Somali Stew Maraq Pronounced Mah Ruhk Recipes

Steps:

• Make the Xawaash Spice Mix:
• Toast cinnamon, coriander seeds, cumin seeds, peppercorns, cardamom, and cloves in a small skillet over medium heat, stirring, until lightly browned and aromatic, 2-3 minutes. Transfer to a small bowl and let cool.
• Grind cinnamon mixture in spice mill or with mortar and pestle until finely ground. Sift through a fine-mesh sieve back into bowl, then regrind any coarse spices. Stir in turmeric and transfer to an airtight jar.
• Make the stew and rice:
• Place rice in a large bowl or saucepan and cover with cold water. Set aside to soak.
• Heat 2 Tbsp. oil in a large Dutch oven or saucepan over medium. Add half of onion and half of garlic and cook, stirring occasionally, until just beginning soften, about 3 minutes. Add 1 Tbsp. xawaash spice mix and cook until aromatic, about 1 minute. Add beef and tomato paste, stir to combine, then pour in 3 cups water. Cover and cook until beef is cooked through, about 30 minutes. Add potatoes, carrot, and bell pepper and continue to cook, thinning with water if needed, until beef is tender and vegetables are cooked through, about 15 minutes more. Season with 1 Tbsp. salt.
• Meanwhile, drain soaked rice. Heat remaining 1/4 cup oil in another large saucepan over medium. Add remaining onion and cook, stirring, until beginning to turn translucent, about 5 minutes. Add cinnamon, cloves, cardamom, and remaining 3 garlic cloves and cook until fragrant, about 1 minute. Add tomato and cook until tomato is cooked through and begins to break down, about 3 minutes. Add rice and cook until lightly fried, about 5 minutes.
• Bring 4 cups water to a boil in a small saucepan. Add boiling water, 2 Tbsp. xawaash spice mix, and remaining 2 tsp. salt to rice mixture and stir to combine. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat. Let stand, covered, 5 minutes. Fluff rice gently with a fork.
• Divide rice mixture among bowls. Spoon stew over, then top with hot sauce, cilantro, lime wedges for squeezing over, and bananas alongside.
• Do Ahead
• Xawaash spice mix can be made 2 months ahead. Store in an airtight container at room temperature, or freeze up to 6 months. Stew and rice can be made 3 days ahead. Chill separately in airtight containers, or freeze up to 6 months.

Steps:

• Saute onions and garlic in olive oil over medium heat.
• Add the rest of the ingredients. Add meatballs if you wish at this point.
• Bring sauce to a boil. Simmer 2-3 hours to mix the flavors.
• NOTE: This can also be made by placing everything in your slow cooker and simmering all day. This is how I made it. I would recommend sauteing the onions and garlic first. A triple batch filled my BIG (6 qt, I think) crockpot.
• TO FREEZE: Let sauce cool to room temperature, then pour into a labeled freezer bag. Seal, trying to get rid of as much air as possible in the process, and freeze flat. You can freeze with meatballs in or without.
• TO REHEAT: Thaw overnight in the fridge, or in the microwave, or in a bowl of warm water (still sealed in the bag), or just dump in a crockpot or pot on the stove frozen and warm gently.

Steps:

• Sort and wash Beans.
• cover with water (they will double in bulk.) Cover the pot and let soak overnight in frig.
• In the morning bring the Stock to a boil on the stovetop.
• Drain and rinse the Beans.
• Meanwhile, Char the Jalapenos to remove the skins.
• Pierce the stim end with a bamboo skewer to use as a handle.
• Hold over a gas flame or use a propane tourch.
• Remove the stem, quarter, remove the seeds and vains.
• Finely mince.
• Saute all of the vegetables'til tender.
• Place all ingredients in crock pot and top off with boiling Stock.
• Stir.
• Cover, cook on low 8-10 hours.
• Remove Ham Shanks, trim skin and fat, debone and cut meat into bite-sized pieces. Return to pot and mix well.
• Serve on a bed of cooked rice, topped with Creme Fraiche or Sour Cream and fresh chopped Cilantro.

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.

Steps:

• In a heavy pan, sauté butter, onions and garlic until soft and lightly brown.
• Add spices, and fry 2-3 minutes, stirring constantly.
• Add chicken, and brown on all sides.
• Mix yogurt turmeric, and coconut milk together and add to chicken. Cover with a tight fitting lid and simmer 35-45 minutes until chicken is tender. Remove cinnamon sticks and cardamom pods. Serve hot with rice.
• Optional: substitute 2 1/2 tsp curry powder for coriander, cumin and cayenne pepper.