Somali Pasta - Suugo Suqaar

Servings: 4

Author: Chef Connie

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Somali Pasta (Suugo Suqaar)

Somalian pasta, also known as Suugo Suqaar, is a hearty dish that reflects the Italian influence on Somali cuisine. The rich and flavorful sauce is infused with aromatic spices, and it pairs perfectly with spaghetti. Here’s how to make this delicious dish.

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

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Ingredients

For the Suugo Suqaar (Sauce):

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2-3 garlic cloves, minced
• 1 medium green bell pepper, diced
• 1 lb (450g) ground beef or lamb
• 4 large ripe tomatoes, finely chopped (or 1 cup canned crushed tomatoes)
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 1 cup water or beef broth
• 1/4 cup fresh cilantro or parsley, chopped (for garnish)

For the Pasta:

• 12 oz (340g) spaghetti or your preferred pasta
• Water for boiling
• 1 tablespoon salt
• 1 tablespoon olive oil (optional)

Instructions

1. In a large pot, bring water to a boil. Add 1 tablespoon of salt
2. Add the spaghetti and cook according to the package instructions until al dente.
3. Drain the pasta and set aside, reserving about 1/2 cup of the pasta water for later.
4. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
5. Add the garlic and green bell pepper, and cook for another 2-3 minutes until fragrant.
6. Stir in the ground beef or lamb, breaking it up with a spoon. Cook until browned and no longer pink, about 7-10 minutes.
7. Add the chopped tomatoes, tomato paste, cumin, coriander, turmeric, paprika, cinnamon, black pepper, and salt. Stir well to combine.
8. Pour in the water or beef broth, reduce the heat to low, and let the sauce simmer for 20-25 minutes. Stir occasionally and adjust the seasoning if needed.
9. Toss the cooked spaghetti with the Suugo Suqaar sauce in the skillet. If the mixture is too thick, add a splash of the reserved pasta water to loosen it up.
10. Allow the pasta to absorb the flavors for a couple of minutes over low heat.
11. Serve the Somali pasta hot, garnished with fresh cilantro

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Somali pasta, often referred to as "suugo suqaar," is a beloved dish that reflects the unique fusion of Italian and Somali culinary traditions. Typically, it is made with spaghetti or penne, served with a rich sauce that incorporates elements like tomatoes, onions, and a variety of spices such as cumin, coriander, and red pepper. The addition of meat, often beef or chicken, enhances its flavor, while the optional garnish of fresh cilantro or chili peppers provides a vibrant touch. Somali pasta is often accompanied by a side of fried vegetables or a simple salad, making it a hearty and satisfying meal that showcases the country's diverse influences and rich agricultural heritage.

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