Mulah Aradaib

Overview

Mulah Aradaib is a Sudanese sour-savoury sauce centered on tangy tamarind pulp. Traditionally served with sorghum flatbread or porridge, it balances depth and brightness with a lean base, gentle aromatics, and a clean finish. Many home cooks keep it meatless and rely on a smooth thickener such as okra powder, while households that prefer a richer body may whisk in a spoonful of peanut butter and a touch of sugar to soften the acidity of the tamarind pulp. The sauce is quick to prepare, uses staple pantry items, and showcases the everyday elegance of Sudanese cooking.

Ingredients

• 120 g tamarind pulp
• 3 cups water, divided
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp vegetable oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp chili powder, or to taste
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp okra powder
• 2 tbsp peanut butter (optional, for richness)
• 1–2 tsp sugar (optional, to balance acidity)

Preparation

1. Extract the sour base: In a bowl, combine the tamarind pulp with 2 cups of warm water. Massage to loosen the fibers, then strain through a sieve, pressing to collect a smooth, dark extract. Discard seeds and fibers. Set the extract aside and reserve the remaining 1 cup of water for later adjustments.
2. Prep aromatics: Finely chop the onion and mince the garlic so they cook evenly and melt into the sauce.
3. Prepare the thickener: In a small cup, whisk the okra powder with a few spoonfuls of the reserved water to make a lump-free slurry.
4. Optional richness: If using, loosen the peanut butter with a splash of the strained tamarind pulp extract so it blends smoothly later. If desired, dissolve the sugar in a little warm water so it incorporates evenly.
5. Measure spices: Keep the ground cumin, ground coriander, and chili powder within reach, along with the salt and black pepper.

Cooking

1. Build the base: Warm the vegetable oil in a saucepan over medium heat, add the chopped onion, and cook, stirring, until soft and lightly golden. Add the minced garlic and stir just until fragrant.
2. Bloom the spices: Sprinkle in the ground cumin, ground coriander, and chili powder. Stir so the spices coat the onion and garlic, releasing their aroma without scorching.
3. Add the sour extract: Pour in the strained tamarind pulp extract and bring to a gentle simmer, stirring to dissolve any browned bits on the bottom of the pan.
4. Thicken smoothly: Whisk the okra powder slurry to re-emulsify, then stream it into the pan while stirring continuously. The sauce will begin to thicken and take on a glossy sheen. If it becomes too dense, loosen with splashes of the reserved water.
5. Season and balance: Stir in the salt and black pepper, then taste. If you prefer more heat, add a pinch of chili powder. For added body, whisk in the loosened peanut butter. If the acidity is assertive, round it with the dissolved sugar.
6. Finish: Simmer gently, stirring, until the sauce is cohesive, velvety, and spoonable. Adjust with a bit more water for a pourable consistency or reduce slightly for a thicker texture. Final-taste for salt and black pepper.

Serving and Enjoyment

Ladle Mulah Aradaib into a warm bowl and serve alongside sorghum flatbread, kisra, asida, or plain rice. The sauce should taste bright yet rounded, with the tart edge of the tamarind pulp polished by the spices. If you like a richer finish, a last whisk of warm peanut butter will make it especially silky; if you prefer a softer tang, a tiny pinch of sugar can nudge the balance. Enjoy it as a dip, a pour-over sauce, or as the centerpiece of a simple, satisfying meal.

Tips and Variations

• Consistency: Use more okra powder for a thicker sauce, or thin gradually with water for a lighter pour.
• Spice profile: Adjust the warmth by varying the chili powder, and keep the background earthy with steady amounts of ground cumin and ground coriander.
• Make-ahead: The flavor of the tamarind pulp mellows after resting. Reheat gently and recheck salt and black pepper before serving; loosen with a little water if it thickens in the fridge.
• Richer body: Blend in the peanut butter gradually so it doesn’t overpower the brightness; if needed, a whisper of sugar will keep the balance.