A fragrant, nourishing chicken soup simmered with potatoes, carrots, and Somali spices including xawaash, served as a restorative meal.
Instructions
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1
Heat oil in a large pot, sauté onions and garlic for five minutes until golden and fragrant.
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2
Add chicken pieces and brown on all sides for about eight minutes, turning occasionally.
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3
Stir in tomatoes, xawaash, turmeric, and cumin, cooking for three minutes until tomatoes break down.
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4
Pour in water, bring to a boil, then reduce heat and simmer covered for thirty minutes.
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5
Add potatoes and carrots, continue simmering for twenty more minutes until vegetables are tender.
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6
Season with salt and pepper, ladle into bowls, and garnish with fresh cilantro and lime wedges.
Did You Know?
Maraq digaag is the Somali equivalent of chicken soup for the soul, traditionally prepared for anyone feeling unwell or in need of comfort.
The Story Behind Maraq Digaag
Maraq digaag embodies the Somali tradition of restorative cooking, where a well-made soup is considered both medicine and nourishment. The use of xawaash spice blend gives it a distinctly Somali character, setting it apart from chicken soups found elsewhere. Somali families have passed down their particular maraq recipes for generations, with each household guarding their specific spice ratios as family treasures.
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