Mullah Weka

What we know so far

Weka (waika, weeka) is Sudan's sun-dried okra, sliced and dried on woven trays in the late-summer glut and ground to a green powder that keeps through the dry season, and mullah weka is the thick stew made from it: meat simmered with onion, coriander and pepper, then the okra powder whisked in a spoon at a time with a mifraka (a wooden hand whisk) until the broth turns silky and glossy and just drips from the spoon. It predates the tomato in the Nile valley and is often cooked "white", without it; a taqliyya of garlic fried with coriander goes over the top at the end. It is winter food, eaten with kisra or rice, and a thick, well-made pot is said to show the blessing on a house.

The draft was written from 2 published sources and holds 10 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting