Mum’s dokwa

Dokwa is a South Sudanese dish that originates from Abang Anade Othow’s mother. Typically, this Sudanese lamb, spinach and peanut dish is served with a stiff porridge, but her version is served with saffron rice.

Mum’s dokwa Credit: Jiwon Kim

• serves

  4

• prep

  20 minutes

• cook

  1:10 hour

• difficulty

  Easy

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Ingredients

• 2 tbsp sesame oil
• 2 brown onions, finely chopped
• 300 g diced lamb leg (3 cm chunks)
• 3 tsp ground cumin
• 3 tsp ground coriander
• Pinch ground chilli (optional) 
• ¼ cup pine nuts, to garnish
• 4 x 250 g boxes frozen chopped spinach
• 1 stock cube (chicken or vegetable)
• 235 g smooth peanut butter
• Sea salt, to taste

Saffron rice

• 2 cups jasmine rice, washed
• Large pinch saffron 
• 1 tbsp olive oil
• 1-2 whole cloves
• 1 tsp cardamon pods (2-3)
• 1 cinnamon stick

Instructions

1. Heat the oil in a large heavy-based saucepan. Add the onions and cook, stirring, until softened. Add the lamb and cook, stirring, until browned. Add the cumin, coriander and chilli (if using) and stir until fragrant. Add enough water to cover the lamb, cover and cook over low heat for 1 hour, or until tender.
2. While the lamb is cooking, toast the pine nuts in a medium frying pan until browned and set aside. Defrost the chopped spinach on paper towel, then squeeze over the sink to discard any excess moisture.
3. For the rice, combine all the ingredients for the saffron rice in a rice cooker or large saucepan. Cook the rice according to the jasmine rice package instructions. 
4. Once the lamb is tender, add the spinach to the saucepan with the lamb and crumble in the stock cube. Cook for a further 10 minutes, or until soft. Stir through the peanut butter and cook, stirring, until thickened. Season to taste with sea salt.
5. Serve the dokwa with saffron rice, scattered with toasted pine nuts.

 

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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