MULLA KOMBO || OKRA, SPINACH & BEEF STEW COOKED WITH PEANUT BUTTER & KOMBO (BICARB SODA/MAGADI SODA)

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier but can be more expensive.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs are more accessible and have a longer shelf life.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Quinoa is a nutritious alternative, while bulgur is often less expensive.

Put beef directly into the pot without frying.

Add a little bit of vegetable oil to the pot.

Add hot water directly to the pot with the beef.

Crush and add two chicken bouillon cubes to the pot.

Cover the pot and wash the okra.

Transfer the beef to the back stove and use the front stove to make the okra stew.

Mix one teaspoon of combo into the pot.

Wash the okra thoroughly and pour it out to remove any residue.

Wait for the mixture to boil before adding spinach.

Add frozen spinach to the pot once the okra is almost ready.

Stir constantly to prevent the combo from rising too much.

Blend the okra mixture slightly and return it to the pot.

Add roughly three tablespoons of peanut butter and mix well to avoid lumps.

Add the cooked beef to the pot and a little bit of water if the stew is too thick.

Taste and adjust salt as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary