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Maraq Baamiye
Okra Stew
A flavorful and comforting Somali okra stew, often prepared with meat or fish, simmered in a rich tomato-based broth with aromatic spices. It's a staple dish enjoyed with rice or flatbread.
ð§ ææ
- 500 g Lamb shoulder(cut into 1-inch cubes)
- 1 large Onion(finely chopped)
- 4 cloves Garlic(minced)
- 400 g Tomatoes(canned, diced)
- 2 tbsp Tomato paste
- 300 g Okra(fresh or frozen, sliced)
- 2 medium Carrots(peeled and sliced)
- 1 large Potato(peeled and cubed)
- 2 cups Water
- 0.5 cup Cilantro(freshly chopped)
- 1 tsp Cumin
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Vegetable oil
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- 2
Add the minced garlic and cook for another minute until fragrant.
- 3
Add the lamb cubes and brown them on all sides. This should take about 8-10 minutes.
- 4
Stir in the diced tomatoes and tomato paste. Cook for 5 minutes, stirring occasionally, allowing the tomatoes to break down.
- 5
Add the sliced okra, sliced carrots, cubed potato, water, cumin, salt, and black pepper. Stir well to combine.
- 6
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lamb is tender and the vegetables are cooked through. Stir occasionally.
- 7
Stir in the chopped cilantro just before serving.
- 8
Serve hot, traditionally with basmati rice or Somali flatbread (canjeero/sabaayad).
ð¡ ããã®ã³ã
- âIf using frozen okra, you can add it directly to the stew without thawing.
- âFor a spicier stew, add a pinch of chili powder or a chopped fresh chili pepper with the other spices.
- âEnsure the lamb is tender before serving; adjust simmering time as needed.
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- Substitute lamb with beef or chicken.
- For a vegetarian version, omit the meat and add chickpeas or more vegetables like zucchini or bell peppers.