Tammy's Somali Home

Adding chicken and vegetables to soor really turns this normally boring dish into something amazing. 1 lbs chicken drumsticks; skinned (I also cut off the bony end.) 2 cups frozen peas and carrots 1 1/2 c. soor 6 cups chicken broth 3 chicken cubes 1 onion; chopped 2 Tbsp. oil 1/4 c. butter 1/2 c. parmesan cheese 1. Boil the chicken; reserve liquid. 2. Heat the ooil in a large pot; add the onions and simmer until translucent. 3. Add the frozen vegetables and chicken cubes; simmer covered for 5 minutes. 4. Add the chicken broth and bring to a boil. 5. Add the soor gradually and stir with a whisk until lump free. 6. Add the chicken and stir. 7. Bring to a boil and then reduce heat. 8. Cook for 25 to 30 minutes stirring every 2 minutes. 9. Add the butter and parmesan; stir and remove from heat.

1/2 lbs. green beans; cut into 1 inch pieces 4 Tbs. oil 1 onion; sliced 1 tsp. ginger; minced 1 tsp. garlic; crushed 1 tsp. paprika salt 2 tomatoes; chopped 5 chicken drumsticks; skin removed 1 cup water 1 red (bell) pepper; sliced 1 Tbs. cilantro; chopped 1. Boil the green beans for 3 minutes in salted water; drain and set aside. 2. Fry the onion in the oil for 5 minutes or until translucent. 3. Mix together the ginger, garlic, paprika, salt, and tomatoes; add to the onions. 4. Stir fry covered for about 7 minutes. 5. Add the chicken and the water and bring to a boil. 6. Reduce the heat to very low and cook for 1 hour or until most of the liquid is evaporated. 7. Add the green beans, red bell pepper, and coriander; cook for 5 minutes.

1/2 lbs. beef; cut into large pieces 2 Tbsp. oil 1 onion; chopped 2 sm . tomatoes; chopped 1 lg. potato cut into large pieces or 6 small new potatoes 1 ts. garlic; minced 1 ts. coriander 1 ts. curry powder 6 asparagus spears; cut in half 1 cup of water or reserved liquid from the beef salt to taste 1. Boil the until beef until tender. This can take up to 2 hours depending on the cut of the beef. 2. Remove beef from the liquid and set aside. (The liquid can be used at a later date if frozen or refrigerated. 3. Heat oil in a large pot, add the onions and cook until translucent. 4. Add the tomatoes and garlic; simmer covered for 15 minutes. 5. Add the beef, potatoes, 1 cup of reserved liquid, coriander , and curry powder; simmer covered until the potatoes are tender. 6. Add the asparagus and salt; simmer for 2 minutes.

2 Tbsp. olive oil 1 lbs. beef, small cubes (I use the size that I would for oodkah.) 1/2 onion; chopped 1 ts. garlic; minced 1 chicken cube 1/4 ts. cumin 1/4 ts. salt 1/4 ts. pepper 1/2 sm. red bell pepper 1/2 sm. green bell pepper 1/2 sm. yellow bell pepper 1/8 cup carrots; finely chopped 1 potato; chopped 1/4 cup cilantro; chopped 1. Heat the oil in a pot; add the onion and cook until translucent. 2. Add the beef, garlic, chicken cube,cumin, salt, and pepper; simmer covered for 15 minutes. 3. Add the potato and simmer covered for 5 minutes. 4. Add the cilantro and the peppers and cook for 2 minutes. NOTE: This tastes best with pita bread or batturas. 3.

1/2 green bell pepper 8 green chilies; remove stem 3 cloves garlic 1 Tbsp. lemon juice 1/2 tsp. salt or to taste 1/4 - 1/2 cup of water 1. Combine all the ingredients in a blender. 2. Mix until all the chilies have been minced. 3. Transfer into a clean jar and store in the fridge. NOTE: You can use as many chilies as you want. 8 chilies makes this REALLY hot. Some people like their hot sauce watery, therefor adjust the water to your liking. DON'T FORGET TO USE CLOVES WHEN YOU HANDLE THE CHILIES.