Suugo suqaar
A delicious Somali pasta sauce with warm spices. Serve with spaghetti and a slice of lemon.
Ingredients
- 1 red onion, diced
- 2 cloves garlic, minced
- 100-150 g Textured vegetable protein (TVP) , aka soy mince. Dry See note
- 1 green pepper, chopped
- 1 red chili, sliced
- 2 tbsp tomato puré the thick kind in a tube
- 1 large can Crushed tomatoes 800 mL
- 1 Tbsp xawaash see note
- 1 tsp salt
- 1 tbsp olive oil
- lemon slices for serving
Instructions
- Prepare the TVP or vegan mince according to producer's instructions.For TVP, I bring vegetable stock to a boil and stir in the TVP, stir and let it sit for 10+ min. If there is too much water, I strain it.Set aside
- Heat oil in a large pot, stir in the onion.
- Sweat on medium-high heat until translucent and starting to brown.
- Stir in tomato puré, garlic and chili. Cook for a minute.
- Stir in xawaash, green peppers, crushed tomatoes, and salt.
- Bring to a simmer and simmer for 20 min.
- Stir in vegan mince, let simmer for another 20 min.
- Taste and adjust with salt, xawaash, black pepper and ground chili.
- Serve with spaghetti and lemon wedges.
Notes
Vegan mince: I used textured vegetable protein (TVP), aka dry soy mince, this time. After rehydrating in stock, it became ~700 g or 600 mL. You can of course substitute for your favourite vegan mince.
Xawaash: Find in a store or make your own, for isntance using this recipe on xawaash.com.