Dish of Beef Maraq Fahfah Stew
(click to enlarge)

Somali Soup / Stew


Africa: Somalia / Djibouti / Yemen   -   Maraq Fahfah
Makes:
Effort:
Sched:
DoAhead:  		 4-1/2 #
***
2-1/4 hrs
Yes		 The name means "Somali Soup", but it's also popular in Djibouti and Yemen. It is made with Goat, Lamb, Camel, or Beef, depending on what's available. See also Serving Options.

2
8
3
1
7
1-1/4
7
ar
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2
2
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2
8
2
2
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ar
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#
oz
cl

oz
#
oz

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T
t
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T
oz
c
T
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Beef (1)
Onions, red
Garlic
Chili Green (2)
Carrots
Potatoes (3)
Bell Pepper, red  
Cilantro
-- Seasoning
Xawaash Spice (5)  
Salt
-------------
Oil
Tomato Sauce (6)
Water
Lime Juice
-- Garnish
Cilantro
-- Serve with
See Serving
Do Ahead   -   (15 min)
  1. If not on hand, make the Xawaash Spice Mix
Prep   -   (50 min)
  1. Slice BEEF about 1/2 inch thick and into about 3/4 inch chunks.
  2. Quarter ONIONS lengthwise and slice thin crosswise. Crush GARLIC and chop fine. Chop GREEN CHILI fine. Mix all.
  3. Peel CARROTS and slice about 1/4 inch thick.
  4. Blast BELL PEPPER black with your Kitchen Torch and brush off the skins under running water (see Bell Pepper). Cut into strips 1/2 inch wide and 1 inch long, or whatever works.
  5. Mix all Seasoning items.
  6. Chop CILANTRO coarse.
  7. Squeeze LIME JUICE.
Run   -   (1-1/4 hr)
  1. In a coverable sauté pan or similar (3-1/2 qt min.), heat Oil and fry Beef, stirring until it has lost all raw color, any exuded liquid has evaporated, and brown spots start to appear.
  2. Add Onions mix to the pan and fry stirring until translucent. Take care not to burn the fond that adheres to the pan.
  3. Stir in Seasoning mix, Tomato Sauce, and Water. Bring to a boil and simmer covered for about 15 minutes.
  4. Stir in Carrots and Potatoes. Bring back to a boil and simmer covered until Carrots are not quite tender, then stir in Bell Peppers. Cook stirring now and then until Beef is done and Carrots and and Potatoes are just tender.
  5. Adjust Liquid and Salt if needed, then stir in Lime Juice and turn off heat.
  6. Serve hot liberally garnished with Cilantro, and accompanied by Steamed Rice or Canjeero / Lohah Bread and Lime Wedges - see Serving.
NOTES:

  1. Beef:

      Weight is boneless with excess fat removed. This can be any cut suitable for stewing. Chuck is my preference as it cooks faster than Round. You could also use Goat or Lamb/Mutton, but you'll need more than 4 pounds, as lots of fat and bones will have to be removed - allow more time for that. Camel is also used. For details see our Camel page.

  2. Chili, Green:

      What chili is used in Somalia, I don't know, but most writers of East African recipes in English call for Jalapeños, so that's what we use. One will be hardly noticed in this stew, but Cilantro Chili Sauce will help for those who want a bit more bite (see Serving).

  3. Potatoes:

      White Rose or similar work well in recipes of this sort. Avoid Klondike Gold type potatoes - they turn to mush if cooked a little more than the minimum. For details see our Potatoes page.

  4. Bell Pepper:

      Skinning the Bell Pepper was not in the pattern recipe, but I do so because the texture is more pleasant, and it avoids annoying loose skins if the dish is reheated, which in this case is almost certain to happen. With the Kitchen Torch it takes only 2-1/2 minutes. If you don't skin them, cut much narrower.

  5. Xawaash Spice Mix:

      This is the most common spice mix in Somalia. It is easy to make by our recipe Xawaash Spice Mix.

  6. Tomato Sauce:

      Rather than using 2 T tomato paste as called for in the pattern recipe, I prefer to add a convenient 8oz can of a very simple tomato sauce, which has fresher flavor. My favorite is Faraon Spanish Style, but other simple sauces will also work.

  7. Serving Options

      This dish is most commonly a soup, but can also be a stew as shown here. When made as a soup, the broth is sometimes served separately, in Djibouti beside the stew, in Somalia before the stew. In any case, it is always served with Lime or Lemon slices for squeezing in. Rice or Conjeero / Lahoh / Anjero Bread always accompany it.
    In Somalia, when served as a stew, it is accompanied by Rice or Canjeero Bread, and a whole banana. Bites are taken from the banana as the stew is eaten. The stew is often accompanied by Cilantro Sauce with Chili.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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