Kamounia - Sudanese Stewed Beef

     Welcome to this months Eat the World recipe Challenge!! This month we are traveling to the countries of Sudan and South Sudan. The Sudanese countries are bordered by Egypt and Libya to the north, with Chad and the Central African Republic to the West. On the south there is the Democratic Republic of the Congo, Uganda and Kenya with Ethiopia and Eritrea to the east. 

     This recipe is traditionally a mix of beef and liver, with the later being an ingredient no one in my house eats. So I used all beef in place of the liver and continued as normal. One thing I noticed was different than any other recipe I have tried like this is that the garlic isn't cooked with the dish, it's stirred in at the end. That fresh garlic flavor mingled in the stew was absolutely delicious that way. It was also delicious served with tomato salad. The rich peanut butter dressing was offset with lime juice and was the perfect combo with ripe tomatoes. 

Check out all the wonderful Sudanese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

• Palatable Pastime Best Easy Hummus 
• Magical Ingredients: Sudanese Tamia 
• A Day in the Life on the Farm: Sudanese Peanut Stew 
• Pandemonium Noshery: Kamounia - Sudanese Beef 
• Sneha’s Recipe: Gurasa - Sudanese Flatbread 
• Amy’s Cooking Adventures: Red Lentil Soup (Sudanese Addas) 
• Culinary Adventures with Camilla: Basbousa and Karkadé 
• Making Miracles: Sudanese Rice and Potato Goulash
• Kitchen Frau: Peanut Butter Creamed Spinach and Sudanese Peanut Butter Meringues

---------------------------------------------------

Kamounia Beef Recipe

2 lb. stew beef
1/4 c. olive oil

1 large onions, chopped fine

1 Tbsp. tomato paste

2 Tbsp. harissa paste

2 tsp. cumin

1 tsp. aleppo pepper

1 bay leaf

1/2 tsp. turmeric paste

1 tsp. salt

1/4 tsp. white pepper

1 Tbsp. garlic paste

Cooked rice or flatbread

Sprinkle the beef cubes with half the salt. Heat the oil in a medium cast iron pot with a lid. Add about a quarter of the beef, making sure not to crowd the pan, and brown on two sides. Remove from the pan and keep warm. Continue cooking all of the beef until it is all browned. 

Add the onion and cook over medium heat, about 15 - 20 minutes, or until very browned and starting to caramelize. Add the tomato paste, harissa, cumin, aleppo, bay leaf, turmeric, the remaining salt, and white pepper. Cook, stirring, for 3-4 minutes. Add the beef to the pan along with any dripping left on the plate. Add enough water to cover. Bring to a boil and then reduce the heat to medium low. Cover and simmer, stirring every 30 minutes, for 4-5 hours or until the beef is extremely tender, the meat should break up as you stir it. 

Remove from the heat and allow to cool for 5 minutes. Add the garlic paste and stir to incorporate and break up the meat. 

Serve with rice or flat bread. 

Check out previous #Eat the World contributions from Africa!

• Senegal - Poulet Yassa
• Egypt - Ful Medames
• Ethiopia - Misir Wot
• Kenya - Nyama Choma