Sudanese Rice and Potato Goulash #eattheworld
Welcome to the Eat the World project, led by Evelyne of CulturEatz. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
For this month's assignment, we visited the country of Sudan. I had a little bit of a hard time finding recipes to choose between that I thought my family would eat and that used ingredients I had available - the recipes I was seeing were an interesting mix of cultures and I wasn't very sure that what I settled on actually could be from Sudan - but since that's how it was titled, I'm going to hope that it's at least possibly close to a dish that might be served in that part of the world!
|Source: Nations Online|
I did a fair amount of searching to try to find common threads, and influences in Sudanese cuisine. I found the text below on The Third Rail:
Sudanese cuisine consists of a generous share of stews and gravies—often eaten by hand—fresh and cooked salads, dips, lime, peanut, rice dishes, sweet and savory pastries, unique breads, and decadent desserts. In line with other Muslim-majority countries, lamb and chicken are the preferred meats. However, beef is also cooked, as well as fish if it is easy to obtain. The crowning glory and jewel of a Sudanese seniyya, or food tray, is considered the kisra and mullah. The former are wafer-thin sheets of fermented sorghum with a mild tangy taste that provide a carb base for stews such as mullah—a thick meat-based gravy bursting with flavour. The appearance of the dish is admittedly unremarkable and does not betray its lusciousness—a quality repeatedly found in Sudanese foods, turning every dish into a terrific surprise.
Whether or not this was even close to anything authentic, I can tell you it was absolutely delicious. You can change up the flavor profile by reducing the curry, increasing the ginger / garlic, etc. but I really liked the curry flavor with the carrots and potatoes. The original recipe called for chicken instead of ground beef, but since I had ground beef thawed I decided to utilize it but this would be lovely with chicken instead.
See all of our delicious Sudanese inspired dishes today:
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
Sudanese Rice and Potato Goulash
2 cups cooked rice
1 lb ground beef
1 TBS minced garlic
1 lb potatoes, peeled and diced
2-3 carrots, peeled and diced
1 green bell pepper, diced
1 tsp ground ginger
1 tsp salt
1 - 1 /2 TBS yellow curry powder
1 teaspoon maggi seasoning (I used liquid)
1 tsp Soy sauce
2 cups vegetable or beef broth
1 Tablespoon flour (optional, if needed to thicken)
- In a large soup pot add the ground beef, potatoes, carrots, and green bell pepper. Cook over medium to medium-high heat until beef is browned and vegetables are slightly browned as well.
- Add garlic, and sauté another minute.
- Add in the: salt, ginger, curry powder, maggi seasoning, soy sauce, and broth. Stir gently to combine. Bring to a low simmer, cover with a lid and simmer about 15 minutes, until vegetables are tender.
- Taste, and adjust seasonings if desired.
- If the mixture is very thin and you would like to thicken it, add a tablespoon of flour to about 2 tablespoons of water and stir well to create a slurry. Whisk the mixture into the sauce, and bring it to a simmer until sauce thickens to your preferred consistency.
- Serve the sauce over hot rice.
Recipe adapted from CookPad