Sudan – Cinnamon Beef with Braised Potatoes; Hot Lemon Pepper Condiment; Raw Beetroot Salad & Coriander Rice
With a 4000 year old history reaching back to the time of the Egyptian Pharaohs, the Republic of the Sudan has played an important part in the shaping of both the ancient & modern world. Sitting at the axis between Egypt and central Africa, the Sudan has been a melting pot of African & Arabic culture for centuries. Divided in half by the River Nile, Sudan is also bordered by the Red Sea to north east. Sudan’s near neighbours include Egypt to the north, Eritrea to the east, Ethiopia to the south west, South Sudan to the south, the Central African Republic (CAR), to the south west, Chad to the west & Libya to the north west.
Blessed by an eastern coastal stretch of the Red Sea, Sudan has access to seafoods which its land-locked neighbours CAR, Chad, Ethiopia & South Sudan don’t have. And yet, Sudan also sits on the border-lands of the Sahara Dessert. So, in a culinary sense the Sudan has regional variety in its cuisine that responds to the geography, availability of water and ingredients.
included
Cinnamon Beef with Braised Potatoes
Hot Lemon Pepper Condiment
Raw Beetroot Salad & Coriander Rice
Cinnamon Beef with Braised Potatoes
(Dama be Potaatas)
Ingredients:
· 8
onions – peeled & finely chopped
· 6
tbsp tomato paste
· 1/3
cup oil - peanut
· 6
cloves garlic - crushed
· 1kg
beef steak (rump) - cut into 1.5 cm cubes
· 3
cups water
· 4
tomatoes - chopped
· 1
green capsicum
· 2
tsp salt
· 2
tsp cardamom powder
· 2
tsp cinnamon powder
· 4
potatoes
Method:
1.
Chop onions and put in pot and fry in 2 tbs oil at medium
heat.
2.
Keep covered, stirring occasionally
3.
Add 1 cup water and cover, leaving on medium heat for 5-10
minutes until water is almost evaporated
4.
While the onions are cooking, peal and chop the potatoes in 1cm dice then fry diced potatoes in remaining oil
until they are golden
5.
When done, put potatoes to the side
6.
When onions are cooked remove them from the heat & blend
to a coarse puree
7.
Return onion puree to pot and add tomatoes & begin to heat
8.
add steak to pot with chopped capsicum, salt, cardamom and
cinnamon
9.
Cover and leave for 3 minutes
10.
Add tomato paste and crushed garlic, adding water until smooth
and saucy (approx. 1 cup), & bring back to the simmer
11.
Add potatoes, stir well & cover, leaving the mix to simmer
on medium/low heat for 10 minutes,
stirring occasionally & adding more water if needed.
Adapted from a recipe sourced at:
Hot Lemon Pepper Condiment
(Shata)
Ingredients:
· ½ cup lemon juice
· 3
cloves garlic, - crushed
· 3
tbs. crushed red pepper
· 1
tsp. black pepper
· 1
tsp. salt
Method:
1.
combine lemon juice & garlic
2.
blend in crushed red pepper, black pepper & salt
3.
Place in small ramekin dishes and serve with entrees.
Adapted from a recipe sourced at:
http://www.africa.upenn.edu/Cookbook/Sudan.html#SHATA
Raw Beetroot Salad
(Beetroot Salata)
Ingredients:
· 4
small beetroot
· 3
carrots
· 4
tomatoes
· 1
green capsicum
· 1/3 lettuce
· 4
spring onions
· 1
tablespoon vinegar
· 1
lemon
· 1
tablespoon sesame oil
· 1
pinch salt
Method:
1.
Coarsely Grate carrots then Beetroot (we used a food
processor) & place in a large bowl
2.
Chop vegetables into even sized pieces and layer on top of the
beetroot (minimise mixing at this stage to prevent the beetroot ‘bleeding’ over
the other vegetables)
3.
Mix vinegar,
lemon juice, sesame oil & salt in a jar & shake well
4.
turn the salad onto a serving plater & gently mix till it
is just combined
5.
shake dressing again & sprinkle over the salad
Adapted from a recipe sourced at:
Sudanese Coriander Rice
Ingredients:
· 2
cup rice
· 4
cups chicken stock
· 1 tablespoon butter
· ¼ tsp coriander powder
· ¼ tsp turmeric powder
· ¼
tsp cardamom powder
· 2
tsp salt
Method:
1.
melt butter In a sauce pan
2.
add rice to hot butter & stir with a wooden spoon until
rice begins to turn golden
3.
stir in spices
followed by salt chicken stock & bring to boil
4.
when liquid begins to boil stir well to ensure rice doesn’t
stick to the pot during cooking then reduce heat to low, cover pot with a lid
& cook for 10 minutes
5.
Turn off heat & allow rice to sit for a further 10 mins on cooling element
6.
do not take the lid off until you are ready to serve the rice
Adapted from
recipes sourced at:
http://marktanner.com/sudan-recipes/rice-sudani.htm
This post is dedicated to Lorna Bryant..
an amazing cook, Mother and Grandmother...
So glad we got to cook this with you before you flew x
Comments
Post a Comment