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.
SOMALIAN CRABMEAT STEW
Make and share this Somalian Crabmeat Stew recipe from Food.com.
Provided by Brenda.
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute onions, curry powder, ginger, salt, and red pepper in oil for 5 minutes.
- Add tomatoes and simmer for 10 minutes.
- Add crab and saute for 10 minutes.
- Serve over rice.
Nutrition Facts : Calories 335.5, Fat 12, SaturatedFat 1.7, Cholesterol 95.2, Sodium 2488.2, Carbohydrate 12.4, Fiber 3.2, Sugar 7, Protein 43.7
SOMALI STEW - MARAQ (PRONOUNCED MAH-RUHK)
This is a wonderfully flavored stew from "Extending the Table". One of my favorites to serve with "Injera" (see my other recipes) Add hot chili peppers or ground red pepper for a spicy stew.
Provided by luvinlif2k
Categories Stew
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 15
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.
SOMALI CRAB MEAT STEW
This is a nice quick stew with my favorite seafood ( crabmeat). Good flavors and very healthy too. I usually just use parsley instead of the cilantro here,but the orignial recipe calls for cilantro. This is from The Lands of Figs and Olives by Habeeb Salloum and James Peters.
Provided by Marlitt
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a frying pan and saute onion, garlic, coriander, salt, ginger, pepper and cumin.
- Saute until the onion is golden brown.
- Add tomatoes and simmer for 5 minutes.
- Add crab and saute over low heat for 20 minutes.
- Serve with rice.
Nutrition Facts : Calories 219.3, Fat 9.8, SaturatedFat 5.7, Cholesterol 70.5, Sodium 1039.2, Carbohydrate 10.4, Fiber 2.7, Sugar 5.7, Protein 22.8
CRAB MEAT OMELETTE FILLING
Another favorite of ours from The Plantation Cookbook. Prepare your basic three egg omelette and use this delicious crabmeat filling. Fabulous!
Provided by Penny Stettinius
Categories Breakfast
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Saute green onions and 1 tsp parsley in butter until soft, being careful not to let butter brown.
- Add crabmeat, tossing lightly so as not to break up lumps.
- Season to taste and add lemon juice.
- Prepare basic omelette.
- When eggs begin to set, add crabmeat mixture and turn down heat.
- When omelette is set, fold two sides toward center, over filling.
- Garnish with the remaining parsley.
Nutrition Facts : Calories 55.2, Fat 5.7, SaturatedFat 3.6, Cholesterol 15.1, Sodium 43, Carbohydrate 1.2, Fiber 0.3, Sugar 0.3, Protein 0.3
CRAB STEW
I live on an island in Florida and have a lot of fresh crabmeat in the summer. This is one of my families favorite soups. Its creamy and spicy and definitely NOT low calorie. I have never tried it but I think it would be good with shrimp too.
Provided by Gloria 15x
Categories Stew
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook vegetables in butter until soft.
- Add flour. Cook roux 3 minutes, stirring constantly.
- Add all remaining ingredients except crab.
- Simmer gently 10 minutes or until thick.
- Add crab. Cook one minute more and serve.
Nutrition Facts : Calories 827.7, Fat 60.7, SaturatedFat 37.6, Cholesterol 232.3, Sodium 2025.1, Carbohydrate 34.6, Fiber 1.9, Sugar 3.6, Protein 37.7
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.
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