Best 4 Somali Chicken Suqaar Recipes

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**Somali Chicken Suqaar: A Culinary Journey to Somalia**

In the vibrant culinary landscape of Somalia, a dish that stands out with its tantalizing flavors and aromatic spices is Chicken Suqaar. A delectable symphony of succulent chicken, savory spices, and tangy citrus, this dish embodies the essence of Somali cuisine. Chicken Suqaar is a true testament to the country's rich cultural heritage and its love for bold and vibrant flavors. This comprehensive guide will take you on a culinary journey to Somalia, introducing you to the authentic recipe for Chicken Suqaar and providing variations that cater to diverse preferences. From the traditional method of cooking over charcoal to modern adaptations using a stovetop or oven, this article equips you with all the knowledge and techniques needed to recreate this culinary masterpiece in your own kitchen.

Let's cook with our recipes!

MA HALIMA'S BEEF SUQAAR



Ma Halima's Beef Suqaar image

This is Minnesota-based home cook Ma Halima's quick version of suqaar, a meat-and-vegetable stir-fry that's popular in her home country of Somalia. Complex flavor is built with spices like cumin and turmeric; a hit of cilantro and lime juice at the end give it a pop of freshness. Serve it as Ma Halima does, with plain rice or pilaf, chopped lettuce, and lemon wedges to squeeze on top. The recipe is featured in the cookbook, In Bibi's Kitchen by Hawa Hassan with Julia Turshen.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Yield Serves 4

Number Of Ingredients 10

2 tablespoons canola oil
1 1/2 pounds boneless beef chuck or other stew meat, cut into bite-size pieces
1 large yellow onion, coarsely chopped
Kosher salt
2 large carrots, thinly sliced
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 small green bell pepper, stemmed, seeded, and thinly sliced
2 tablespoons fresh lime juice
Large handful of cilantro leaves, coarsely chopped

Steps:

  • Warm oil in a large skillet (preferably cast iron) or other heavy pot over medium-high heat. Add beef and onion, and sprinkle with a large pinch of salt. Cook, stirring occasionally, until beef is browned in spots and onion is beginning to become tender, about 10 minutes.
  • Add carrots and sprinkle cumin and turmeric over everything, along with another large pinch of salt. Stir in 1/4 cup water, cover, and cook until carrots are beginning to get tender, about 5 minutes. Stir in bell pepper, cover again, and cook until carrots and pepper are just barely tender, about 5 minutes.
  • Turn off heat, stir in lime juice, and season to taste. Sprinkle with cilantro and serve immediately. Leftovers can be refrigerated in an airtight container and rewarmed in a skillet set over low heat.

SUUGO SUQAAR AS MADE BY HAWA HASSAN RECIPE BY TASTY



Suugo Suqaar As Made By Hawa Hassan Recipe by Tasty image

Hawa Hassan shares this popular spicy Somali pasta recipe from her cookbook, In Bibi's Kitchen. Trust us when we say you'll love this dish because it's not only tasty and cozy, but also you probably have most of the ingredients already. Serve the meat sauce over your favorite pasta, and you've got yourself an easy weeknight meal.

Provided by Betsy Carter

Categories     Lunch

Time 1h25m

Yield 6 servings

Number Of Ingredients 18

1 whole cinnamon stick
½ cup whole cumin seeds
½ cup whole coriander seeds
2 tablespoons whole black peppercorn
6 whole cardamom pods
1 teaspoon whole clove
2 teaspoons ground turmeric
3 tablespoons olive oil
2 cloves garlic, minced
1 small green bell pepper, seeded and finely diced
1 small red onion, finely diced
1 lb ground beef, 80/20
1 teaspoon kosher salt, plus more to taste
2 tablespoons tomato paste
1 can tomato, diced
1 lb spaghetti, cooked according to package instructions
fresh cilantro leaf, minced
banana

Steps:

