A silky okra and lamb stew enriched with peanut paste, fragrant with coriander and chilli — a South Sudanese feast-day favourite.
Mullah is a celebratory stew that showcases two ingredients integral to South Sudanese cooking: okra and groundnuts. Tender pieces of lamb are simmered with fresh okra until the broth thickens naturally from the okra's mucilage, then enriched with peanut paste for a creamy, nutty depth. It is served over asida or with kisra bread.
Serves 4
In a large pot over medium-high heat, brown lamb pieces on all sides in a little oil. Season with salt and coriander.
Add chopped tomatoes and chilli. Stir and cook 5 minutes until tomatoes soften.
Pour in 500 ml water. Bring to a boil, then reduce to a simmer and cook 30 minutes until lamb is nearly tender.
Stir in okra and peanut butter diluted in 3 tbsp warm water. Simmer 15 minutes until okra is soft and stew is thickened.
Adjust seasoning and serve over asida or with kisra flatbread.
Don't stir too vigorously once okra is added to keep pieces intact.
Lamb on the bone adds more flavour than boneless.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Substitute beef or goat for lamb.
Add a handful of dried shrimp for an umami boost.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate up to 3 days. Reheat gently to prevent okra from overcooking.
Mullah is traditionally prepared for important gatherings and celebrations in South Sudan. The combination of meat, okra, and groundnuts reflects the agricultural heritage of the country's savannah communities.
Yes. Add straight from frozen and reduce the final simmer time by 5 minutes.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (380g / 13.4 oz) · 4 servings total
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