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Somali Qudar Maraq

$ 60 – $ 110

Somali food is as surprising as the desert rose that blooms in the arid Somali landscape.

Somali food is a rich and spicy mix of flavors from the Horn of Africa, East Africa, the Middle East, India, and as far as Italy! Arab and Persian traders introduced their exotic spices, while Indian traders introduced paratha and samosa. The British, French and Italian colonialists influenced Somali cuisine with the addition of pasta, English pudding and pastries.

The nomadic nature of Somalis facilitated the transfer of new foods across the world, from Kenya, Yemen, to the UK. The civil unrest caused even more dispersion. Wherever they settled, Somalis morphed local cuisines into their food, creating a wonderful fusion of flavors.

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SKU: N/A Categories: Beginner, Dairy-free, Somali, Vegan, Vegetarian, Yahya
  • Description

Description

In Somalia, plant-based food is considered “poor people’s plant”. Being the most important pillar of Somali cuisine, Chef Yahya is going to share with you one of his favorite vegetarian staple foods: the Somalian Qudar Maraq – the Somali healthy and tasty Spinach and Garbanzo stew.

This stew has all the richness and abundance of flavors from East Africa, the Middle East, India, and even Italy! It’s a combination of all these cultures that became a household Somali cuisine. It comes from Yahya family’s kitchen to your kitchen, it’s a very simple dish that doesn’t require much skill in the kitchen as long as you know how to turn the stove on and off!

What you’ll need

Ingredients (4-6 servings)

Vegetables & Proteins

  • Small white onion
  • 3 garlic cloves
  • 1 pound fresh spinach (or medium bowl of frozen spinach)
  • 1 can or pound of garbanzo (chickpeas)

Seasoning

  • Extra virgin olive (or canola oil)
  • 2 cups water as needed
  • 1 cup tomato sauce
  • 1 tablespoon ground cumin
  • 1 tablespoon curry powder
  • 1 tablespoon turmeric powder
  • Salt (to taste)
  • Black pepper (to taste)
  • 3 bay leaves (optional)
  • 1 tablespoon oregano (optional)
  • 1 tablespoon basil (optional)

Utensils

  • 1 cutting board
  • 1 cooking wooden or metal spoon
  • 1 knife
  • 1 can opener
  • 1 big saucepan

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