Miris is an intriguing dish made with onions, dried okra, and sheep’s fat. Other vegetables, such as eggplant and potatoes, may also be included. It is served with Aseeda porridge. If porridge isn’t your thing, try it with Sudanese flatbread.
Traditional Background of Miris (Sudanese lamb fat stew)
Lamb and sheep fats are used in a variety of North African, Middle Eastern, and Lebanese dishes, but if lamb fat is too daring, use pork fatback or beef fat instead. If you really want to stay on the mild side of things, use olive oil instead of lamb fat.
Sudanese meals are centered on a large, communal dish of meat, vegetables, salad, stews, and sauce dishes. Meals are always eaten with the right hand, with flat bread or a stiff porridge called asida or kisra.
- 3 cups peeled diced cassava
- 1 large onion chopped
- 2 cups frozen okra
- 2 teaspoons lamb fat
- 2 cups vegetable stock or water
- Salt to taste
- In a large fry pan over medium high heat add fat and onions cook until translucent. Add remaining ingredients, cover and simmer until cassava is soft about 10 minutes. Serve warm as a stew or over rice.