Cagaar (Spinach Stew)
Reflecting its main ingredient, cagaar (pronounced “ag-aar”) is both the Somali translation for the color green and a spinach stew. While spinach is the heart of this dish, other vegetables are often included such as okra, carrots, zucchini, or cabbage, depending on one’s preference. This dish almost always utilizes tomatoes as the base, weaving in warm xawaash spices and sparks of mild heat from the jalapeños. This flavorful vegan dish works well over soor (grits), white rice, or alongside suqaar and muufo (corn flatbread).
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tablespoons olive oil
- 1large white onion, diced
- 8garlic cloves, minced
- 5medium tomatoes, diced
- 1(16-ounce) bag frozen cut spinach
- 1large handful cilantro leaves, roughly chopped
- 2tablespoons xawaash (see Tip)
- 1 ½tablespoons tomato paste
- 1large jalapeño, halved
- 1 ¾teaspoons fine sea salt
Instructions
Step 1
In a medium pot over medium heat, heat up 2 tablespoons of oil until the oil is shimmering, about 1 minute. Add the onion and cook, stirring occasionally, until softened, 5 to 6 minutes.Step 2
When the onion has softened, stir in the garlic. After 1 minute, turn the heat to medium-high, mix in the diced tomatoes and cover. Cook until the tomatoes have broken down completely, stirring occasionally, about 5 minutes.Step 3
When the tomatoes have disintegrated into a chunky sauce, add in the spinach, cilantro, xawaash, tomato paste, jalapeño, salt and 1 ½ cups of water. Lower heat to medium, cover, and cook the cagaar for 18 to 20 minutes, stirring occasionally. Discard the jalapeño, if you’d like, before serving. (Cagaar can last for 3 to 4 days, covered and refrigerated.)