This take on beef stew hails from Somalia, on the eastern coast of Africa and while I was expecting something on the spicier side, the flavors included in Beef Suqaar is reminiscent of Indian flavors including turmeric. Perhaps this is due to the spice trade, or its proximity to that part of the world, but the end result was a richly flavored stew that was easy to make and only had a few ingredients and was completed in under 30 minutes (including prep!)
A quick note on the recipe I used. While this was posted to Martha Stewart’s page, it’s from a cookbook that I’ve seen referenced multiple times in my research called “In Bibi’s Kitchen” whose author’s home country is Somalia. After cross-referencing some other recipes for this, this one seemed like the best match for this meal.
Recipe I used: https://www.marthastewart.com/1551615/ma-halimas-beef-suqaar
Overall Level of Effort: 1
Skill Level: Beginner
Would Make it Again? No
Additional Notes: I’m not a big beef eater so we elected to cut this recipe in half, especially since stew beef gets a bit chewier when reheated again. This wasn’t very “stew-like” in its consistency so I wasn’t confident the leftovers would hold as well as a traditional stew.