Somali Stew - Maraq (pronounced MAH-ruhk) |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
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. Ingredients:
1 onion, chopped |
1 -2 tablespoon oil |
1 lb stewing beef, cubed |
2 large tomatoes, chopped |
1 cup squash, cubed |
2 -3 okra, sliced |
3 carrots, sliced |
6 ounces tomato paste |
2 cups water, divided (or enough for stew consistency) |
1 large potato, cubed |
1 large green pepper, chopped |
1 tablespoon salt |
1 tablespoon ground cumin |
2 -3 cloves garlic, minced |
1/3-1/2 cup cilantro, finely chopped |
Directions:
1. In a large heavy saucepan, saute onion in 1-2 Tbsp.
2. oil.
3. Add and brown beef.
4. Add tomatoes and cook 10 minutes over high heat, stirring occasionally.
5. Add squash, okra, carrots, tomato paste, and 1 c.
6. water.
7. Continue to cook on high 5 minutes.
8. Add potato, green pepper, salt, cumin, garlic, cilantro, and 1 c.
9. water (or enough for thick stew consistency) Simmer until meat and vegetables are tender.
10. Serve over rice or with Injera- Ethiopian Flat Bread known as canjeero in Somalia.
|
|