East Africa · Main
Mulloh (Jute Leaf and Dried Meat Stew)
A rich, mucilaginous stew of wild jute mallow leaves and sun-dried beef, finished with peanut butter and fragrant clarified butter.
The story
Cherished across the lush agrarian landscapes of Western Equatoria and Central Equatoria, Mulloh is a staple celebratory dish among Azande and Bari farmers during seasonal harvests and communal land-tilling gatherings. The foundation relies on kadid (sun-cured, spiced lean beef) which lends an intense umami savoriness to the earthy, slippery jute leaves. Historically, a tiny pinch of indigenous wood ash filtrate or food-grade natron is introduced during leaf blanching to break down fibers, intensify the viscous texture, and permanently lock in the vivid green chlorophyll.
Cook this next
Abiyuet (Cultured Curd and Butter Porridge)
Silky cracked sorghum porridge swirled with sharp cultured curd and aromatic clarified butter for a deeply restorative pastoral meal.
Anyoya (Boiled Corn and Bean Medley)
A wholesome, protein-rich street snack of tender boiled field corn and red kidney beans dressed in toasted sesame oil.
Asida (Stiff Sorghum Porridge)
Silky, dense fermented sorghum mound crafted by vigorous wooden paddle beating, served steaming hot with savoury meat or okra sauces.
Bamia Khadra (Fresh Okra and Goat Meat Stew)
Tender braised goat shoulder stewed with finely minced fresh okra, garlic, and cracked coriander into a rich, unctuous sauce.