These simple yet flavorful ingredients can be put together in minutes and left to cook. This recipe can be made with chicken, lamb, or chopped potatoes. The simple yet distinct flavors of the greens and spices make it taste delicious with the chutney of your choice and a side of rice or bread.
This mullah, or stew, is a classic Sudanese dish. In Arabic, robe is the word for yogurt. During the Ottoman Empire, Syrian traders and Arab settlers heavily influenced the regional cuisine with the introduction of garlic and red pepper, among other seasonings. Dried okra is often used as a thickener in mullah, but many Sudanese, like Rasha [Ed. Note: Rasha is pictured above making this dish at a refugee camp in Calais, France], also favor peanut butter. Back in her home country, she would have prepared this stew with dried lamb jerky; as a substitute, she used minced lamb while cooking in The Jungle.
Fennel seeds and fresh tarragon quietly infuse a yogurt marinade in this delicate fish supper.