Suqaar

Name: Suqaar
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Djiboutian
Ingredients: 500g beef sirloin, cut into 1cm cubes; 1 large onion, diced; 1 green bell pepper, diced; 1 red bell pepper, diced; 3 cloves garlic, minced; 1 tsp ground cumin; 1/2 tsp ground turmeric; 1/2 tsp black pepper; 1 green chili, sliced; 3 tbsp vegetable oil; Salt to taste; Fresh cilantro for garnish; Juice of 1 lime

Suqaar (su-KAAR)

Diced Meat Stir-Fry

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 358 kcal

Small cubes of beef sauteed with onions, peppers, and spices until tender and richly flavored. This quick, versatile dish is served over rice or scooped with flatbread for a satisfying everyday meal.

Nutrition & Info

Protein 28.0g

Carbs 12.0g

Fat 22.0g

Protein Carbs Fat

Dietary

gluten-free dairy-free nut-free

Equipment Needed

large frying pan or wok sharp knife cutting board wooden spoon

Presentation Guide

Vessel: serving plate

Garnishes: fresh cilantro, lime wedges

Accompaniments: bariis iskukaris, laxoox

Ingredients

500g beef sirloin, cut into 1cm cubes
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp black pepper
1 green chili, sliced
3 tbsp vegetable oil
Salt to taste
Fresh cilantro for garnish
Juice of 1 lime

Instructions

1
Season the beef cubes with cumin, turmeric, salt, and black pepper. Toss to coat evenly and set aside for ten minutes.
2
Heat oil in a large frying pan over high heat until shimmering. Add the beef cubes in a single layer and sear for four minutes, turning occasionally until browned on all sides.
3
Add the diced onion and garlic, reduce heat to medium, and cook for three minutes until the onion begins to soften and turn translucent.
4
Add the bell peppers and green chili. Stir-fry for four minutes until the peppers are tender-crisp and the beef is cooked through but still juicy.
5
Squeeze lime juice over the dish, toss to combine, and garnish with fresh cilantro. Serve immediately over bariis or with laxoox.

💡

Did You Know?

Suqaar is one of the most adaptable dishes in Djiboutian cuisine and can be made with beef, goat, camel, or chicken depending on availability and preference.

Chef's Notes

Equipment Tips

large frying pan or wok
sharp knife
cutting board
wooden spoon

Garnishing

fresh cilantro, lime wedges

Accompaniments

bariis iskukaris, laxoox

The Story Behind Suqaar

Suqaar emerged as a practical everyday dish in Djiboutian households, born from the need for quick, flavorful meals that could be prepared with whatever ingredients were on hand. The name simply means "small pieces" in Somali, referring to the diced meat. The dish became especially popular in urban Djibouti where time-pressed families needed meals that delivered big flavor in minimal cooking time. Despite its simplicity, suqaar showcases the Djiboutian talent for building layers of flavor with a few well-chosen spices.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: Modern Djiboutian home cooking

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