North Africa · Main
Mulah Kurra (Wild Cowpea Leaf and Meat Stew)
A deeply earthy Western Sudanese stew combining wild cowpea greens, tender beef, and waika, served as a nourishing everyday family lunch.
The story
Originating in the savannah landscapes of Darfur and Kordofan, Mulah Kurra is an essential daily sustenance dish cherished across western Sudan for its profound earthiness and iron-rich nutrition. The recipe harnesses young cowpea foliage (kurra or lubia leaves), which are traditionally gathered at daybreak and simmered down with dried or fresh meats. A touch of native alkaline atrun is simmered with the greens to neutralize bitterness and tenderize the fibrous wild foliage before waika is incorporated to achieve suspension.
Cook this next
Gongolez (Baobab Pulp and Spiced Sugar Juice)
A tart, velvety baobab fruit drink laced with cardamom and ginger to cool the dry desert heat.
Agashe (Spiced Skewered Grilled Meat)
Wafer-thin beef fillets dredged in spiced roasted peanut flour and flash-grilled over glowing charcoal embers.
Aradeib (Tangy Sweet Spiced Tamarind Cooler)
A vibrant, tart-sweet amber cooler infused with crushed pods, warm ground cinnamon, and delicate orange blossom water.
Asida (Fermented Sorghum or Millet Dumpling Porridge)
A smooth, dome-shaped fermented grain pudding that serves as the hearty centerpiece for traditional Sudanese stews.