Somali Beef Stew With Spiced Rice Bariis Maraq Recipes

Steps:

• In a large heavy saucepan, saute onion in 1-2 Tbsp.
• oil.
• Add and brown beef.
• Add tomatoes and cook 10 minutes over high heat, stirring occasionally.
• Add squash, okra, carrots, tomato paste, and 1 c.
• water.
• Continue to cook on high 5 minutes.
• Add potato, green pepper, salt, cumin, garlic, cilantro, and 1 c.
• water (or enough for thick stew consistency) Simmer until meat and vegetables are tender.
• Serve over rice or with"Injera- Ethiopian Flat Bread" known as canjeero in Somalia.

Steps:

• Soak rice in cold water 30 to 45 minutes, then drain.
• Meanwhile, prepare the xawaash: Combine all the spices in a spice grinder and finely grind. Set aside.
• Prepare the topping: Heat olive oil in a wide, deep pot over medium-high heat and add the onions, stirring occasionally until translucent. Add raisins and allow to soften, about 2 minutes, then add red bell pepper and cook until softened, about 5 to 7 minutes. Season with salt and set aside on a paper towel.
• In the same pot, make the rice: Heat 1/2 cup oil. Add onions and sauté, stirring frequently, until softened, 6 to 8 minutes. Add garlic, cinnamon sticks, cardamom, cloves and xawaash and cook, stirring, 1 minute.
• Stir in stock and rice. Bring to boil, then cover and cook on low heat 20 minutes. Stir in saffron and raisins and season to taste with salt. Cover, turn off heat and steam for 5 more minutes. Transfer to a serving platter, using a large spoon to pile rice in a heap onto a platter. Sprinkle topping over rice and serve.