Middle Eastern Recipes > Soups & Stews > Gombo et Kissar >
Gombo et Kissar
Chadian Okra Stew with Kissar
4 TBS peanut oil (also known as groundnut oil)
1 yellow onion, peeled & chopped
1 red onion, peeled & chopped
6 garlic cloves, peeled & mashed to a paste with a pinch of salt
2 LBS beef stew meat (cut into bite-sized pieces)
2 C water
1/4 tsp. baking soda
3 maggi or bouillon cubes
Salt & black pepper to taste
Ground cumin to taste
3/4 LB fresh okra, washed & sliced
1 hot chili (Habanero or Scotch Bonnet)
Kissar (for serving)
Heat peanut oil in a large cooking pot. Add onions; cook for about four minutes or until soft. Add mashed garlic and salt mixture; stir-fry for about one minute. Add beef stew meat; cook until meat is browned, stirring occasionally. Add two cups of water and baking soda; stir. Crumble in bouillon cubes; season with salt, black pepper and ground cumin to taste. Bring mixture to a boil; reduce to simmer, cover and cook for about one hour. Twenty minutes before the end of cooking time, add the sliced okra and hot chili.
Suggestion: Serve with Kissar (sourdough crepes or pancakes).
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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