Sudanese Kamounia: Now that autumn is here, what could be more warming and nourishing than an honest, old-fashioned stew. This traditional Sudanese dish is based on a centuries-old recipe. This ensures that it is tasty. Why else would they have prepared it for several hundred years?
KHARTOUM OCTOBER 2022: Kamounia is a beef and liver stew prepared with cumin. It is a part of Sudanese cuisine and Tunisian cuisine. Lamb is also sometimes used as a primary ingredient, and additional spices are sometimes used. It is sometimes served with or atop cooked rice. Additional basic ingredients can include broth, garlic, olive oil and parsley.
Sudanese cuisine varies by region and is greatly affected by the cross-cultural influences of Arab, Nubian, Egyptian, Turkish and Levantine cuisine in Sudan throughout history.
Ingredients
- lamb stomach
- lamb intestines
- lamb liver
- lamb meat
- lemons
- water
- vinegar
- bay leaves
- cardamom
- cinnamon sticks
- nutmeg
- salt
- paprika
- mixed spices
- pepper
- ground coriander
- ground cardamom
- ground cinnamon
- ground nutmeg
- tomato paste
- minced garlic
- three onions
- green chili peppers
Preparation
1. In two seperate bowls, add water, salt, vinegar, half a lemon with the lamb stomach and in the other bowl the same ingredients but with the lamb intestines. Let them soak for ten to fifteen minutes.
2. In a pot, add water, three bay leaves, one cinnamon stick, four cardamoms, one nutmeg and let it boil. Once it boils, add the stomach of lamb and let it boil for 5-10 minutes then add the intestines. Remove them and once it cooled down, cut them in cubes.
3. Cut the liver and lamb meat in cubes as well.
4. In a different pot, add oil, three chopped onions and let them cook until they’re half golden.
5. Once the onions are golden, add water, one small can of tomato paste and mix it together. Add one spoonful salt, paprika, mixed spices, pepper, ground coriander, ground cardamom, ground cinnamon, ground nutmeg, three green chili peppers and one cinnamon stick. Mix it all together.
6. Add the lamb stomach, mix it together. Add the lamb intestines, add more water and mix it all together and let it rest ten minutes. Add more water and then add the lamb cubes, let it rest for ten minutes. Once they’re half cooked, add the lamb liver cubes and let it cook. Add a spoonful of minced meat and let it cook for 45-60 minutes.
