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.
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INGREDIENTS
Nutrition- 1
- 1 -2tablespoon oil
- 1
- 2
- 1
- 2 -3
- 3
- 6ounces tomato paste
- 2
- 1
- 1
- 1tablespoon salt
- 1tablespoon ground cumin
- 2 -3
- 1⁄3 - 1⁄2
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DIRECTIONS
- 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.
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