Suugo & Baasto – Somalian Pasta and Sauce

 original recipe found here

• 1 medium Red onion diced
• 1/2 Green Bell Pepper diced
• 2 cloves garlic minced
• 1/4 cup olive oil
• 1 lb beef cut into small cubes
• 1 14 oz can Diced Tomatoes
• 1 TBSP Tomato Paste
• 1 TBSP Xawaash (see recipe below)
• 1 tsp sugar
• 1 tsp Black pepper
• 1 TBSP Cilantro, fresh chopped
• 1 lime juice of
• 1 Banana per person
• 1 lb. spaghetti cooked al dente

Xawaash Spice Blend: 

1/2 cup cumin seeds

1/2 cup coriander seeds

2 TBSP black peppercorns

1 TBSP cinnamon bark

1 TBSP cardamom pods

1 tsp cloves

2 Tbsp turmeric powder

----The whole spices (cumin, coriander, peppercorns, cinnamon, cardamom, cloves) are toasted in a dry pan over medium heat for 4–5 minutes until fragrant, then cooled and ground into a powder. Add the turmeric powder after the other spices are cooled and ground.

-In a large skillet, heat olive oil over medium high heat.

-Add in the onions and bell pepper and cook for about 10 minutes, stirring occasionally.

-Add in the minced garlic and cook until fragrant just a minute or two.

-Add in cubed beef and cook until browned while stirring.

-Add in the Xawaash, diced tomatoes, tomato paste and pepper. Bring to a boil and then simmer for about 30 minutes until meat is nice and tender.

-While the suugo is cooking you can make your pasta according to package directions.

-Add one tsp of sugar and stir the suugo. Adjust seasoning as necessary.

-Serve over pasta, plate with a banana and squeeze lime juice over the dish. Garnish with fresh cilantro.