Somali Stew - Maraq (pronounced MAH-ruhk)

Total Time
1hr 5mins
Prep
20 mins
Cook
45 mins

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.

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Ingredients

Nutrition

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.
Most Helpful

4 5

We thought this was great, but had a bit too much cumin in it for our tastes. I loved everything else about the dish -- the combination of vegetables in a tomato-based broth was great, and by adding a little okra you eliminate the need to thicken the stew with a roux or cornstarch later. Very good, but next time I'll add half the cumin called for. Thanks for posting! Made for ZWT4

4 5

A pleasant mild stew. It was tasty hot and freshly made, but we have also been enjoying it chilled. I omitted the beef, and used yam in place of potato. Next time I would use more tomatoes (and less water) in place of the tomato paste, and add a few mild hot peppers.