Sudan, Mohammad al Ezzi, Lamb shaiyah
With over 45 years of experience in the culinary world, following his studies Chef Flavien Joubert has travelled around the globe to acquire expertise and specific skills to further specialize on what he loves the most. Chef, writer and Principal of the Seychelles Tourism Academy for the last 20 years, he is well-known for his books on creole cuisine and culture that serve as inspiration for travellers.
Seychellois cuisine has been influenced by its multi-ethnic people of Indian, Chinese, African, French and English origin.
Sudanese cuisine has been influenced by many countries gastronomy.
From neighbouring countries to further away lands due to the cultural and commercial exchanges creating a delicious mixture between the components of the Sudanese varieties that have an authentic African taste.
SUDAN GASTRONOMY MUSTS
Mango
Grapefruit
Rigla
Peanuts
Sesame seeds
Lamb shaiyah
INGREDIENTS
- 1.3 kg lamb (cubed)
- Jalapeno pepper
- Bay leaves
- 4 cloves garlic (peeled and sliced)
- ½ large red onion or 1 small red onion (sliced)
- 2 celery ribs, cut into long pieces
- 1 teaspoon black pepper
- 2 teaspoons coriander powder
- 2 teaspoons cumin powder
- Slice of lemon or lime
STEP BY STEP
- Add sliced onions into the frying pan, celery ribs, bay leaves, salt, sliced garlic, seasonings and 1 cup of water.
- Wash lamb, put it in a cooking pot and cook for about 30 minutes just so the meat is cooked but not overdone.
- Heat up 1 tablespoon of oil in a frying pan and add the lamb.
- Pan fry on high heat for 15 to 20 minutes. When it starts sticking to the pot, add small amounts of water with lemon to prevent burning.
- Add extra raw onions, lemon or lime slices and pepper to decorate the plate.