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Moulah Koudou with Boule
Moulah Koudou is a hearty okra and meat stew, often made with beef or lamb, simmered in a flavorful tomato-based broth. It's a popular dish in Chad, known for its rich texture and satisfying taste. It is traditionally served with Boule, a staple porridge made from millet or sorghum flour, which is shaped into balls and used to scoop up the stew.
đ§ Ingredienser
- 500 g Beef or lamb(cut into bite-sized pieces)
- 300 g Okra(fresh or frozen, sliced)
- 2 medium Onions(chopped)
- 400 g Tomatoes(crushed or diced)
- 3 cloves Garlic(minced)
- 3 tbsp Vegetable oil
- 4 cups Water or broth
- to taste Salt
- to taste Black pepper
- 1.5 cups Millet flour or sorghum flour(for Boule)
- 2 cups Water(for Boule, or as needed)
đšâđł Instruktioner
- 1
For the Moulah Koudou: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chopped onions and sauté until softened, about 5-7 minutes.
- 2
Add the meat to the pot and brown it on all sides. Drain off any excess fat.
- 3
Stir in the minced garlic, crushed tomatoes, salt, and pepper. Cook for 2-3 minutes until fragrant.
- 4
Pour in the water or broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 1 hour, or until the meat is tender.
- 5
Add the sliced okra to the stew. Cover and continue to simmer for another 20-30 minutes, or until the okra is tender and the stew has thickened. Adjust seasoning if needed.
- 6
While the stew is simmering, prepare the Boule: In a saucepan, bring 2 cups of water to a boil. Gradually whisk in the millet or sorghum flour, stirring constantly to prevent lumps, until a thick, stiff porridge forms.
- 7
Cook for about 10-15 minutes, stirring frequently, until the porridge is cooked through. If it becomes too thick, add a little more water.
- 8
Once the Boule has reached a thick, dough-like consistency, remove it from the heat. Shape it into small balls or serve directly from the pot.
- 9
Serve the Moulah Koudou hot, with the Boule on the side for scooping.
đĄ Proffstips
- âIf using fresh okra, you can blanch it briefly in boiling water for a few minutes before adding it to the stew to reduce its sliminess.
- âFor a richer flavor, use beef or lamb broth instead of water.
- âThe consistency of the Boule can be adjusted by adding more or less flour or water.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add other vegetables like diced sweet potatoes or carrots to the stew.
- For a spicier stew, add a pinch of chili powder or a finely chopped chili pepper.