African
African - East African and Horn Classics
South Sudanese Asida with Gumbo Meat Sauce
Chef's Menu Description
A hearty, deeply spiced heritage soup slow-simmered with tender cuts of meat or seafood and aromatic spices, served steaming hot.
Ingredients
- • 800g beef, goat, chicken, or fresh lake fish
- • 3 tbsp niter kibbeh (spiced butter) or cold-pressed vegetable oil
- • 2 large red onions, finely diced
- • 4 garlic cloves and 1 thumb ginger, finely grated
- • 2 tbsp authentic berbere, xawaash, or pilau masala spice blend
- • 2 ripe tomatoes, finely chopped
- • 2 cups rich bone broth or coconut milk
- • 2 green chillies or jalapeños, sliced
- • 1 tbsp fresh lemon juice
- • 1 tsp coarse sea salt and cracked black pepper
Preparation Steps
1
Phase 1
Heat spiced butter or oil in a heavy iron pan, season meat with spices and salt, and sear until deeply golden.
2
Phase 2
Add diced red onions and cook over low heat until deeply softened and aromatic; stir in ginger, garlic, and spice blend.
3
Phase 3
Pour in broth or rich coconut milk with chopped tomatoes; cover and simmer gently for 40 minutes until tender.
4
Phase 4
Toss in fresh green chillies and lemon juice, simmering 3-5 minutes until sauce reduces to a rich glaze.
5
Phase 5
Serve piping hot with injera flatbread, fresh chapati, or steaming hot ugali.