🇸🇴 Somali · Soup
🍲 Maraq
Maraq
A foundational Somali meat and vegetable soup, gently spiced and slow-simmered, served alongside rice or bread, its broth also spooned over canjeero for a comforting everyday meal.
Maraq is less a single fixed recipe than a category - the base technique for turning meat, bones, and vegetables into a nourishing broth-based dish, and its exact makeup shifts by household, season, and what protein is on hand, from beef and goat to chicken.
Ingredients
Equipment: Large pot with lid
- 800 g (1.75 lb) bone-in goat or beef, cut into pieces
- 1 onion, chopped
- 2 carrots, chopped
- 2 potatoes, cubed
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp xawaash spice blend
- 1 bay leaf
- 2 tbsp vegetable oil
- 1.5 L (6 cups) water
- Fresh cilantro, chopped
- Salt, to taste
Method
- Warm the oil in a large pot and brown the meat pieces on all sides.
- Add the onion and cook until softened.
- Stir in the garlic, ginger, and xawaash spice blend, cooking briefly until fragrant.
- Add the tomatoes and cook until they begin to break down.
- Add the water and bay leaf, bring to a boil, then reduce to a gentle simmer.
- Cover and cook for 35-40 minutes until the meat begins to tenderize.
- Add the carrots and potatoes, and continue simmering for another 20-25 minutes, until the meat and vegetables are fully tender.
- Season with salt, finish with fresh cilantro, and serve hot.
Chef Tips
- Bone-in cuts give the broth much more depth and body than boneless meat alone.
- Browning the meat well at the start builds essential flavor for the whole pot.
- This soup is versatile - vegetables can be adjusted to whatever is seasonally available.
Common Mistakes to Avoid
- Skipping the browning step, missing an important layer of flavor.
- Adding the vegetables too early, causing them to overcook and turn mushy by the time the meat is tender.
- Rushing the simmer, which leaves the meat tough rather than properly tender.
Nutrition (per serving)
Health Benefits
- A good source of protein and collagen from the bone-in meat, with vitamins from the vegetables.
Cultural Note
Maraq is a foundational, everyday dish across Somalia, its broth often poured directly over canjeero at breakfast or paired with rice for a heartier meal.
Storage & Serving
Storage: Refrigerate up to 3 days; freezes well for up to 3 months.
Reheating: Reheat gently on the stovetop.
Serve with: Canjeero, Bariis Cad (plain rice), Sabaayad