SOMALI BEEF STEW WITH SPICED RICE (BARIIS MARAQ)
This classic Somali stew is great for a crowd and packs a big flavor punch, thanks to the xawaash spice mix, a classic Somali spice blend, which lends a warm, peppery flavor. Add any leftover spice mix to tomato sauce and soups, or sprinkle it on hummus or eggs.
Provided by Hawa Hassan
Categories Stew Soup/Stew Dinner Beef Spice Coriander Cumin Cinnamon Cardamom Rice Garlic Clove Somalia Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 26
Steps:
- Make the Xawaash Spice Mix:
- Toast cinnamon, coriander seeds, cumin seeds, peppercorns, cardamom, and cloves in a small skillet over medium heat, stirring, until lightly browned and aromatic, 2-3 minutes. Transfer to a small bowl and let cool.
- Grind cinnamon mixture in spice mill or with mortar and pestle until finely ground. Sift through a fine-mesh sieve back into bowl, then regrind any coarse spices. Stir in turmeric and transfer to an airtight jar.
- Make the stew and rice:
- Place rice in a large bowl or saucepan and cover with cold water. Set aside to soak.
- Heat 2 Tbsp. oil in a large Dutch oven or saucepan over medium. Add half of onion and half of garlic and cook, stirring occasionally, until just beginning soften, about 3 minutes. Add 1 Tbsp. xawaash spice mix and cook until aromatic, about 1 minute. Add beef and tomato paste, stir to combine, then pour in 3 cups water. Cover and cook until beef is cooked through, about 30 minutes. Add potatoes, carrot, and bell pepper and continue to cook, thinning with water if needed, until beef is tender and vegetables are cooked through, about 15 minutes more. Season with 1 Tbsp. salt.
- Meanwhile, drain soaked rice. Heat remaining 1/4 cup oil in another large saucepan over medium. Add remaining onion and cook, stirring, until beginning to turn translucent, about 5 minutes. Add cinnamon, cloves, cardamom, and remaining 3 garlic cloves and cook until fragrant, about 1 minute. Add tomato and cook until tomato is cooked through and begins to break down, about 3 minutes. Add rice and cook until lightly fried, about 5 minutes.
- Bring 4 cups water to a boil in a small saucepan. Add boiling water, 2 Tbsp. xawaash spice mix, and remaining 2 tsp. salt to rice mixture and stir to combine. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat. Let stand, covered, 5 minutes. Fluff rice gently with a fork.
- Divide rice mixture among bowls. Spoon stew over, then top with hot sauce, cilantro, lime wedges for squeezing over, and bananas alongside.
- Do Ahead
- Xawaash spice mix can be made 2 months ahead. Store in an airtight container at room temperature, or freeze up to 6 months. Stew and rice can be made 3 days ahead. Chill separately in airtight containers, or freeze up to 6 months.
IRMA'S PINTO BEANS AND SMOKED HAM SHANKS
In the early sixty's I lived in Yuma Arizona. I was "adopted" by my friend Rick Ramirez's Family. His Mom, Irma, pronounced 'ear-mah' was world champion at making simple ingredients taste Heavenly. This is one of her's.
Provided by Pierre Dance
Categories Ham
Time 20h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Sort and wash Beans.
- cover with water (they will double in bulk.) Cover the pot and let soak overnight in frig.
- In the morning bring the Stock to a boil on the stovetop.
- Drain and rinse the Beans.
- Meanwhile, Char the Jalapenos to remove the skins.
- Pierce the stim end with a bamboo skewer to use as a handle.
- Hold over a gas flame or use a propane tourch.
- Remove the stem, quarter, remove the seeds and vains.
- Finely mince.
- Saute all of the vegetables'til tender.
- Place all ingredients in crock pot and top off with boiling Stock.
- Stir.
- Cover, cook on low 8-10 hours.
- Remove Ham Shanks, trim skin and fat, debone and cut meat into bite-sized pieces. Return to pot and mix well.
- Serve on a bed of cooked rice, topped with Creme Fraiche or Sour Cream and fresh chopped Cilantro.
SOMALI RECIPE FOR SUQAAR
Make and share this Somali Recipe for Suqaar recipe from Food.com.
Provided by Sara 76
Categories Meat
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Boil meat for 30-45 minutes or until it is very tender.
