Kammounia (Sudanese Cumin-Spiced Meat Stew)
The Quirky Foodster Team
Ingredients
- Beef liver, cubed — 300 g (10.5 oz)
- Beef, cubed — 400 g (14 oz)
- Large onion, chopped — 1
- Garlic cloves, minced — 4
- Ground cumin — 2 tbsp
- Vegetable oil — 4 tbsp
- Tomato paste — 1 tbsp
- Water — 600 ml (2.5 cups)
- Salt — 1.5 tsp
- Black pepper — 1/2 tsp
- Fresh coriander, chopped — 2 tbsp
Method
- Heat oil in a pot over medium heat. Add onion and cook until soft and golden, about 8 minutes.
- Add garlic and beef; brown for 8-10 minutes.
- Stir in cumin and tomato paste; cook 2 minutes until fragrant.
- Add water and salt. Cover and simmer 45 minutes until beef is tender.
- Add liver and cook uncovered for a further 10-12 minutes, until just cooked through (do not overcook).
- Season with pepper, stir in fresh coriander, and serve.
Introduction: Kammounia takes its name from kammoun (cumin), the dominant spice in this hearty liver and beef stew.
Cultural Background: Kammounia takes its name from kammoun (cumin), the dominant spice in this hearty liver and beef stew. It is a distinctive dish enjoyed at celebratory family meals across central Sudan.
Tips: Add the liver late in cooking — overcooked liver becomes tough and grainy.
Variations: Some versions omit liver entirely and use beef alone for a milder stew. Not authentically adaptable due to the central role of liver; a mushroom and lentil cumin stew offers a plant-based homage.
Storage: Refrigerate up to 3 days.
Reheating: Reheat gently on the stovetop over low heat.
Nutrition: Approx. 380 kcal, 36 g protein, 22 g fat, 6 g carbohydrate per serving.
FAQs:
Q: Can I omit the liver?
A: Yes, though the dish's distinctive character comes largely from the liver — omitting it changes the flavour.
- Beef liver, cubed — 300 g (10.5 oz)
- Beef, cubed — 400 g (14 oz)
- Large onion, chopped — 1
- Garlic cloves, minced — 4
- Ground cumin — 2 tbsp
- Vegetable oil — 4 tbsp
- Tomato paste — 1 tbsp
- Water — 600 ml (2.5 cups)
- Salt — 1.5 tsp
- Black pepper — 1/2 tsp
- Fresh coriander, chopped — 2 tbsp
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