Rijla

Name: Rijla
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 4
Cuisine: Soudan du Sud
Ingredients: 300 g lean stewing beef in 1.5 cm cubes; 160 g dry red lentils; 400 g cleaned food-grade purslane; 300 g tomato pulp; 150 g peeled chopped onion; 20 g tomato paste; 15 ml sunflower oil; 800 ml drinking water, plus more if needed; 2 chopped garlic cloves; Half tsp ground cumin; Up to 2 g salt and pinch black pepper

🥬 Purslane, red lentils and small beef cubes simmered in a tomato base.

Ingredients

300 g lean stewing beef in 1.5 cm cubes
160 g dry red lentils
400 g cleaned food-grade purslane
300 g tomato pulp
150 g peeled chopped onion
20 g tomato paste
15 ml sunflower oil
800 ml drinking water, plus more if needed
2 chopped garlic cloves
Half tsp ground cumin
Up to 2 g salt and pinch black pepper

Preparation

Buy identified edible purslane, wash well and remove roots and tough stems. Chop leaves and tender stems. Sort and rinse lentils.

Heat oil in pot. Cook small beef cubes five minutes then onion five minutes, stirring.

Stir in garlic, cumin and tomato paste one minute. Add tomato pulp and 800 ml water, pepper, bring to simmer and partly cover.

Simmer thirty minutes. Test beef with fork; if still tough, extend before adding lentils, replenishing hot water as needed.

Add rinsed lentils and cook fifteen minutes, stirring bottom. Add purslane and cook about nine minutes more until leaves tender, lentils broken down and beef tender. Extend without drying if needed.

Taste, adjust salt and divide four portions. Optional cereal is counted separately. Time may increase with beef cut.