Qudaar La Shiilay (Vegetable Stirfry)

by cookwith2nomads

Somalis are voracious meat eaters so vegetables are often a side dish. This simple vegetable stirfry does not contain any spices and relies on the freshness of the produce to make the dish shine. I use whatever is fresh and sometimes add nuts and tofu to make it a main meal.

Serve with canjero, muufo or sabayaad bread.

Qudaar La Shiilay (Vegetable Stirfry)

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 1 squash (you can use pumpkin or sweet potato)
  • 2 tomatoes, diced
  • 1 onion, chopped
  • 250g silverbeet
  • 1 cup of chopped mixed capsicum
  • 1 stalk celery (you can also add a sprig or two of thyme)
  • 2 tablespoons of olive oil
  • Salt to taste


  1. Heat up the wok and add oil. When hot add onions and stir until lightly browned.
  2. Add the capsicum, celery and squash. Cook for about 2 minutes.
  3. Add diced tomatoes and stir for a minute.
  4. Add silverbeet and cook for 3 minutes, stirring to ensure it cooks through evenly.


Author : Abderazzaq Noor
Recipe by : Mariam

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