Tag: main course
Suugo (Somali Spaghetti Sauce)
Suugo (Somali Spaghetti Sauce)
Suugo is the Somali version of spaghetti sauce. Baasta iyo suugo translates to pasta in sauce. Italy once colonized the southern part of Somalia, introducing garlic and onion to their cuisine. Suugo specifically uses red onion, green bell pepper, and beef stew meat. The addition of xawaash gives the tomato sauce a unique savory flavor. Suugo is garnished with cilantro and a squeeze of fresh lime juice. And with most Somali dishes, a banana is served on the side. Sounds weird, but it works.
Servings: 4
Ingredients
- 1/4 cup olive oil
- 1 medium red onion diced
- 1 green bell pepper diced
- 5 garlic cloves minced
- 1 1/2 lbs beef stew meat 1/2” cubes
- 2 medium tomatoes diced
- 2 tbsp tomato paste
- 2 tbsp xawaash
- 1 tsp sugar
- 1 tsp black pepper
- 1 lb spaghetti al dente
- bananas 1 per person
Garnish
- cilantro chopped
- lime juice
Instructions
- Heat up cooking oil in a large sauce pan over medium high heat. Sauté the onions and green peppers for 5 minutes. Add in the garlic and cook for 1 more minute.
- Add in the beef. Sauté for 5 minutes until browned.
- Add in the tomatoes, tomato paste, xawaash, sugar, and black pepper. Cover and simmer over medium heat for 30 minutes.
- Uncover. Season with salt.
Xawaash
Xawaash (pronounced hawaaj) is a complex spice blend used in Somali cuisine; much like berbere is used in Ethiopian cuisine. It is used in dishes such as suugar, a meat and vegetable stew, and suugo, a Somali pasta sauce. I highly recommend that you lightly dry toast the whole spices. It completely changes the flavor, making the xawaash more aromatic.
Equipment
- Spice grinder
Ingredients
Whole Spices
- 3 tbsp cumin seeds
- 3 tbsp coriander seeds
- 1 tbsp fenugreek seeds
- 1 tbsp black peppercorns
- 2 tsp green cardamom pods
- 1 tsp whole cloves
- 1 cinnamon stick
Ground Spices
- 1 tbsp ground sage
- 1 tbsp ground ginger
- 1 tbsp turmeric
- 1 tsp ground nutmeg
Instructions
- Dry toast the whole spices in a skillet over medium heat for 3 minutes.
- Grind the whole spice in a spice grinder. Mix together with the other ground spices. Store in a container for up to 3 months.
Pastel de Choclo (Shepherds Corn Pie)
Pastel de Choclo (Shepherds Corn Pie)
This traditional Chilean corn pie casserole has been around for over 200 years. This just might be one of the most ultimate comfort foods I’ve ever eaten. The ground beef layer has a slightness of heat, while the top layer is like a fluffy corn tamale. In between all of that is a layer of hard boiled eggs. What’s better than that? I’ll tell you. Nothing. Other then having to cook the corn layer separately, it all finishes in a cast iron skillet. Almost a one pot meal. Still by one pothead.
Servings: 4
Equipment
- food processor
- cast iron skillet
Ingredients
Meat Filling
- 1 tbsp vegetable oil
- 1 lb ground beef
- 1/2 medium onion chopped
- 6 garlic cloves minced
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup beef stock
- 1 tbsp cornstarch mixed with 1/4 cup cold water
Corn Topping
- 3 cups corn
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup basil chopped
- 1 cup whole milk
- 1/2 cup corn flour
- 3 hard boiled eggs sliced into 4
Instructions
- Heat up cooking oil in a cast iron pan over medium high heat. Brown the ground beef for 5 minutes.
- Add in the onions and garlic. Cook for another 5 minutes.
- Add in all of the dried spices.
- Pour in the beef stock. Simmer for 5 minutes.
- Pour in the slurry you made with the cornstarch and water. Stir continuously until the sauce thickens. Take off the heat and set aside.
- Pulse the corn in a food processor until it is chopped, but not a paste.
- Melt butter in a pot over medium heat. Add in the corn. Cook for 5 minutes, continuously stirring.
- Season with salt, pepper, and the chopped basil. Cook for a minute. Pour in the whole milk.
- Bring to a simmer. Stir in the corn flour. Take off the heat.
Assembly
- Preheat the oven to 400 degrees. Layer the hard boiled eggs across the ground beef mix like so.
- Spread the corn layer evenly over the top ove the ground beef. Bake for 25 minutes.
Bocoles
Bocoles
Bocoles are fried masa cakes. They can be eaten for breakfast, lunch, or dinner. They can be eaten plain, topped with cheese, sour cream, and salsa, or split in half, stuffed, and eaten like a gordita.
Equipment
- tortilla press
Ingredients
- 1 cup masa flour
- 4 tbsp lard or butter
- 1/3 cup queso fresco crumbled
- 1/2 tsp salt
- 3 tbsp cilantro chopped
- 3/4 cup warm water
- 3 tbsp vegetable oil
Instructions
- Mix together the masa flour, lipid of your choosing, queso fresco, salt, cilantro, and warm water. Knead for 5 minutes.
- Form the dough into 6-8 balls.
- Place a piece of wax paper on a tortilla press. Place a dough ball in the center, followed by another piece of paper over the top.
- Flatten to a 1/3” thick.
- Flatten the rest of the dough balls.
- Heat up cooking oil on a griddle over medium high heat. Place a few of the patties on the griddle.
- Cook for 2-3 minutes a side.
