• Patricia

Hot and spicy - The somali beef stew that keeps you warm on cold days

Updated: Oct 25, 2019

I bet you never heard about Suqaar! And I bet you never heard of Canjeero either (don't worry, so did I!), unless you already had the good fortune to taste this spongy, soft, pancake-like pan bread originally from Somalia, which is served as a side dish for almost every meal and has a very authentic taste because of its fermentation.

Canjeero, also called Anjeero, consists mainly of a sourdough from wheat flour, warm water, yeast and a breeze of salt and fits ideally to another recipe, the already mentioned Suqaar that I would like to introduce you in this post as well.

Suqaar is a type of beef stew, very hot and spicy originally from Somalia. One of my favorite dishes so far and really easy to cook and don't be surprised but i really like it saucy that's why my Suqaar is way more juicy than originally. You can add all sorts of vegetables and even use chicken if you want to! It doesn't take much time to prepare and just tastes great! The perfect meal on cold days..maybe to heat someone up?

**Anjeero (for about 6 people)**


300g Teff flour (or white flour)

300g White flour

2 Tbsp Instant dry yeast (cube 10g)

1 liter lukewarm water

1/4 Cup sugar

Combine the flours with the yeast, sugar and the lukewarm water. Add the water slowly in stages to avoid lumps if you mix by hand or use a blender or handheld electric mixer. Mix well until you get a smooth and soft dough, cover and let it ferment for at least two hours. This fermentation is essential for an authentic anjeero taste. If you prefer a more sour anjeero, you can let the batter ferment some more even over night in the refrigerator.

To cook anjeero you don't need a special pan. Any non-stick pan would do it. Just make sure that the diameter of the anjeero is smaller than that of the pan so that you can easily remove the cooked anjeero. Every now and then, wipe the pan with a paper towel dipped in a little bit oil, depending on which pan you use it doesn't even need that. Heat a non-stick pan over medium heat. Using a swirling motion, spread the dough over the pan (thin, not thick), as if drawing a spiral and cook the anjeero only on one side until all the dough dries up. You can also cover the pan and reduce the cooking time. But make sure the dough doesn't get wet by the steam. Remove the anjeero carefully from the pan and roll them together, the golden cooked side outwards. Et voilà!

**Suqaar (for about 4 people)**

400-600g beef, cubed (ragout)

2 Cups water

1/2 Bouillon cube, beef

1/2 Tsp cumin powder

1/2 Tbsp fresh cilantro finely chopped

1 Garlic clove, crushed

1 Carrot diced

1/2 Yellow pepper diced

1/2 Red pepper diced

1/2 Small onion finely chopped

1/2 Chilli pepper finely chopped

1/4 Tsp salt

1/4 Cup olive oil

Boil the meat for 30-45 minutes or until it is very tender without oil. Then, drain the water from the meat and add the oil and onions. Cook on medium heat until the onions are soft and add the water, cumin powder, chili pepper, red and yellow pepper, carrot, bouillon cube, salt, garlic and cilantro. Stir well, cover and let it gently boil for 10 minutes, Stir again to make sure there is still enough water in the pan.

Cover and let it cook about 10 more minutes. Stir and make sure that your vegetables are tender.

I truly hope that this recipe served you as an inspiration. And since i'm curious about your results, share your creations and experiences on social media and tag #boavidasoulfood

Have a blessed y'all!

Patricia <3

#Soulfood #Africa #Somalia #Anjeero

          Follow me on Instagram!

© 2016 by the All rights reserved.

A website created by Patricia Oppliger da Conceição

  • YouTube Social  Icon
  • Facebook Basic Black
  • Instagram