Serves 4.
Note: "Suugo," meaning sauce, is similar to a stew. Serve this over rice with a Somali shidni (chutney) on the side (recipe follows). From "Soo Fariista/ Come Sit Down: A Somali American Cookbook," by Wariyaa, Somali Youth in Museums.
• 1/4 c. vegetable oil
• About 1/2 lb. lamb, cubed
• 1 onion, chopped
• 1 tsp. garlic powder
• 1 tsp. ground coriander
• 1 large potato, peeled and cubed
• 2 tbsp. tomato paste
• 1/2 c. water
• 1 tsp. ground turmeric
• 1 tsp. curry powder
• Salt, to taste
Directions
Heat the oil in a large skillet over medium-high heat and cook the lamb until lightly browned.
Add the onions and cook until browned, about 3 minutes. Add the garlic, coriander and potatoes and cook, stirring for 1 minute.
Stir in the tomato paste, 1/2 cup water, turmeric and curry powder. Cook on low heat until the sauce thickens and the potatoes are tender, about 30 minutes.
Add more water if the sauce seems dry. Season with salt to taste and serve.
Makes about 1 cup.
Note: Serve traditional chutney alongside roasts and stews. Be warned, it's plenty hot! Tamarind paste is made from the tropical tamarind fruit; find it with Asian foods at the supermarket. From "Soo Fariista/ Come Sit Down: A Somali American Cookbook," by Wariyaa, Somali Youth in Museums.
• 3 tbsp. tamarind paste (see Note)
• 3 tomatoes, diced (about 2 c.)
• 2 serrano chiles
• 2 to 3 garlic cloves
• 1/4 tsp. salt
• 1/4 c. water
• 1 tbsp. olive oil
Directions
Combine the tamarind paste, tomatoes, chiles, garlic, salt and 1/4 cup water in the bowl of a food processor and blend well.
Heat the oil in a small saucepan, add the blended mixture, and cook for about 5 minutes.
Nutrition information per 2-tablespoon serving:
Calories38Fat2 gSodium80 mg
Carbohydrates6 gSaturated fat0 gTotal sugars4 g
Protein1 gCholesterol0 mgDietary fiber1 g
Exchanges per serving: ½ carb, ½ fat.
Serves 8 to 10.
Note: This fragrant rice dish is delicious as a side to simply grilled chicken or topped with a spicy lamb or beef stew. From "Soo Fariista/ Come Sit Down: A Somali American Cookbook," by Wariyaa, Somali Youth in Museums.
• 1 tbsp. olive oil
• 1 small onion, chopped
• 1 tsp. ground turmeric
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1/4 tsp. salt
• 4 1/2 c. water
• 3 c. basmati rice, rinsed
• 2 tomatoes, diced (about 1 1/2 c.)
• 1/2 c. chopped fresh cilantro, optional
Directions
Heat the oil in a large skillet and add the onions, turmeric, coriander, cumin and salt, stirring to combine. Cook over medium heat for 5 minutes or until the onions are softened.
In a large pan or rice cooker, stir together 4 1/2 cups water, rice, tomatoes and onion mixture. Bring to a boil, then reduce the heat to low and cook, covered, for 20 minutes or until the rice reaches the desired texture. Top with cilantro.
Nutrition information per serving of 10:
Calories220Fat2 gSodium70 mg
Carbohydrates47 gSaturated fat0 gTotal sugars1 g
Protein4 gCholesterol0 mgDietary fiber2 g
Exchanges per serving: 3 starch.
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