Cusine : Maraq - How to prepare Somali stew

 

Maraq is a traditional Somali stew that is rich in flavor and often served as a hearty dish during family meals or special occasions. The word "maraq" itself translates to "broth" or "soup" in Somali, but the dish is much more than a simple broth. It is a slow-cooked stew made with meat, vegetables, and spices, offering a robust flavor profile. While the ingredients may vary depending on personal preferences or availability, maraq typically uses lamb, beef, or chicken as the base protein.

Ingredients (basic version):

Meat: Lamb, beef, or chicken (bone-in pieces for added flavor)

Vegetables: Potatoes, carrots, tomatoes, onions, and garlic

Spices: Cumin, coriander, turmeric, cardamom, black pepper, and cinnamon

Herbs: Fresh cilantro, parsley

Oil: Olive oil or ghee

Water or stock: For the broth base

Salt and pepper: For seasoning

Preparation:

1. Sauté the Aromatics:

Start by heating oil or ghee in a large pot. Add chopped onions and garlic, and sauté them until they are golden brown and fragrant. This forms the flavor base of the dish.

2. Brown the Meat:

Add the pieces of meat (lamb, beef, or chicken) to the pot. Brown them on all sides to lock in the flavor. The bone-in meat adds richness to the broth.

3. Add Vegetables:

Once the meat is browned, add the chopped tomatoes, carrots, and potatoes. Stir them in to absorb the flavors of the sautéed onions and meat.

4. Spice it Up:

Add the ground spices: cumin, coriander, turmeric, black pepper, cardamom, and a stick of cinnamon. These spices give maraq its distinct, aromatic flavor. Adjust the spice amounts to suit your taste.

5. Add Water or Stock:

Pour in enough water or meat stock to cover the ingredients. Bring the stew to a boil, then reduce the heat and let it simmer for about 1 to 2 hours. The longer it simmers, the more flavorful it becomes.

6. Simmer to Perfection:

Let the maraq cook on low heat until the meat is tender and falling off the bone, and the vegetables are soft. Stir occasionally to ensure even cooking.

7. Adjust Seasoning:

Add salt to taste, and adjust the pepper level if needed. Some people also add a squeeze of lemon for extra freshness or a pinch of sugar to balance the flavors.

8. Garnish:

Before serving, garnish the maraq with fresh cilantro or parsley. The herbs add a burst of color and freshness to the dish.

Serving:

Maraq is traditionally served with rice, flatbread, or anjera (a Somali-style pancake). It can also be enjoyed as a standalone stew, especially during colder months or when a warming, comforting meal is desired.