South Sudan | Main dish

Kisra with Mulah

Name: Kisra with Mulah
Prep time: 500 min
Cook time: 80 min
Total time: 580 min
Yield: 4 servings
Cuisine: South Sudan, East Africa
Ingredients: 2 cups sorghum flour; 2½ cups warm water, plus more to thin batter; ½ tsp salt; 600 g beef, lamb, or goat, cubed; 2 cups okra, sliced; 2 whole onions, diced; 3 whole tomatoes, chopped; 3 cloves garlic, minced; 2 tbsp peanut butter; 2 tbsp vegetable oil; 3 cups water or stock; salt and black pepper, to taste

South Sudanese kisra with mulah, fermented sorghum flatbread served with a rich okra and meat stew.

Country

South Sudan

Region

East Africa

Time

580 min

Serves

Level

medium

Start cooking Explore South Sudan recipes

01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 4

Scale the dish before you shop, then use the checklist while you cook.

Jump to method My cookbook

Ingredients

For 4 servings

Main dish

A few kitchen essentials

Suggested from the recipe method. Use equivalent equipment you have.

Lidded pot

Wooden spoon

02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to South Sudan

5 steps 500 min prep 80 min cook (check method) 580 min total medium

Ferment kisra

Mix sorghum flour and warm water into a thin batter. Cover and ferment until lightly sour and bubbly.

Ferment batter 480:00

Cook mulah base

Brown meat in oil, then add onions, garlic, tomatoes, and water or stock. Simmer until the meat is tender.

Cook meat 60:00

Finish mulah

Add okra and peanut butter if using. Simmer until the stew thickens.

Cook okra 20:00

Cook kisra

Salt the fermented batter, thin if needed, and pour a very thin layer on a hot pan. Cook one side until set.

Cook kisra 02:00

Serve

Fold or roll kisra and serve with mulah for scooping.

Every household has small variations. Start here, then adjust seasoning, heat, and serving sides to your kitchen.

Cooking notes, photos & serving ideas

Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for everyday meals. Plan on a medium cook. Allow about 580 minutes total.

What to serve alongside it

Bamia, meat mulah, okra sauce, lentil stew, or vegetable stew

Regional lane

South Sudan national table. A structured South Sudan dish in the AfroKitchen archive.

Chef watch-outs

Stopping the base before the pepper, onion, or spice edge has mellowed.
Thinning the pot before the body of the soup or stew has developed.
Rushing the rest or fermentation period.

How you know it is ready

The sauce should coat the spoon and taste rounded, not watery or raw.
The bread or batter should smell pleasantly fermented, toasted, or nutty rather than floury.
The aroma should smell rounded rather than raw or sharp.

Recipe photos

See the dish before you cook

Take a closer look at the dish and its serving ideas.

Kisra with Mulah recipe from South Sudan — Kisra with Mulah finished dish

Chef board

Build the table around Kisra with Mulah

Bamia, meat mulah, okra sauce, lentil stew, or vegetable stew

Best route from here

South Sudan national table

Collections to keep cooking

Explore South Sudan recipes

Explore more recipes