Entree: South Sudan – Northern Culinary Region – Kajaik (Hearty Northern South Sudanese tomato-and-okra meat stew typically served with sorghum or rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion (7 oz (200 g)), finely chopped
- 3 cloves garlic (5/16 oz (9 g)), minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) crushed tomatoes (canned or fresh)
- 2 cups (480 ml) beef or vegetable stock
- 2 cups (300 g) fresh okra, sliced into 1/2-inch (1 cm) pieces
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground chili or to taste
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) fresh cilantro or parsley, chopped for garnish
- Cooked sorghum, millet flatbread, or rice for serving

Show original ingredient measurements

- 1 lb (454 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion (200 g), finely chopped
- 3 cloves garlic (9 g), minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) crushed tomatoes (canned or fresh)
- 2 cups (480 ml) beef or vegetable stock
- 2 cups (300 g) fresh okra, sliced into 1/2-inch (1 cm) pieces
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground chili or to taste
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) fresh cilantro or parsley, chopped for garnish
- Cooked sorghum, millet flatbread, or rice for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat 2 tbsp (30 ml) vegetable oil in a heavy pot over medium-high heat. Season the beef cubes with salt and pepper and brown in batches until well-seared on all sides; remove and set aside.
2. Reduce heat to medium and add chopped onion. Sauté 6–8 minutes until soft and starting to brown. Add garlic and grated ginger and cook 1 minute until fragrant.
3. Stir in tomato paste and cook 1–2 minutes to deepen color. Add crushed tomatoes, stock, ground coriander, ground cumin, and chili. Bring to a simmer.
4. Return the browned beef to the pot. Cover, reduce heat to low, and simmer gently 45–60 minutes until the beef is tender, adding water if necessary to maintain a stew consistency.
5. Add the sliced okra in the last 10–12 minutes of cooking so it becomes tender but retains texture. Adjust seasoning with salt and pepper; stir in lemon juice.
6. Remove from heat, sprinkle with chopped cilantro, and serve hot with cooked sorghum, millet flatbread, or rice.

1. Heat 2 tbsp vegetable oil in a heavy pot over medium-high heat. Season the beef cubes with salt and pepper and brown in batches until well-seared on all sides; remove and set aside.
2. Reduce heat to medium and add chopped onion. Sauté 6–8 minutes until soft and starting to brown. Add garlic and grated ginger and cook 1 minute until fragrant.
3. Stir in tomato paste and cook 1–2 minutes to deepen color. Add crushed tomatoes, stock, ground coriander, ground cumin, and chili. Bring to a simmer.
4. Return the browned beef to the pot. Cover, reduce heat to low, and simmer gently 45–60 minutes until the beef is tender, adding water if necessary to maintain a stew consistency.
5. Add the sliced okra in the last 10–12 minutes of cooking so it becomes tender but retains texture. Adjust seasoning with salt and pepper; stir in lemon juice.
6. Remove from heat, sprinkle with chopped cilantro, and serve hot with cooked sorghum, millet flatbread, or rice.