🇸🇴 Somali · Main Dish
🥩 Suqaar
Suqaar
Tender cubes of meat quickly sauteed with onion, tomato, and green chili, one of the most cooked dishes in Somali homes, equally at home with rice, pasta, or scooped up with bread.
Suqaar's appeal lies in its speed and versatility - small pieces of beef or goat sear quickly, taking on a bold hit of xawaash spice blend, and the finished dish adapts to whatever starch is on hand, making it a genuine everyday workhorse of Somali cooking.
Ingredients
Equipment: Large saute pan or wok
- 600 g (1.3 lb) beef or goat, cut into small cubes
- 2 onions, chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1-2 green chilies, sliced
- 2 tsp xawaash spice blend (or a mix of cumin, coriander, cardamom, cinnamon, and black pepper)
- 3 tbsp vegetable oil
- Fresh cilantro, chopped
- Salt, to taste
Method
- Warm the oil in a large pan or wok over medium-high heat.
- Add the meat and sear on all sides until browned, working in batches if needed to avoid crowding the pan.
- Add the onions and cook until softened.
- Stir in the garlic, ginger, and green chilies, cooking briefly until fragrant.
- Add the xawaash spice blend and stir to coat the meat evenly.
- Add the tomatoes and cook for 8-10 minutes, until they break down and the meat is tender.
- Season with salt, finish with fresh cilantro, and serve hot.
Chef Tips
- Cutting the meat into small, even cubes helps it cook quickly and evenly, true to the dish fast, everyday nature.
- Searing the meat in batches rather than crowding the pan gives better browning and flavor.
- Xawaash is Somalia essential all-purpose spice blend - worth making a batch to keep on hand for this and many other dishes.
Common Mistakes to Avoid
- Overcrowding the pan while searing, which steams rather than browns the meat.
- Skipping the xawaash spice blend, which is central to suqaar distinctive flavor.
- Overcooking the meat, which can toughen it despite the quick-cooking method.
Nutrition (per serving)
Health Benefits
- A good source of protein and iron from the beef or goat.
Cultural Note
Suqaar is one of the most frequently cooked dishes in Somali households, prized for its speed and versatility as a topping for rice, pasta, or bread.
Storage & Serving
Storage: Refrigerate up to 3 days.
Reheating: Reheat gently on the stovetop.
Serve with: Bariis Iskukaris, Canjeero, Pasta