🍽️ Cuisine
Suqaar
Sautéed Meat with Vegetables
Ingredients: 350g beef or goat (cut into 2cm cubes), 30ml vegetable oil, 1 onion (diced), 1 green bell pepper (diced), 1 red bell pepper (diced), 2 tomatoes (diced), 3 garlic cloves (minced), 5g cumin, 3g coriander, 3g turmeric, 2 green chilies (sliced), Salt and pepper to taste, Fresh cilantro for garnish.
Preparation: Season meat cubes with salt, pepper, cumin, coriander, and turmeric. Let sit 15 minutes. Heat oil in a large pan over high heat. Add meat in a single layer and sear without stirring until browned on bottom, about 3 minutes. Stir and continue cooking until browned all over but still pink inside. Remove and set aside. In the same pan, sauté onion until softening. Add peppers and cook 3 minutes until slightly charred. Add garlic, tomatoes, and green chilies. Cook until tomatoes break down, about 5 minutes. Return meat to pan with any juices, tossing everything together. Cook 2 more minutes until meat is just cooked through. Garnish with fresh cilantro. Serve immediately with rice or canjeero.
💡 Don't overcook the meat—suqaar should have tender, juicy cubes. The vegetables should retain some texture too.
Canjeero
Somalilander Pancake Bread
Ingredients: 200g self-rising flour, 50g cornmeal, 5g sugar, 3g salt, 350ml warm water, 2g instant yeast, Vegetable oil for cooking.
Preparation: Combine flour, cornmeal, sugar, salt, and yeast in a bowl. Gradually add warm water, whisking to create a smooth, thin batter similar to crepe batter. Cover and let ferment at room temperature for at least 2 hours, or overnight for more sourness. The batter will become bubbly and slightly tangy. Heat a non-stick pan over medium heat, lightly oiled. Pour a ladleful of batter, swirling to create a thin, even circle. Cook until the surface is covered with tiny holes and the bottom is golden—do not flip. The top should be set but still slightly moist. Stack cooked canjeero and cover with a towel to keep soft. Serve warm with stews, or for breakfast with ghee and honey.
💡 The first canjeero is often sacrificed to test the pan temperature. If it sticks, the pan isn't hot enough; if it browns too fast, reduce heat.
Xalwo
Somali Halwa Confection
Ingredients: 100g cornstarch, 200g sugar, 300ml water, 100g ghee, 5g ground cardamom, 2g ground nutmeg, Pinch of saffron (optional), 30g cashews or almonds (toasted, chopped).
Preparation: Dissolve cornstarch in 100ml water, ensuring no lumps. In a heavy-bottomed pan, combine sugar and remaining water. Heat over medium, stirring until sugar dissolves completely. Add ghee and let it melt into the syrup. Slowly pour in cornstarch mixture while stirring constantly. Add cardamom, nutmeg, and saffron. Continue stirring over medium-low heat for 25-35 minutes. The mixture will thicken and eventually start pulling away from the sides of the pan. It will turn translucent and glossy. When it reaches a thick, stretchy consistency, remove from heat. Fold in most of the nuts. Pour into a greased dish, smooth the top, and press remaining nuts on surface. Let cool completely until firm enough to cut. Slice into small squares—it's very rich.
💡 Continuous stirring is essential to prevent burning and lumps. The transformation to translucent is the sign it's almost ready.
