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.
Ingredients
- 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
Instructions
- Heat up the wok and add oil. When hot add onions and stir until lightly browned.
- Add the capsicum, celery and squash. Cook for about 2 minutes.
- Add diced tomatoes and stir for a minute.
- Add silverbeet and cook for 3 minutes, stirring to ensure it cooks through evenly.
INFO
Author : Abderazzaq Noor
Recipe by : Mariam