Wednesday, December 17, 2008

Nyakang's Kup Gomin
(Sudanese Collard Greens)

  • 1 bunch collards, de-stemmed and finely chopped
  • 1 medium onion, coarsely chopped
  • 2 tablespoons olive oil
  • 5 large garlic cloves, crushed with 2 teaspoons salt mixed in
  • 1/2 lb stew meat
  • 1 lb beef shank (preferably with bone)
  • 1 beef bouillon cube
  • 3 cinnamon sticks
  • 3 cups water
  • 3 inches of ginger root, peeled & grated
  • 2 hot peppers (optional)
  • 1 1/2 tablespoons curry powder

Put oil and onions in 2-quart pot and sauté for 2 minutes. Add water and cook for 10 more minutes until the onions are soft, then mash them with a potato masher.  Cut meat into 3/4 inch cubes and add with shank bones to onion and water mixture.  Add seasoning ingredients to the the meat.  Cook for 10 more minutes, then add the collards and let simmer for another 20-30 minutes until beef and collards are tender.  Nyakang also makes a large pot of pearl-like cornflour balls, but for convenience we suggest serving your Kup Gomin with couscous, rice, or even cornbread. 

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