Maraq moos bukiini

Name: Maraq moos bukiini
Prep time: 25 min
Cook time: 100 min
Total time: 125 min
Yield: 4
Cuisine: Somalie
Ingredients: 600 g trimmed boneless beef shoulder in 3 cm cubes; 500 g firm semi-ripe plantain, peeled weight; 350 g chopped tomatoes; 150 g sliced onion; 150 g trimmed green bell pepper; 2 minced garlic cloves; 25 ml neutral oil; 2 tsp unsalted xawaash; ¼ tsp ground turmeric; 800 ml hot drinking water plus little if needed; 10 g washed chopped fresh coriander; Up to 3 g salt and little pepper

🍌 Somali beef and firm semi-ripe plantain stew with tomato, xawaash and green pepper, gently simmered.

Ingredients

600 g trimmed boneless beef shoulder in 3 cm cubes
500 g firm semi-ripe plantain, peeled weight
350 g chopped tomatoes
150 g sliced onion
150 g trimmed green bell pepper
2 minced garlic cloves
25 ml neutral oil
2 tsp unsalted xawaash
¼ tsp ground turmeric
800 ml hot drinking water plus little if needed
10 g washed chopped fresh coriander
Up to 3 g salt and little pepper

Preparation

Prepare beef and vegetables with separate or washed tools. Keep plantains whole until adding to limit browning.

Soften onion in oil five minutes, garlic xawaash turmeric one minute, then beef and pepper seasoning five minutes without burning spices.

Add tomato hot water and some salt, bring to simmer, cover and gently cook about one hour. Check liquid regularly; add little hot water as needed.

When beef nearly fork-tender peel plantain and cut 2.5 cm rounds, add with green pepper pieces. If beef still tough cook longer before adding.

Partly cover and simmer twenty-five to thirty minutes without rough stirring until plantain tender intact and beef tender. Extend with sufficient liquid if needed.

Add coriander and adjust salt. Four portions with beef plantain and broth shared evenly. Rice and fried plantain not included.