Khoodra Mafrooka Recipe


250g beef / chicken
2 onions
2 tbsp oil
1 tsp salt
1 bunch of Jute/Mulukiyah leaves
 (if you can't find them, try spinach)
1/4 tsp sodium bicarbonate
1/4 bulb garlic
1 tsp ground black pepper


Chop onions and meat and put in pan with oil and cook for 5 minutes.  When meat juices have evaporated, add 1 litre of water, cover and cook until meat tender.  Take out meat and fry separately in oil.

Put spinach into onions and water and add sodium bicarbonate and cook for 30 minutes.  Stir if water overflows.

Let cool and blend sporadically for 2 second stints, repeating until mushy.  Put back in pan, heat and add crushed garlic and pepper and stir.  

Serve with gorraasa or kissra.

Serve fried meat in separate dish.


After learning to cook Sudanese-style, Mark left Khartoum and paddled 3,000 miles down the River Nile through much of Sudan. Click here to find out about his Nile adventure and read extracts from his book based in The Sudan.



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