Mahshi is a well loved traditional Sudanese dish, often employing the help of a group of women and girls to core the many vegetables used in the dish. Mahshi does not require extensive skills but it does take a bit of time to execute, the flavors are savoury, slightly sweet and rich punctuated by the herbal flavor of fresh dill.
3 large zucchinis, cut in half and cored ( opit marrow squash – the traditional option )
* 4 cored sweet peppers
4 cored small Indian aubergine ( the round variety) alternatively you can use cored field tomatoes
2 pounds ground beef ( vegan alternative : brown lentils)
3 cups long grain rice, cooked 2 bunches of dill, finely chopped
1 large Spanish onion,
diced 5 cloves
diced 2 cans tomato paste
1 large can crushed tomatoes
2 cups of water
¼ cup of vegetable oil
2 TSP salt or 3 cupes of Maggi ( to taste)
1 TSP ground black pepper 1 TSP all spice 1 TSP ground coriander 2 diced green chillies ( optional)
In a large pot on high heat, sautee onions in vegetable oil until translucent, add ground beef ( or lentils) and brown. Add the inside of the cored vegetables, chillies and stir, add salt, pepper, all spice, coriander and 4 colves garlic. Lower heat to mediun and let simmer for 5 minutes. Add dill and tomato paste, let simmer for another 5 minutes, uncovered. Add cooked rice gradually and combine. Set stuffing aside. Preheat oven to 375 degrees. In a large bowl or jug, combine crushed tomatoes, water, final cokve of garlic and season with salt and pepper to taste. Stuff vegetables with rice mixture and lay in oven safe baking dish. Pour crushed tomato mixture over stuffed vegetables and cover with foil, bake for 45 minutes, remove foil and bake for an additional 30 minutes.
Serve or freeze !
*Keep the cored insides of all vegetables except the peppers