Kissra be Omregayga Recipe


250g beef / chicken
2 onions
2 tbsp oil
1 tsp salt
3 tbsp wayka (okra powder)
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.

Add wayka to onions and water and stir. Cook for 10 minutes.  Crush garlic and fry in oil until golden.  Add to the sauce.

Serve with 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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