Asida with Mulah Bamia

Ingredients

• 2 cups sorghum flour (or fine semolina as a substitute)
• 3 cups water, for the asida
• 1 lb (450g) beef stew meat, cut into small cubes
• 2 tbsp oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tomatoes, chopped
• 1 tbsp tomato paste
• 8 oz (225g) okra, sliced into rounds
• 1 tsp ground cumin
• 1 tsp paprika
• 2 cups water or beef stock, for the stew
• Salt to taste

Before you cook

• Cut the beef into small cubes.
• Chop the onion and tomatoes, mince the garlic, and slice the okra into rounds.

Steps

1. Heat the oil in a pot over medium-high heat.
2. Brown the beef cubes for 5 minutes, stirring occasionally.
3. Add the onion and garlic and cook for 4 minutes until soft.
4. Stir in the tomatoes, tomato paste, cumin, and paprika.
5. Pour in the 2 cups of water or stock and bring to a simmer.
6. Cover and simmer for 35 minutes until the beef is tender.
7. Stir in the okra and simmer uncovered for 10 minutes until it softens and the stew thickens.
8. Season the stew with salt to taste and keep it warm.
9. For the asida, bring the 3 cups of water to a boil in a separate pot.
10. Whisk in the sorghum flour a little at a time to avoid lumps.
11. Reduce the heat to low and stir constantly with a wooden spoon for 8 minutes, until it forms a smooth, stiff dough that pulls away from the sides.
12. Wet a serving bowl, press the asida into it, and turn it out onto a plate.
13. Press a well into the center of the mound with the back of a spoon.
14. Spoon the beef and okra stew into the well and serve immediately.