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Somali Vegetable Hotpot
A hearty and flavorful vegetable hotpot, inspired by the sweet and sour maraqs of Somalia. This dish is packed with nutritious vegetables and can be served with rice or flatbread.
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- 2 medium Sweet potatoes(peeled and cut into 2.5cm cubes)
- 150 g Haricot beans(canned, drained and rinsed)
- 1.5 tbsp Garlic(minced)
- 200 ml Vegetable stock
- 1 head Broccoli(cut into florets and stem pieces)
- 100 g Fine green beans(sliced in half)
- 1 handful Fresh coriander(finely chopped)
- 1 sliced Fresh lemon
- 1 tbsp Ghee or butter
- 1 jar Saida's Kitchen Somali tagine sauce
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Place the sweet potatoes, haricot beans, garlic, and vegetable stock in a deep pan. Add the ghee or butter. Bring to a boil, then reduce heat to low and simmer gently for 7 minutes.
- 2
Add the Saida's Kitchen Somali tagine sauce, broccoli, and green beans to the pan. Continue to simmer until the vegetables are tender.
- 3
If the dish needs a soupier texture, add a splash of water. Check and adjust seasoning with salt and black pepper as desired.
- 4
Garnish with chopped coriander and sliced lemon. Serve with wholemeal or boiled white rice, or a flatbread.
ð¡ ããã®ã³ã
- âThis recipe is quick and easy, perfect for a weeknight meal.
- âAdjust the amount of water to achieve your desired consistency.
- âFeel free to add other vegetables you have on hand.
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- Add a pinch of chili flakes for a spicier kick.
- Serve with a side of grilled fish or chicken.