Somali Chicken Suqaar Food

MA HALIMA'S BEEF SUQAAR

Steps:

• Warm oil in a large skillet (preferably cast iron) or other heavy pot over medium-high heat. Add beef and onion, and sprinkle with a large pinch of salt. Cook, stirring occasionally, until beef is browned in spots and onion is beginning to become tender, about 10 minutes.
• Add carrots and sprinkle cumin and turmeric over everything, along with another large pinch of salt. Stir in 1/4 cup water, cover, and cook until carrots are beginning to get tender, about 5 minutes. Stir in bell pepper, cover again, and cook until carrots and pepper are just barely tender, about 5 minutes.
• Turn off heat, stir in lime juice, and season to taste. Sprinkle with cilantro and serve immediately. Leftovers can be refrigerated in an airtight container and rewarmed in a skillet set over low heat.

SOMALI RECIPE FOR SUQAAR

Steps:

• Boil meat for 30-45 minutes or until it is very tender.
• Drain water from the meat and add the oil and onions.
• Cook on Medium to Medium High heat until the onions are soft.
• Add the water, cumin powder, chili pepper, green pepper, potato, carrot, chicken cube, salt, garlic and cilantro.
• Stir well.
• Cover and let it gently boil for 10 minutes.
• Stir again to make sure there is still enough water in the pan.
• Cover and let it cook about 10 more minutes.
• Stir and make sure the vegetables are tender.
• Serve.

SOMALI CHICKEN SUQAAR

Steps:

• In a skillet brown the chicken with oil on high heat. Season with salt and pepper, chili powder, and cumin.
• Stir the onions until soft, add squash, lemon, vinegar and the cilantro.
• Continue stirring until the squash is tender; don't overcook it.
• Serve with rice, lahooh, sabaayad, or bread.

CHICKEN SUQAAR

Steps:

• For the chicken:.
• Put the chicken breasts in a large bowl and sprinkle with the Cajun seasoning, paprika and lemon pepper. Drizzle with the oil and toss to coat. Cover and let marinate in the refrigerator for 3 hours.
• For the rice:.
• Preheat the oven to 350 degrees F. Saute the onions in the oil in a large ovenproof pan over medium heat, stirring occasionally. Puree the cold water, garlic and cilantro in a blender or food processor. Add the mixture to the onions along with the bouillon, cumin and cardamom and stir in the hot water and rice. Season with salt. If desired, add the orange food coloring for decorative color. Cover and transfer to the oven and cook until the rice is fully cooked and the liquid has been absorbed, 10 to 15 minutes.
• For cooking the chicken:.
• Sear the chicken on a double-burner griddle or in batches in a large skillet over medium-high heat until nearly cooked through. Slice the chicken and then return to the griddle with the sauteed mixed vegetables and bisbess and continue cooking until browned.
• Fill a serving platter with half rice and half spaghetti. Top the rice with the chicken and serve with bananas, limes and bisbess. To eat the pasta, use your right hand to wrap spaghetti around a small chunk of banana.

SOMALI BARIIS BY AMAL DALMAR RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the xawaash: In a medium bowl, combine the cumin, coriander, turmeric, cardamom, black pepper, cloves, and nutmeg. Set aside.
• Heat a medium oven-safe pan over medium-high heat. Add the vegetable oil, onion, tomato, garlic, and cinnamon stick. Cook until the onions have softened slightly, 5-6 minutes.
• Season with salt, then add the vegetable stock cube and cilantro. Cook for 1 minute, breaking up the stock cube.
• Reduce the heat to medium, then stir in the xawaash and soaked rice. Cook for about 3 minutes so rice grains lightly toast.
• Pour in the hot water and increase the heat to high to bring to a boil. Cover the pot, transfer to the oven, and bake for 20 minutes. Check periodically to be sure the rice has enough water.
• Remove the cooked rice from the oven and drizzle the red and orange food colorings on top. Gently mix so there are different colored grains.
• Sprinkle the raisins over the hot rice, cover, and set aside.
• To prepare the topping, mix the potatoes with the orange food coloring in a medium bowl (wear gloves to avoid stained fingers!).
• Heat about 1 inch ( 2 cm) of oil in a large heavy-bottomed saucepan. Add the potatoes and cook for 5-6 minutes, then transfer to a baking sheet lined with paper towels to drain the excess oil.
• In the same oil, fry the onion slices until browned and crispy, 2-3 minutes. Add the red peppers cooking for an additional minute. Drain on paper towels.
• To assemble the rice, transfer the pilaf to a large serving platter. Top with the fried potatoes, crispy onions, and red bell peppers.
• Enjoy!