Moulah (Meat and Okra Stew) is a traditional Chadian recipe for a classic dish of beef or lamb with green beans, carrots and okra in a lightly-spiced tomato base with onion and garlic. The full recipe is presented here and I hope you enjoy this classic Chadian version of: Meat and Okra Stew (Moulah).
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Moulah is a traditional dish from Chad that embodies the country’s culinary variety and cultural roots. This hearty stew is usually built from fresh, regional produce and offers a harmonious balance of flavours and textures. In many households it is far more than a filling meal. It is an expression of hospitality and community. Cooking moulah brings families and friends together and creates memories that last long after the pot is empty.
This dish is a Ramadan favourite in Chad and how, precisely it turns out depends on how much meat you have. It can be meat-forward, as here, or the meat can be used more sparingly as a flavouring to the stock. This dish counts amongst the national dishes of Chad
Ingredients:
300g beef or lamb, cubed
2 large carrots, peeled and finely diced
1 onion, chopped
2 cloves of garlic, chopped
150g green beans, trimmed and cut into 1cm lengths
400g tin of tomatoes
1 tsp ground cumin
1 tsp smoked paprika
2 tbsp vegetable oil
100g okra, trimmed and sliced into thick rounds
Salt and freshly-ground black pepper to taste
Method:
Set a large pan over medium heat. Once hot add the vegetable oil and use to fry the onions for about 6 minutes, until soft and translucent. Add the garlic and fry for 2 minutes more.
Add the meat and fry until browned all over. Scatter over the spices, stir to combine and fry for 90 seconds.
At this point add the green bean pieces and the okra along with the tomatoes. Mix everything thoroughly then fill the empty tomato tin with water or stock and pour into the pan.
Bring just to a boil, reduce to a simmer and cook gently for about 90 minutes, or until the sauce has thickened and the meat is tender.
Serve accompanied by boiled and mashed cassava and hot chilli powder.
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