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Beef Suqaar
Beef Suqaar
Suqaar is one of the most popular dishes in Somali cuisine. It is simply beef or any other meat of your choosing simmered with carrots, potato, and green peppers. It is cooked until all of the liquid has evaporated. Suqaar has a slight Italian influence with the introduction of garlic and onions used as aromatics. It only uses salt as the seasoning, as the ingredients themselves create so much flavor. Serve suqaar with Somali spiced rice.
Ingredients
- 3 tbsp vegetable oil
- 1 medium onion thinly sliced
- 1 medium green bell pepper diced
- 4 garlic cloves minced
- 1 serrano pepper left whole
- 1 1/2 lbs sirloin tip cut into 1” cubes
- 2 medium potatoes cut into 1” cubes
- 3 carrots peeled and sliced
- 1 cup beef broth
- salt to taste
Garnish
- cilantro chopped
Instructions
- Heat up 3 tbsp of vegetable oil in a large dutch oven over medium high heat. Sauté the onions, green peppers, garlic, and serrano pepper for 5 minutes.
- Add in the beef, carrots, and potatoes.
- Pour in the beef stock. Bring to a boil. Reduce the heat to low and simmer for 45 minutes.
- If there’s any liquid left, turn the heat to high to cook it out. Season with salt.
- Garnish with chopped cilantro.
Chicken Souse
Chicken Souse
This is the first Bahamian recipe on stonedsoup.net! Souse has it’s origins not from the Bahamas, but from old English and Germanic cooking methods meant to preserve meat with acidity. When the Bahamas were a European slave colony, the sour juice of the preserved meat was stretched thin, becoming a broth for soup with leftover scraps. Souse evolved through ingredients indigenous to the Bahamas such as limes instead of vinegar, and hot peppers. Traditionally, pigs feet is the protein used in preparation, but chicken parts and feet are also used for chicken souse. Souse is considered to be the ultimate hangover food. The spice and sourness of the broth will wake up the most sloshed of the sloshed.
Ingredients
- 2 lbs chicken drumsticks
- 1 lb chicken feet nails clipped
- 3/4 cup lime juice
- 3 habanero chopped
- 1 tbsp salt
- 1 tbsp allspice berries
- 1 tbsp black peppercorns
- 4 bay leaves
- 1 tbsp vegetable oil
- 1 large white onion chopped
- 2 large carrots peeled and chopped
- 2 ribs celery chopped
- 2 large potatoes peeled and cubed
- 1 tbsp thyme
- 8 cups water
Instructions
- Mix together the lime juice, habanero, salt, allspice berries, peppercorns, and bay leaves.
- Pour into a gallon sized storage bag along with the drumsticks and feet. Marinate for 24 hours.
- Remove the drumsticks and feet from the storage bag, reserving all of the marinade. Heat up cooking oil in a Dutch oven over medium high heat. Sear the drumsticks on all sides for 10 minutes. Set aside.
- Sauté the chicken feet for 5 minutes until browned. Set aside.
- Add in the onions, carrots, and celery. Sauté for 5 minutes.
- Add in the potatoes, thyme, drumsticks, feet, and the reserved marinade.
- Pour in enough water to cover the chicken; about 6-8 cups. Bring to a boil. Reduce the heat to medium low and simmer for an hour.
Old Sour
Old sour is a condiment used in Bahamian cuisine. Old sour adds heat and sourness to your souse, Bahamian salads, and ceviche. Traditionally, sour oranges are used, but limes are a suitable replacement since the oranges aren’t easily accessible.
Equipment
- 12 oz glass bottle
Ingredients
- 12 limes juiced
- 3 habanero sliced
- 3 serrano sliced
- 5 red bird chilies 3 sliced; 2 left whole
- 1 tsp salt
Instructions
- Fill a 12 oz glass bottle with the hot peppers and salt.
Trinchado
Trinchado
Trinchado was introduced through South Africa by the Portuguese; migrating to countries such as Mozambique and Angola. Trinchado literally means cut up in Portuguese, hence the slices of beef that get seared then stewed in a spicy peri peri/tomato-based sauce. Originally, trinchado was served as bar food. Whatever leftover meat was thrown into the fiery sauce and simmered until tender. The heat of the sauce plus the heaviness of the meat were considered the food to eat to sober up. Now, trinchado is served as a main course(either beef, chicken, or fish), always with a crusty Portuguese roll to sop up the sauce and a side of fries.There are two methods in making trinchado. The first is what is featured in my recipe; considered the “fast way.” Quickly searing slices of beef from either sirloin or strip loin, then finishing them off the last 5 minutes in the sauce takes about 40 minutes. The “long way” would beef to use a stewing cut of beef such as chuck and simmering it in the sauce for hours on end until it falls apart. Both are really good. Just depends on how much time you want to put into this.
Ingredients
- 1 1/2 lbs top sirloin or strip loin steak cut into 1/4” thick slices
- 1/4 cup Worcestershire sauce
- 3 tbsp cornstarch
- 1 large onion diced
- 4 roma tomatoes diced
- 6 garlic cloves
- 2 tbsp balsamic vinegar
- 1/3 cup peri peri sauce
- 2 cups beef stock
- 1 cup red wine
- 1 tsp sugar
- salt and pepper to taste
- olive oil for frying
Garnish
- cilantro chopped
Instructions
- Marinate the beef in the Worcestershire sauce and cornstarch for 30 minutes.
- Heat up 2 tbsp of olive oil in a large sauté pan over high heat. Add the beef in a single layer in the pan.
- Sear for a minute a side. You will have to cook the beef in 2 batches in order to not overcrowd the pan. Remove the beef from the pan anc set aside.
- Heat up 2 more tbsp of olive oil over medium high heat. Sauté the onions for 5 minutes.
- Add in the garlic and tomatoes. Sauté for another 5 minutes with a cover on the pan.
- Take off the cover. Pour in the beef stock, red wine, balsamic vinegar, peri peri sauce, and sugar. Bring to a boil. Reduce the heat to medium low and simmer for 20 minutes.
- Add the beef back into the pan. Simmer for 5 more minutes.
