Thursday, November 6, 2008
Beef sukhaar, or tender beef chunks is a staple Somali dish. It can be eaten for breakfast, lunch, or dinner. It can be sauteed with vegetables of your choice and can be served with anjeero, malawah, or pita bread. I serve it with store bought pita bread or naan when I'm running low on time- like I did today :)
This takes about 1 hr-1hr and 15 min total, I leave it on the low heat longer because the meat and veggies become nice and tender.
What you'll need
- half pound of beef sukhaar (small chunks of beef)
- veggies of your choice (I use red & green bell pepper, one whole onion, chopped parsley, minced garlic, 2 tomatos chopped, 4 potatos chopped, 2-3 cups of fresh baby spinach)
- 1 maggi chicken cube
- 1 teaspoon of xawaaji (A somali spice, if you do not have xawaagi, use spices of your choice)
- 2 teaspoons of olive oil
- 5-6 cups of water
1. Boil a half pound of beef sukhaar in water until desired tenderness is achieved. Use more water if you want more of a stew... otherwise use less.
2. After boiling for 25 minutes on medium-high heat, add your tomatos first (before the rest of the veggies) and 1 cube of maggi chicken
3. 10 minutes later, add your small potato chunks
4. 15 minutes after that, add the rest of your veggies (save the spinach for last)
5. Leave on medium-low heat for at least 15-20 minutes, you can add your spinach 5 minutes before you plan to serve it. (I was told if you cook spinach too long, you lose the nutrients...)
Serve with either anjeero, malawah, or any roti type of your choice :)