Maraq

Ingredients

Meat

• 1.2 kggoat or lamb on the bone, in large pieces
• or camel meat, where available

Broth

• 2.5 litreswater
• 2onions, chopped
• 6garlic cloves, crushed
• 3cm ginger, grated
• 3tomatoes, chopped
• 2 tablespoonsxawaash, Somali spice mix
• 1 teaspoonground turmeric
• 2 tablespoonsoil
• 2 teaspoonssalt
• black pepper

Vegetables

• 4potatoes, in large chunks
• 2carrots, in thick rounds
• 1green chilli, whole

To finish

• a large bunch of coriander, chopped
• juice of 1 lime

To serve

• bariis, Somali spiced rice
• or plain rice
• banana, on the side
• basbaas, chilli sauce

Directions

1. Rinse the meat under cold water. Pat it dry with kitchen paper. Heat the oil in a large heavy pot. Brown the meat pieces on all sides. Take the meat out and set it aside.
2. Fry the onions in the same pot until soft. Give them a good eight minutes. Add the garlic and the ginger. Cook them for one further minute.
3. Add the xawaash and the turmeric. Fry the spices for a minute until fragrant. Add the chopped tomatoes to it. Cook them down for five minutes. Return the meat to the pot with any juices. Pour in the water and add the salt.
4. Bring it to a boil and skim the surface. Skimming carefully keeps the broth clear. Cover the pot and let it cook. Goat and lamb need about ninety minutes. Skim the fat from the surface as it collects. Add the potatoes and the carrots. Drop in the whole green chilli.
5. Simmer for another twenty-five minutes. The potatoes should be tender and starting to break. Taste the broth and adjust the salt. Add plenty of ground black pepper. Stir in most of the chopped coriander.
6. Squeeze in the lime juice off the heat. The broth should taste clean and savoury. Pile bariis or plain rice onto each plate. Ladle meat, vegetables and broth over the top.
7. Scatter the remaining coriander over it. Serve a banana on the side of the plate. Put basbaas, the chilli sauce, on the table. It keeps for three days refrigerated.

Technique

• Serving a banana alongside rice and stew is a normal part of Somali and Djiboutian meals and is not treated as a dessert.
• Xawaash is the household spice blend and its proportions differ from family to family.

Substitutions

• Beef can replace goat or lamb, though the flavour is milder.
• A ready-made xawaash blend from a Somali shop saves toasting and grinding.

Variations

• Some households add cabbage or courgette near the end.
• A version cooked down to a thicker stew is served with anjero, the Somali flatbread.
• Camel maraq is prized where camel is eaten and needs the longest cooking.

History

Maraq simply means soup in Somali; a bowl accompanies almost every lunch and it is the standard dish for breaking the Ramadan fast.

Frequently asked questions

What is Maraq?

Maraq is a soup & stew from Djibouti: clear goat or camel broth with potato and coriander, spooned over rice. Maraq simply means soup in Somali; a bowl accompanies almost every lunch and it is the standard dish for breaking the Ramadan fast.

How long does Maraq take to make?

Maraq takes 20 minutes of preparation and 2 hours of cooking. The recipe makes serves 6. It is rated easy to make.

What can I substitute in Maraq?

Yes, within limits. Beef can replace goat or lamb, though the flavour is milder. A ready-made xawaash blend from a Somali shop saves toasting and grinding.

What is the most important thing to get right in Maraq?

Bring it to a boil and skim the surface. Skimming carefully keeps the broth clear. Cover the pot and let it cook. Goat and lamb need about ninety minutes. Skim the fat from the surface as it collects. Add the potatoes and the carrots. Drop in the whole green chilli.