• 2L premade tabeekh base read the recipe
  • 500g fresh okra – washed, heads and tails removed
  • 750-1L chopped tomatoes
  • 2 tablespoon tomato puree/paste
  • 2-3 garlic cloves – crushed
  • 2 tablespoon ground coriander
  • salt and pepper – to taste




  1. Add the clean, trimmed okra to the tabeekh base ideally halfway through step 6 of the tabeekh base recipe, specifically with 25-35min of cooking time remaining. This is because raw okra takes longer to cook than other vegetables, therefore including it at this stage will ensure the meat and okra finish cooking a the same time. Cover the pot and allow 25-35min for the okra to fully cook.
  1. Add tomato puree/paste and chopped tomatoes then stir in evenly. Keep covered and on a low heat for a further 10-15mins to allow the tomato to cook. Add ground coriander and season with salt and pepper to taste. Gently mix the sauce.
  1. Allow 10min for an oily layer to develop on the surface, known in Sudanese cooking as: al wishthe face. Finish by adding crushed garlic as the oils rise and mix in gently. Taste and balance accordingly.


Al wish, translated from Arabic as, the face, is a term used in Sudanese cooking to identify when a stews has cooked for long enough that the oils rise to the surface, thus reaching completion and is ready to serve. The metaphor of the face is used meaning you can see the dish for the first time, whereas before it was just a collection of ingredients. It represents the first time the dish becomes one.


  • Lime juice added to the okra stew in its final stages before serving or a lime squeeze on the side.
  • Okra may be peeled to remove its fury exterior if desired, makes for smooth okra in the stew.



  • Slice the sides of the fresh okra before adding to the tabeekh base to help the okra soften and cook more evenly.