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Embark on a culinary journey to Somalia with our Somali Soup (Maraq) recipe, a comforting and flavorful dish that embodies the heart and soul of Somali cuisine. In this article, we'll guide you through creating this iconic soup while offering insights into its cultural significance.
Exploring Somali Soup (Maraq)
Somali Soup, known as Maraq, is more than just a dish it's a symbol of warmth and hospitality in Somali culture. This hearty soup combines:
1 pound of meat (beef, goat, or chicken), cut into bite-sized pieces
Cooking oil
2 onions, finely chopped
3 cloves of garlic, minced
Somali spice blend (Xawaash)
2 tomatoes, diced
2 tablespoons of tomato paste
2 potatoes, diced
2 carrots, diced
2 bell peppers, diced
2 green chilies (optional, for heat)
Fresh coriander (cilantro) for garnish
Salt and pepper to taste
Water or broth
Instructions:
Preparing Somali Soup (Maraq):
Begin by heating cooking oil in a large pot over medium heat. Add the finely chopped onions and minced garlic. Sauté until they become soft and translucent.
Add the 1 pound of meat (beef, goat, or chicken) to the pot and cook until it's browned on all sides.
Sprinkle the Somali spice blend (Xawaash) over the meat and onion mixture. Stir well to coat everything with the aromatic spices.
Add the 2 diced tomatoes and 2 tablespoons of tomato paste to the pot. Cook until the tomatoes break down and release their juices.
Add 2 diced potatoes, 2 diced carrots, 2 diced bell peppers, and 2 optional diced green chilies (for heat) to the pot.
Season the mixture with salt and pepper to taste.
Cooking Somali Soup (Maraq):
Pour enough water or broth into the pot to cover all the ingredients.
Cover the pot and simmer the soup on low heat for about 30-40 minutes or until the meat is tender, and the vegetables are cooked through.
Serving Somali Soup (Maraq):
Serve Somali Soup (Maraq) hot, garnished with fresh coriander (cilantro) for added flavor.
Enjoy this heartwarming Somali dish that embodies the hospitality and culinary tradition of Somalia.
