Thursday, October 14, 2010

Family Chefs: Sudanese Delights!

By Sheela Sheth

A large country with geographic extremes ranging from forests to deserts, Sudan values hospitality as much as we do here in the Arab world. Throughout history, Sudan has been influenced by people of many backgrounds—and this is reflected in its cooking. Showing us how to prepare authentic Sudanese dishes, fit to serve any guest that may enter your home, are Nazik Makkawi and her three daughters: Sarah (12), Samar (10) and Noon (8).
Aseeda and mullah are the most popular Sudanese delicacies, made from powdered dry okra (okra is dried and then ground to a powder) and minced meat. In Sudan, aseeda and mullah are eaten together as a main course as they both complement each other, providing a nutritious meal. Okra is known to help control blood sugar, prevent acid reflux, cure dysuria (painful or difficult urination) and is useful for plasma replacement and as a blood volume expander. Its rich calcium and potassium content help in delaying osteoporosis.
1 cup white flour
1 cup yoghurt
2 tbsp olive oil
Salt to taste

  1. Whisk together white flour and yoghurt.
  2. In a pan, cook it on a low heat, stirring continuously.
  3. Add salt and beat until mixture comes away from side of pan and forms a smooth ball.
  4. Add oil and stir until smooth.
  5. Set aside.

300 g minced meat
2 onions, grated
1 tsp coriander powder
4 tbsp dry okra powder
3 tbsp tomato purée
½ cup water
Salt and red pepper powder to taste
  1. Brown onions in oil.
  2. Add minced meat and cook until slightly browned.
  3. Add tomato purée, salt, coriander powder and red pepper powder, water and stir.
  4. When the mixture boils, add the okra powder and stir for five minutes.
  5. Arrange the aseeda in the centre of a platter, surrounded by the mullah.

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