~534 cal · 39g protein · 18g carbs · 35g fat (estimated, per serving)
🍽️
Lamb and okra stew in red broth with flatbread
🇸🇩 Khartoum
Bamia is on Sudanese tables from Khartoum to the villages — lamb and okra stewed until the okra thickens the broth to a silky spoonable gravy. Dried black lime (loomi) lends the sour depth that separates a Sudanese bamia from its many regional cousins.
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Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
•
1.25 lbs lamb, cubed
•
1 lb okra, sliced
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3 + 2 tbsp tomatoes, chopped + tomato paste
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1 onion
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6 cloves garlic
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2 dried black lime (loomi), pierced
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1 tsp each ground coriander + cumin
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3 tbsp neutral oil
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for 4 kisra or flatbread, to serve
Instructions
1
Brown the lamb (or chickpeas and potatoes) with the onion.
2
Add garlic, coriander, cumin, tomatoes, paste, pierced dried limes, and water to cover; simmer 30 minutes (12 for the plant version).
3
Add the okra and simmer 20 minutes until it softens and thickens the broth.
4
Season; rescue the dried limes if they threaten to overpower.
5
Serve with kisra (sorghum flatbread) or rice for scooping.
Khartoum home tradition.
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🌏 While it simmers — know your destination
📍
Khartoum. The capital at the confluence, fond of slow okra stews.
🗺️
Sudan. Where the Niles meet, over okra stews and flatbread.
🌍
Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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