Maraq recipe

Somali and Djiboutian meat soup built on xawaash, the cumin-coriander-cardamom-cinnamon blend that gives it its smell.

2 hours and 35 minutesmedium12 ingredients

Ingredients

• 2 tbsp xawaash spice blend
• 1000 g goat meat on the bone
• 2 onions
• 4 clove garlic
• 3 tomatoes
• 2 potatoes
• 2 carrots
• 1 green chilli
• 1 bunch cilantro
• 3 tbsp vegetable oil
• 1500 ml water
• 2 tsp salt

How to make Maraq

1. Make the xawaash first: toast 2 tbsp cumin seeds, 2 tbsp coriander seeds, 1 tbsp black peppercorns, 1 tbsp cardamom seeds, 1 tsp cloves and a 5 cm cinnamon stick, grind them, then stir in 1 tbsp turmeric. Without it this is not maraq.
2. Brown 1 kg of bone-in goat in 3 tbsp oil over high heat, about 8 minutes, working in two batches so it colours.
3. Add 2 chopped onions and 4 minced garlic cloves and cook 8 minutes until soft and golden.
4. Stir in 3 chopped tomatoes and 2 tbsp xawaash and cook 5 minutes, until the oil separates from the paste.
5. Pour in 1.5 litres of water and 2 tsp salt, cover and simmer 1.5 hours until the meat pulls off the bone. Use chicken instead and 45 minutes is enough.
6. Add 2 diced potatoes, 2 sliced carrots and 1 slit green chilli, and simmer 20 minutes more.
7. Taste, adjust the salt, and stir in a handful of chopped cilantro off the heat.
8. Serve in bowls with rice, canjeero or bread, and a banana on the side to cut the spice.

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