 minutes, or until the meat is nearly tender.
- Add the drained rigla and simmer uncovered for 15 minutes, stirring occasionally as the greens soften into the broth.
- Whisk the peanut butter with a few spoonfuls of hot broth in a small bowl until smooth, then stir it back into the pot.
- Simmer for 10 to 15 minutes more, until the sauce is thick, glossy, and the meat is tender.
- Taste for salt, add a squeeze of lime if desired, and serve hot with kisra or aseeda.
Common questions
Can I substitute fresh purslane or another green for dried rigla?
Yes. Fresh purslane works well; use about 3 times the dried weight and add it near the end, just until wilted. In a pinch, spinach or amaranth can work, but the flavor will be milder and less tangy.
How long does the meat need to cook before adding the rigla?
Simmer the browned meat in water for about 40 minutes, or until it is nearly tender. Bone-in pieces may need a little longer. Add the rigla only after this stage so it doesn’t turn mushy.
What are the most common mistakes with this dish?
The biggest mistakes are underbrowning the onions and meat, burning the tomato paste, and adding the peanut butter too early or too fast. Also, don’t skip rinsing the dried rigla well, or the broth can taste gritty.
How should I store and reheat leftovers?
Cool quickly, then refrigerate in a sealed container for up to 3 days. The sauce thickens as it sits, so loosen it with a splash of water when reheating gently on the stove. Freezing is possible for about 2 months.
What’s the best way to serve Rigla?
Serve it hot with bread, rice, or sorghum porridge to soak up the thick sauce. A lime wedge on the side brightens the peanut-rich broth. It also pairs well with a simple onion or tomato salad.