Somalia – Suugo Suqaar

by Tanomba Thati

Talking about Somalia cusine leaving Suugo Sugaar unmentioned it is a great mistake. This is among the best tastes you can never forget. Somalia is a country in African continent bounded by the Gulf of Aden to the north, Indian Ocean to the east, Ethiopia to the west and Djibouti to the northwest.

Suugo Sugaar brings a taste moment with paste cooked along with pieced beef and xawaash (the must Somalian food spice), blessed with tomatoes and sugar to subdue the mix taste.

The xawaash spice was a must ingredient as it signifies the cuisine origin from Somali. I warmly welcome to join with me in this course of Suugo Sugaar preparation.

Ingredients

• 1 kg of beef
• 1 spaghetti packet
• 2 cans diced tomatoes
• 2 Tbsp vegetable seasoning
• 2 Tbsp tomato paste
• 1 onion
• ½ green pepper
• 4 garlic cloves
• ½ cup of olive oil
• 1 Tbsp xawaash
• 1 Tbsp sugar
• 2 Tbsp cilantro (chopped)
• 1 tsp black pepper

Cooking procedures

• Cook pasta by boiling it over warm water for 15 minutes. Set aside but keep warm.
• Chop beef into tiny pieces. (use meat processor if you have it)
• Wash and boil a little to wash off blood. (some people dislike blood)
• Blend the mix of onions, green pepper and garlic in the food processor.
• Take pot and heat up under medium heat, add oil and blended mix, cook for almost 3 minutes.
• Add beef, mix and stir, cover and leave it ti cook for 10 minutes.
• Check for water, if it is absorbed add the spice xawaash and mix meat until browned.
• Add diced tomatoes and tomato paste, mix.
• Add the seasonings and sugar, mix. Lower heat and cook for 40 – 45 minutes.
• Check for oil float, then add cilantro and black pepper, mix and cook for 2 minutes.
• Our cuisine is well made. Serve the sauce over pasta and enjoy with family or friends.