Kisra with Bamya (South Sudanese Sorghum Crepes with Okra & Lamb Tomato Stew) – Authentic South Sudan Recipe

Ingredients for Kisra with Bamya (South Sudanese Sorghum Crepes with Okra & Lamb Tomato Stew) (4 Servings)

• 1.25 lbs (or 2.5 cups) tender lamb or beef cubes, prepped into bite-sized pieces
• 1.5 cups fresh sliced okra pods in rich tomato-onion broth, washed and trimmed
• 1 cup soft sorghum/wheat kisra flatbread
• 1 medium onion and 3 cloves garlic, finely minced with crushed garlic
• 1.5 tbsp traditional South Sudan seasoning (toasted coriander seeds (kusbara), black pepper, lemon)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender lamb or beef cubes for 5 minutes.
2. Add minced onion, garlic, crushed garlic, and toasted coriander seeds (kusbara), black pepper, lemon, stirring for 2 minutes until deeply aromatic.
3. Add fresh sliced okra pods in rich tomato-onion broth and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in soft sorghum/wheat kisra flatbread right before serving warm.