Somali Beef Stew With Spiced Rice Bariis Maraq Recipes

SOMALI STEW - MARAQ (PRONOUNCED MAH-RUHK)

Steps:

• In a large heavy saucepan, saute onion in 1-2 Tbsp.
• oil.
• Add and brown beef.
• Add tomatoes and cook 10 minutes over high heat, stirring occasionally.
• Add squash, okra, carrots, tomato paste, and 1 c.
• water.
• Continue to cook on high 5 minutes.
• Add potato, green pepper, salt, cumin, garlic, cilantro, and 1 c.
• water (or enough for thick stew consistency) Simmer until meat and vegetables are tender.
• Serve over rice or with"Injera- Ethiopian Flat Bread" known as canjeero in Somalia.

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!