Somali Soup

Somali Soup Recipe - Traditional Periwinkle and Shrimp Soup from Somalia

Region / culture: Somalia | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Somali Soup is a traditional dish that is popular in Somalia and other East African countries. This hearty soup is made with a flavorful broth, tender meat, and a variety of fresh greens and seafood. It is a comforting and nutritious meal that is perfect for any occasion.

History

Somali Soup has been a staple in Somali cuisine for generations. It is a dish that is often enjoyed during special occasions and family gatherings. The recipe has been passed down from one generation to the next, with each family adding their own unique twist to the dish.

Ingredients

water, broth or stock
1 lb meat, cleaned and cut into bite-sized pieces
1 hot chile pepper, left whole
1 onion, chopped
several periwinkles
salt
1 or 2 pieces dried fish, skin and bones removed, soaked and rinsed in hot water
1 to 2 lb afang leaves, cleaned, stems removed, and torn into pieces or pounded
1 lb waterleaf, cleaned, stems removed, and torn into pieces
1 cup dried shrimp or prawns, crushed
1 to 2 cups red palm oil

How to prepare

In a large dutch oven, heat a few cups of water (or broth or stock) to a near boil. Add the meat to the pot. Cook for a few minutes on high heat. Add onion and chile pepper. Reduce the heat, cover, and simmer.
While the meat is simmering, in a separate pan, bring a few cups of lightly salted water to a boil. Place the periwinkles in the boiling water. Cover and cook for two or three minutes. Remove the snails from the water. Use a pick or small fork to remove the snails from their shells. Remove the inedible hard "foot" from each of the snails. Rinse the snail meat in cool water. Drain and sprinkle with lime or lemon juice. If using other shellfish, process in a similar fashion. Add the snails (or their substitute) and the dried shrimp or prawns to the pot with the meat. Cover and simmer for several minutes.
Add the greens (afang and waterleaf, or their substitutes), and the crushed dried shrimp or prawns. Add more water, broth, or stock as needed. Pour palm oil (or canned palm soup base) into the soup. Add salt (or other seasonings) to taste. Cover and continue to simmer until the greens and everything else are completely cooked and tender, half an hour or more, stirring occasionally.

Variations

Substitute the meat with chicken or lamb for a different flavor.
Add more vegetables such as carrots, bell peppers, or okra for extra nutrition.
Use coconut milk instead of red palm oil for a creamy and tropical twist.

Cooking Tips & Tricks

Be sure to clean and cut the meat into bite-sized pieces before adding it to the pot.

- Use a combination of afang leaves and waterleaf for the greens, or substitute with spinach or kale if needed.

- Adjust the amount of red palm oil to your preference for richness and flavor.

- Taste the soup as it cooks and adjust the seasonings as needed.

Serving Suggestions

Serve Somali Soup hot with a side of rice or bread for a complete meal. Garnish with fresh herbs and a squeeze of lemon juice for added flavor.

Cooking Techniques

Simmer the soup on low heat to allow the flavors to meld together.

- Stir the soup occasionally to prevent sticking and ensure even cooking.

- Adjust the seasonings as needed to suit your taste preferences.

Ingredient Substitutions

Use spinach or kale instead of afang leaves if they are not available.

- Substitute coconut oil or vegetable oil for red palm oil if needed.

- Use chicken or vegetable broth instead of water for added flavor.

Make Ahead Tips

Somali Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Serve Somali Soup in individual bowls garnished with fresh herbs and a drizzle of red palm oil for a beautiful presentation. Pair with a side of rice or bread for a complete meal.

Pairing Recommendations

Serve Somali Soup with a side of Somali flatbread (anjero) or rice for a satisfying meal. Pair with a refreshing salad or fruit for a balanced and nutritious dinner.

Storage and Reheating Instructions

Store leftover Somali Soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Somali Soup contains approximately 350-400 calories, depending on the ingredients used and portion size.

