Editorial sample recipeSomalibeginnerDairy-FreeGluten-FreeHalal

Somali Braised Beef And Cassava Maraq

Name: Somali Braised Beef And Cassava Maraq
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Somali
Ingredients: 1.5 lb halal stewing beef cut into 1 inch cubes; 2 tbsp vegetable oil; 1 large yellow onion, diced; 3 clove garlic, minced; 1 tbsp xawaash spice mix; 2 tbsp tomato paste; 14 oz canned diced tomatoes; 1 lb fresh or frozen cassava, peeled and cut into bite-sized chunks; 3 cup halal beef broth; 1 tsp salt

A rich Somali style beef stew simmered with cassava roots, sweet tomatoes, and fragrant xawaash spice blend.

Prep: 15 min
Cook: 35 min
Total: 50 min

AI-generated illustration of Somali Braised Beef And Cassava Maraq

AI illustration

Technique to learn

Xawaash Spice Blooming

Searing spices directly in warm oil with aromatics to release essential oils and build depth of flavor.

Instructions

Step 1: Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
Step 2: Season beef cubes with salt, then sear in batches until browned on all sides, about 6 minutes, and set aside on a plate.

Step 3: Reduce heat to medium, add diced onion and garlic to the pot, and cook until softened and golden, about 4 minutes.

Step 4: Stir in xawaash spice mix and tomato paste, cooking for 1 minute until fragrant.

Step 5: Return browned beef to the pot along with diced tomatoes, cassava chunks, and halal beef broth.

Step 6: Bring stew to a boil, then reduce heat to low, cover tightly, and simmer until cassava and beef are tender, about 25 to 30 minutes.

Step 7: Season with extra salt if needed, stir gently to avoid breaking up the soft cassava, and serve hot.

Cooking tips

Use frozen peeled cassava to save prep time; make sure to remove any woody fibrous core pieces before serving.
Allow the stew to rest covered off the heat for 5 minutes so the cassava absorbs the rich spiced broth.
Original home-cooking adaptation inspired by Somali; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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