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Damah
Beef Stew
Damah is a comforting and flavorful beef stew, a staple in South Sudanese cuisine. It features tender beef simmered in a rich broth of onions, tomatoes, and aromatic spices.
ð§ ææ
- 1 kg Beef(stewing cuts, cubed)
- 3 large Onions(sliced)
- 2 medium Tomatoes(chopped)
- 4 cloves Garlic(minced)
- 2 tbsp Canola oil
- 1/2 tbsp Curry powder
- 1 tbsp Cumin powder
- to taste Salt
- to taste Black pepper
- 2 Chicken stock cubes(crushed)
- 500 ml Water(or as needed)
- 1 tbsp Tomato paste(optional)
ðšâð³ äœãæ¹
- 1
Heat canola oil in a large pot or Dutch oven over medium-high heat. Add the sliced onions and cook until golden brown, about 8-10 minutes.
- 2
Add the chopped tomatoes and minced garlic to the pot. Cook for another 2-3 minutes until the tomatoes begin to soften.
- 3
Add the cubed beef to the pot and sear on all sides until browned.
- 4
Stir in the curry powder, cumin powder, salt, and black pepper. If using, add the tomato paste and stir to combine.
- 5
Add the crushed chicken stock cubes and pour in the water. Bring the stew to a boil.
- 6
Reduce the heat to low, cover the pot, and let it simmer for at least 1 hour to 1 hour 30 minutes, or until the beef is very tender. Stir occasionally and add more water if the stew becomes too thick.
- 7
Taste and adjust seasoning as needed. Serve hot.
ð¡ ããã®ã³ã
- âFor a deeper flavor, you can brown the beef in batches.
- âThis stew pairs wonderfully with Kisra, rice, or any crusty bread.
- âIf you don't have chicken stock cubes, you can use beef stock or just water.
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- Add diced potatoes or carrots during the last 30 minutes of cooking.
- A pinch of cinnamon can add a warm, aromatic note.