Carbohydrates

Somali Soup is a low-carb dish, with most of the carbohydrates coming from the greens and vegetables in the soup.

Fats

The main source of fat in Somali Soup comes from the red palm oil used in the recipe. It is a rich source of healthy fats that are essential for a balanced diet.

Proteins

The protein in Somali Soup comes from the meat, seafood, and dried shrimp or prawns. It is a protein-rich dish that is perfect for those looking to increase their protein intake.

Vitamins and minerals

Somali Soup is packed with vitamins and minerals from the fresh greens and vegetables used in the recipe. It is a nutritious dish that provides a wide range of essential nutrients.

Alergens

This recipe contains shellfish (periwinkles and prawns), so it may not be suitable for those with shellfish allergies.

Summary

Somali Soup is a nutritious and flavorful dish that is rich in protein, vitamins, and minerals. It is a balanced meal that is perfect for any occasion.

Summary

Somali Soup is a delicious and nutritious dish that is perfect for any occasion. Packed with protein, vitamins, and minerals, this flavorful soup is sure to become a family favorite. Enjoy it with rice or bread for a complete and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a cold winter evening, and I was at a local market, browsing through the various stalls filled with fresh produce and exotic spices. As I walked past a stall run by a Somali woman, the delicious aroma of spices and herbs wafted through the air, making my mouth water.

I couldn't resist stopping to admire the colorful array of ingredients laid out on the table. The woman, whose name was Ayan, noticed my interest and smiled warmly at me. She began to explain that she was selling ingredients for a traditional Somali soup called "maraq."

Intrigued, I asked her to tell me more about the soup. Ayan's eyes lit up as she launched into a detailed description of the dish. She spoke of how it was a staple in Somali households, made with a rich broth, tender chunks of meat, and a blend of aromatic spices that gave it a unique and flavorful taste.

I listened intently, hanging on her every word. Ayan's passion for her culture and cuisine was infectious, and I found myself captivated by her stories of Somali traditions and customs. She spoke of how cooking was a way for her to connect with her roots and preserve her heritage, passing down recipes from generation to generation.

As Ayan talked, I felt a sense of nostalgia wash over me. I remembered my own grandmother, who had taught me how to cook and instilled in me a love for creating delicious meals. I thought of all the recipes she had shared with me over the years, each one a cherished memory of time spent together in the kitchen.

Inspired by Ayan's passion and the flavors of Somali cuisine, I decided then and there that I wanted to learn how to make maraq. I asked Ayan if she would be willing to teach me her recipe, and she agreed with a smile.

Over the coming weeks, I spent hours in Ayan's kitchen, watching and learning as she guided me through the process of making maraq. She showed me how to simmer the meat with onions and garlic until it was tender, how to add the perfect blend of spices to create a depth of flavor, and how to finish the soup with a generous squeeze of fresh lemon juice for a bright, citrusy kick.

Each step of the cooking process was a revelation to me, as I discovered the art and science behind creating a truly delicious dish. Ayan's patience and expertise were invaluable as she taught me the nuances of Somali cooking, sharing tips and tricks that she had learned from her own family.

As I stirred the fragrant broth and tasted the rich, savory flavors of the soup, I felt a sense of accomplishment and pride. I had not only learned how to make maraq, but I had also connected with a new friend and gained a deeper appreciation for the diversity of world cuisines.

In the years that followed, I continued to make maraq for my family and friends, sharing the recipe and the stories behind it with anyone who would listen. Each time I cooked the soup, I felt a sense of connection to Ayan and the Somali culture that had inspired me.

Through the simple act of cooking and sharing a meal, I had forged a bond with a kindred spirit and discovered a new passion for exploring the culinary traditions of the world. The recipe for Somali soup had not only taught me how to make a delicious dish, but it had also opened my eyes to the beauty of diversity and the power of food to bring people together. And for that, I would always be grateful to Ayan and the serendipitous encounter that had sparked my culinary journey.