Somali Suugo and Suqaar Served with Pasta
There is one thing a Somali can agree with another Somali, no matter the tribe, colour, and political allegiance. That is the infamous Sugo Suqaar served with pasta. This culinary masterpiece has been relatively going strong in the typical Somali household. It is easily made with fresh organic ingredients and brings a smile to any Somali that it served upon to. So, by now, you might ask; How is it actually made and what is used for this ‘Pasta Suqaar’? Firstly, before we go on this culinary journey, it is important to separate ‘Suugo’ from ‘Suqaar’. The former is the one this piece is addressing and consists of mainly a sauce. It is mainly eaten with pasta and sometimes early morning Laxoox/Canjeero. The latter (Suqaar) is mainly eaten with rice, Kimiis/Khubus, Pasta, and a variety of other dishes. It mainly contains beef, sheep, or camel meat as the primary ingredient. These two separate dishes can also be mixed and be called Suugo Suqaar. Now let’s get into it.
Suugo Suqar (succulent Beef Sauce) or ‘Suugo Baasto’ (sauce, pasta) is a tomato and meat-based sauce eaten with Baasto (pasta) or rice. Similar to Italian Bolognese but made with plenty of spices and some other vegetables besides tomatoes. Green bell pepper is common and potatoes. In addition to pasta, lemon/lime wedges might be served alongside the dish. Suugo Suqaar is served with fresh banana as well (not plantain), though sometimes it is. The dish gets its rich spicy flavour from a generous amount of Somali Xaawash.
Ingredients
- 1 red onion, diced
- 2 cloves garlic, minced
- 100-150 g Textured vegetable protein (TVP), aka soy mince. Dry
- 1 green pepper, chopped
- 1 red chili, sliced
- 2 tbsp tomato puré the thick kind in a tube
- 1 large can of Crushed tomatoes 800 mL
- 1 Tbsp Xawaash see note
- 1 tsp salt
- 1 tbsp olive oil
- Lemon slices for serving
Read More Here :- Homemade Xalwa: A Traditional Somali Dessert — Somalista
