Malian Saka Saka

8 Mar

Oh. my. tastebuds.

Over the weekend, I hosted a dinner party with my Malian-American friend Tigui as the featured chef.

For weeks, my friend had tried to hunt down some goat meat for us. It got a little complicated, so we decided to go with roast lamb from the Old Fashioned Butcher Shoppe.

Lamb + Onion + Spinach + Okra = Deliciousness!

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If this picture makes your mouth water, here’s the recipe (based on 3 lbs. of meat):

Boneless, cubed lamb, goat, or beef

1 onion, chopped

2-3 Beef bullion cubes

18 oz. fresh or frozen spinach

16 oz. package frozen okra

Salt and pepper to taste

Palm oil

First, put the cubed meat in a large pan and just cover with water.

Add the chopped onion and bullion cubes.

Bring to a boil and simmer ’til meat is cooked through and very tender (approximately an hour or more).

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Add spinach and okra and simmer for 15-20 minutes to allow flavors to meld and most of the water to cook off. Drain off any excess liquid.

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Stir in a generous amount of palm oil and add salt and pepper to taste.

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Serve over rice.

(Fried plantains make an excellant side dish.)

For a truly traditional Malian meal, eat with your hands! Enjoy! 😀

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2 Responses to “Malian Saka Saka”

  1. Yvie Sismee March 20, 2013 at 7:16 pm #

    I love okra soup growing up in Nigeria. When I make soup, it’s a staple. I don’t use palm oil though.

    • lagraham82 March 20, 2013 at 11:49 pm #

      So yummy! Do you make your soup pretty much the same way?

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