Maraq qudaar

Name: Maraq qudaar
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Somalie
Ingredients: 400 g peeled potatoes; 250 g trimmed carrots; 250 g trimmed white cabbage; 300 g washed drained fresh spinach; 350 g chopped tomatoes; 150 g sliced onion; 2 minced garlic cloves; 25 ml olive oil; 400 ml hot drinking water plus little if needed; 15 g washed chopped fresh parsley; Up to 3 g salt and little pepper

🥬 Somali vegetable stew of potatoes, carrots, cabbage and spinach in light tomato sauce finished with parsley.

Ingredients

400 g peeled potatoes
250 g trimmed carrots
250 g trimmed white cabbage
300 g washed drained fresh spinach
350 g chopped tomatoes
150 g sliced onion
2 minced garlic cloves
25 ml olive oil
400 ml hot drinking water plus little if needed
15 g washed chopped fresh parsley
Up to 3 g salt and little pepper

Preparation

Cut roots in 1.5 cm cubes, cabbage 1 cm ribbons and spinach roughly. Prepare onion garlic parsley with clean tools.

Soften onion in oil four minutes, add roots and garlic and stir two minutes without strong browning.

Add 250 ml of measured water, cover and simmer eight minutes to begin tenderising roots before tomato.

Add tomato cabbage remaining water some salt and pepper. Partly cover and gently cook twelve minutes stirring once or twice.

Add spinach in two batches and cook five to seven minutes until wilted and all vegetables tender. Check potato and extend with little hot water as needed.

Add parsley and adjust seasoning. Four vegetable stew portions, soor or legumes prepared separately. No meat broth or coconut milk.