- Drain water from the meat and add the oil and onions.
- Cook on Medium to Medium High heat until the onions are soft.
- Add the water, cumin powder, chili pepper, green pepper, potato, carrot, chicken cube, salt, garlic and cilantro.
- Stir well.
- Cover and let it gently boil for 10 minutes.
- Stir again to make sure there is still enough water in the pan.
- Cover and let it cook about 10 more minutes.
- Stir and make sure the vegetables are tender.
- Serve.
FUUL (SOMALI-STYLE FAVA BEAN STEW)
Fuul is a beloved fava bean stew that has long been woven into the culinary fabric of East Africa, North Africa and the Middle East. It's also known as ful medames or foul mudammas. This comforting stew is served in a variety of ways: slow-simmered whole beans topped with juicy tomatoes and olive oil, or simply crushed and spritzed with lemon juice. This recipe is for Somali-style fuul, which consists of smashed fava beans and receives its intoxicating smell from the xawaash mix. Fuul is eaten for breakfast alongside eggs and fresh anjero, and is perfect for suhoor or iftar.
Provided by Ifrah F. Ahmed
Categories dinner, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium pot or deep skillet over medium heat, warm up the olive oil. Once the olive oil is hot, add the onion and stir. Let the onions cook, stirring occasionally, until they are soft and almost translucent, about 5 minutes.
- Once the onions have cooked, add in the garlic and let it cook until it softens, about 2 minutes. Add the roughly chopped tomatoes and let them cook, stirring occasionally, for 7 to 8 minutes or until they start to break down. Add the salt.
- While the tomato mixture cooks, prepare the xawaash mix: Add the cumin, coriander, black pepper, cinnamon and cardamom to a small nonstick pan. Toast over low heat, stirring continuously, for 1 minute or until the spice mix becomes fragrant.
- Add the xawaash mix to the simmering tomato and onions. While the tomatoes finish cooking, add the rinsed fava beans to a medium bowl and use a pestle to mash them until there are almost no whole beans left. Stir the mashed beans into the tomatoes.
- Stir in the tomato sauce, 1 cup of water and the chopped cilantro leaves into the bean and tomato mixture. Cover the pan and simmer on low heat for 15 minutes. Stir in up to an additional ⅓ cup of water if the stew gets too thick.
- Serve the fuul with anjero, if desired. Leftovers keep for about a week in the refrigerator.
DIPHAPHATA (STOVE TOP MUFFINS)
This recipe is from "Extending the Table: Recipes and Stories from Argentina to Zambia". This particular recipe is from Botswana. Typically diphaphata (pronounced dee-pah-PAH-tah) is made with yeast, but this baking powder method is also common. I really liked the taste of these muffins. They taste like a cross between biscuits, English muffins, and a chewy bread. The recipe is presented as written in the cookbook, with my (notes) after having made a batch.
Provided by CraftScout
Categories Breads
Time 45m
Yield 8-12 muffins, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Knead everything together to a rollable dough. (The dough will be very stiff. You might have to add some more liquid to get your dough to come together. I ended up using 2/3 cup milk for a half batch.).
- Flatten with hands or rolling pin. (Get the rolling pin. I'm telling you this stuff is STIFF!).
- Cut into 3-4 inch circles. (No, it doesn't say how flat to roll it. I made mine about 1/4 " thick. You don't want it to be too thick, or the center won't get cooked.).
- Place heavy frypan over low heat. (I ended up having to turn mine up to medium, medium low.) Sprinkle with flour or spray with cooking spray to keep dough from sticking. Place bread circles in pan and brown on both sides, about 10 minutes each side. (Once I got the temperature right, this was accurate, but on low the circles weren't browning at all even after almost 30 minutes. I was able to get all 5 that I cut from a half batch into my pan at once, and they do not puff sideways, so it is okay to put them right next to each other.).
- These muffins puffed up to nearly 4 times their original height, with a dense chewy interior. It's a very plainly flavored bread, but it was good.
Nutrition Facts : Calories 504.5, Fat 3.5, SaturatedFat 1.6, Cholesterol 8.5, Sodium 434.2, Carbohydrate 101.4, Fiber 3.4, Sugar 2.4, Protein 14.9
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