  • Make the xawaash spice mix: Place the cinnamon stick in a small zip-top bag. Seal the bag and use a heavy skillet or rolling pin to smash the cinnamon stick into smaller pieces.
  • Transfer the cinnamon to a medium heavy-bottomed skillet and add the cumin, coriander, peppercorns, cardamom, cloves, and turmeric. Cook over medium heat, stirring constantly, until the spices are lightly toasted and very aromatic, about 2 minutes. Remove the pan from the heat and set aside to cool.
  • Once cooled, transfer the toasted spices to a clean spice grinder or mortar and pestle and grind into a fine powder. Sift the ground spices through a fine-mesh sieve into a medium airtight container. Grind any large pieces left behind in the sieve, then sift into the container. Cover and store in a cool, dark place until ready to use, up to 6 months.
  • Make the suugo suqaar: Heat the olive oil in a large, high-walled skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the garlic, bell pepper, and onion. Cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes. Add the beef, salt, and 3 tablespoons of the Xawaash spice mixture, and cook, stirring occasionally to break up the beef, until the meat is browned, about 15 minutes.
  • Add the tomato paste and diced tomatoes. Fill the tomato can halfway with water and add to the pan. Stir well to combine, being sure to scrape up any browned bits stuck to the bottom of the pan. Increase the heat to high and bring the sauce to a boil, then decrease the heat to low, cover, and simmer, stirring occasionally, for about 30 minutes, until the sauce is thickened and the beef is tender. Season with more salt to taste.
  • Serve the sauce hot over spaghetti, garnished with cilantro. Serve with fresh banana. Any leftover sauce will keep in an airtight container in the refrigerator for up to 4 days. Rewarm in a heavy pot over low heat.
  • Enjoy!

Nutrition Facts : Calories 633 calories, Carbohydrate 72 grams, Fat 24 grams, Fiber 8 grams, Protein 33 grams, Sugar 4 grams

SOMALI CHICKEN SUQAAR



Somali Chicken Suqaar image

I've been wanting to try Somali food for ages; finally decided to go online and find recipes so I could make it myself. This comes from mysomalifood.com -- fast, easy, and very tasty! For lack of access to most of the other sides, I served it over brown rice.

Provided by lecole54

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb chicken, cubed
1 medium zucchini, sliced
1 small onion, diced
1 teaspoon vinegar
1 teaspoon cumin
1 teaspoon chili powder
salt and pepper
2 teaspoons oil
2 teaspoons lemon juice (fresh)
1 teaspoon cilantro, chopped

Steps:

  • In a skillet brown the chicken with oil on high heat. Season with salt and pepper, chili powder, and cumin.
  • Stir the onions until soft, add squash, lemon, vinegar and the cilantro.
  • Continue stirring until the squash is tender; don't overcook it.
  • Serve with rice, lahooh, sabaayad, or bread.

SOMALI RECIPE FOR SUQAAR



Somali Recipe for Suqaar image

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

1 1/2 cups beef, cubed
2 cups water
1/2 chicken bouillon cube
1/2 teaspoon cumin powder
1/2 tablespoon cilantro (crushed)
1 garlic clove (crushed)
1 potato (diced)
1 carrot (diced)
1/2 green pepper (diced)
1/2 small onion, finely chopped
1/2 chili pepper, finely chopped
1/4 teaspoon salt
1/4 cup oil

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.

Tips:

  • For the best flavor, use high-quality, fresh chicken. Bone-in, skin-on chicken will give the dish a richer flavor than boneless, skinless chicken.
  • Be sure to marinate the chicken for at least 30 minutes, but no longer than 24 hours. This will help the chicken to absorb the flavors of the marinade.
  • When cooking the chicken, be sure to cook it over medium heat until it is cooked through. This will prevent the chicken from drying out.
  • Serve the Somali chicken suqaar with your favorite sides, such as rice, salad, or vegetables.

Conclusion:

Somali chicken suqaar is a delicious and easy-to-make dish that is perfect for any occasion. With its flavorful marinade and tender chicken, this dish is sure to be a hit with your family and friends. So next time you're looking for a new chicken recipe to try, be sure to give Somali chicken suqaar a try.

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