Kisra with Okra Stew
Kisra with Okra Stew is a beloved Sudanese staple, featuring a thin, spongy, fermented sorghum flatbread (kisra) served with a savory, often slightly slimy stew made from okra, tomatoes, and typically lamb or beef. The stew is known as 'bamia' in Sudan and is a cornerstone of everyday Sudanese home cooking.
🍽️ Nutrition at a glance
This is a balanced, hearty meal, primarily providing complex carbohydrates from the sorghum kisra and protein and fats from the meat in the stew. A typical serving is moderately high in fiber and provides iron, with a rough calorie estimate of 400-600 calories depending on portion size and meat content.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 18 g |
| Carbs | 55 g |
| Fat | 16 g |
| Fiber | 8 g |
| Sugar | 10 g |
| Sodium | 850 mg |
| Potassium | 650 mg |
| Vitamin C | 25 mg |
| Vitamin A | 450 mcg |
| Iron | 3.5 mg |
| Calcium | 120 mg |
| Magnesium | 85 mg |
| Folate | 110 mcg |
| Vitamin B6 | 0.4 mg |
Per 1 serving (350 g) · estimated, varies by recipe
💡 What's interesting
The fermentation process for making kisra batter is a unique traditional technique that not only preserves the sorghum but also enhances its nutritional profile by increasing B vitamins and bioavailability of minerals. Nutritionally, the okra in the stew is an excellent source of soluble fiber, which is beneficial for digestive health.
