Can you remember the East African spice blend recipe I posted earlier? I am using that amazing spice blend for this dish. This is a very popular Somali dish and it is traditionally served with some pasta. But this is a ketogenic-friendly dish. I am using my cauliflower couscous instead; unless you wanna try zucchini spaghetti. Frankly speaking, that isn't my cup of tea tho.
Somali cuisine has a lot of influences from East Africa, the Middle East, India, Turkey and Italy. Kinda like fusion food. From this dish, you can taste traces of Indian spices and the use of tomatoes is largely influenced by the Italians. Not forgetting, traditionally, this is served over pasta. You can use any ground meat you desired, beef and turkey work really well too. I am using ground chicken.
To my surprise, my youngest daughter like this dish. She said the spices give this dish a very earthy aromatic taste. Maybe I should start exploring on more Somali dishes? By the way, I stumbled upon this dish when I was browsing my YouTube channel. You can check out the video from Bon Appétit here. I am glad that I gave it a try. You should too.
Ground Chicken, 300g
Xawaash, 1 TBSP + More
Sea Salt, Pinch
White Pepper, Pinch
Dried Mushroom Powder
Canola / Peanut / Vegetable Oil, 2 TBSP
Red Onion Thinly Sliced, 1
Green Bell Pepper Finely Diced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Garlic, 3 Cloves
Canned Tomatoes, 14oz
Tomato Puree, 1 TBSP
Cauliflower Couscous, 4 Servings
Parsley Coarsely Chopped, For Garnishing
Cast Iron Skillet / Pan
Please visit my "Couscous Sweet Potato Boats" page for the couscous recipe.
Please visit my "How To Make Xawaash" page for the recipe.
In a large bowl, add chicken.
Season the chicken with xawaash, salt, pepper and mushroom powder.
Mix to combine well.
Cover with cling film and set aside.
In a skillet over medium heat, drizzle oil.
Once the oil is heated up, add in the onion and green bell pepper.
Season with salt and pepper.
Saute until onions are lightly caramelized and the bell pepper has softened.
Add in garlic and 1/2 TBSP of xawaash.
Saute until aromatic.
Add in the chicken, canned tomatoes and tomato puree.
Stir to combine well.
Bring the heat down to low.
Cover and simmer for about 10 mins.
Stir occasionally to prevent burning.
Season with 1/2 TBSP of xawaash.
Taste and adjust for seasonings.
Remove from heat.
Ladle the suugo suqaar over some cauliflower couscous.
Garnish with some parsley.