Suqaar (pronounced sooh-car) is one of Somalia’s most beloved dishes and can be made with any meat, from lamb, to chicken, to beef. Generally the meat is cut into very small pieces, about 1/2″ cube or smaller. The meal is then rounded out with an assortment of veggies – usually carrots, bell pepper, onion, and -sometimes – potato.
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| 4 people |
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Suqaar (pronounced sooh-car) is one of Somalia’s most beloved dishes and can be made with any meat, from lamb, to chicken, to beef. Generally the meat is cut into very small pieces, about 1/2″ cube or smaller. The meal is then rounded out with an assortment of veggies – usually carrots, bell pepper, onion, and -sometimes – potato.
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Ingredients
- 1 small onions , sliced in half moons
- 3 cloves garlic , crushed
- 1 green bell pepper , chopped
- vegetable oil
- 1 1/2 lbs beef , cubed
- 1 cup beef broth , more as needed
- 3 carrots , peeled and sliced
- 2 yellow potatoes , cubed
- chili peppers , for heat (optional)
- 1 handful fresh cilantro , chopped or torn
Servings: people
Units:
Instructions
- Fry the onion, garlic, and bell pepper in vegetable oil until soft and the house smells like glory. Then (and only then!) add the beef, broth, carrots, and potatoes. Finally, splash in the broth.
- Simmer until tender, about 30 minutes. The mixture will start out thin and soupy, but gradually thicken into more of a gravy. Stir frequently, especially as the mixture begins to dry out.
- If the meat is tough, add some more liquid and keep cooking until it’s completely tender. Garnish with a handful of chopped cilantro and a smile.