Hilib Suqaar (Beef and Vegetable Sauté)
A staple in Somali cuisine, this hearty beef and vegetable dish is found in restaurants and homes alike. Suqaar comes in several variations, all involving little pieces of meat. This recipe uses boneless beef stew meat, but there is also camel, lamb and chicken suqaar. While everyone has their own spin on suqaar, substituting in their favorite vegetables or additional spices of choice, the foundational ingredients are typically small cuts of meat, aromatic xawaash spice and vibrantly colored peppers. The peppers are the last ingredient added to the suqaar, so cook to your desired level of doneness. Hilib suqaar pairs well with a flatbread like muufo, or spooned over plain white rice or Somali-style spiced rice. If you’d like some heat, make a little basbaas cagaar, a fiery green hot sauce that can be served on the side.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tablespoons olive oil
- 1large white onion, halved and sliced
- 1pound boneless beef stew meat, cut into 1/2-inch cubes
- Salt
- 5garlic cloves, minced
- 4teaspoons xawaash (see Tip)
- 1large russet potato, peeled and cut into 1/2-inch cubes
- 1handful cilantro leaves, roughly chopped
- 1medium red bell pepper, halved, stemmed, seeded and sliced
- 1medium green bell pepper, halved, stemmed, seeded and sliced
- Muufo or rice, for serving
Instructions
Step 1
In a large skillet over medium heat, heat up the oil until shimmering, 1 minute. Add the onion and cook, stirring occasionally, until softened, 6 minutes.Step 2
Turn the heat to medium-high, stir in the meat and 1 teaspoon salt. Cook, stirring occasionally, until meat is browned on all sides, 3 minutes. Mix in the garlic, xawaash and 1/4 cup water. Turn heat back to medium and cover the pot. Cook until the meat is tender, about 15 minutes.Step 3
Once the meat is tender, add the potatoes, cilantro and 1 teaspoon salt. Cover and cook over medium heat for 8 minutes. Add in both bell peppers and 1/4 cup more water. Cover again and simmer until potatoes are tender, adding additional water as needed, 10 to 15 minutes.Step 4
Serve the suqaar immediately, with a flatbread like muufo, or over rice. Hilib suqaar can last 3 to 4 days in the refrigerator.