My first thought when I saw Somali Suugo Suqaar was the similarity it had with the famous Italian dish- spaghetti bolognese. And then I did some digging and realized why this was so. There is a big history-link between Italy and Somalia that explains the similarity in their cuisines.
This is a simple and quick comfort meal if you do not have any time to waste. The ingredients are also easy to find, some may be in your pantry right now.
Somali Suugo Suqaar can be paired with my delicious Homemade Peri Peri Chicken Wings. Take time to also learn The Ethiopian Special: Doro Wat
What is Suugo Suqaar?
As similar as the Suugo Suqaar is to the pasta dish from Italy, the Somalis made sure to own it by adding a star ingredient- xawaash. Xawaash is to Somalis what berbere is to Ethiopians. It is a spice that is added to the ground beef sauce.
Have you tried South African Bobotie? You should!
Ingredients for Suugo Suqaar
Xawaash
This warm, unique spice is a combination of turmeric, cardamom, cumin, coriander, peppercorns, cinnamon, ginger, nutmeg, cilantro, and fenugreek. I was able to source this at my local African store, but if you are not able to find it, simply combine the dry ingredients listed and you’re good to go!
Crushed tomatoes
You can use the canned crushed tomatoes, these work perfectly.
Tomato Paste
We won’t need the full tin of tomato paste, a tbsp is just right.
Aromatics
Chopped garlic and onions.
I have come to learn of the love Somalis have for bananas too. Suugo suqaar is paired with banana and after a rich bite of this combo, I understood the love.
The mild sweetness of the banana balances out with the light saltiness of the pasta and sauce. This sauce is easy to store away as the sauce can last up to 1 week in an airtight container in the refrigerator.
Have you tried out our sweet Toogbei/Wet Ghanaian Bofrot/Puff Puff you should!
SUUGO SUQAAR RECIPE
How to Make Suugo Suqaar
Ingredients
Beef Sauce
- 3 lbs ground beef
- 3 Tbsp xawaash spice
- 1 clove of garlic minced
- 1 onion chopped
- 1 small green pepper diced
- 1 can of crushed tomatoes
- 1 Tbsp tomato paste
- 2 bouillon cubes
- Salt to taste
- 1 tsp ground black peppercorns
- Water as needed
- 4 Tbsp vegetable oil
Pasta
- 1 pound raw spaghetti
- salt to taste
Extras
- Chopped fresh cilantro for garnish
Instructions
Beef Sauce
- Heat up a large pan, add in oil, onions and garlic and fry for 3 minutes until fragrant.
- Add in the xawaash spice to the onion and garlic, keep frying for another 2 minutes.
- Go in with the ground beef, use a wooden spatula to break down the meat chunks into small bits, you should not have large chunks of meat after this is done. Keep frying the beef mix.
- Season with the bouillon cubes, salt and black pepper to your desired taste, combine well.
- Pour in the canned tomatoes and the tablespoon of tomato paste, mix until well combined, cover the pot and let it cook on medium to low heat for 30 minutes.
Pasta
- Boil 5 cups of water in a pot, add in 2 Tbsp of salt and then the spaghetti , when it is just about al dente (semi-soft), drain and set aside to be served with the sauce.
- Stir the sauce to prevent burning, a little water can be added if too thick, adjust the seasoning if needed before going in with the chopped green pepper. Let it simmer for another 5 mins and it is ready!
- Serve with the pasta and banana, garnish with fresh cilantro.
