Ma Halima’s beef suqaar from In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean (page 84) by Hawa Hassan and Julia Turshen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ma Halima’s Somali flatbreads (Sabaayad); Basmati rice pilaf with raisins (Bariis); Ma Penny’s mashed green split peas, corn, and potatoes (Mukimo)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute stew meat of your choice for beef chuck.

  • lkgrover on August 08, 2022

    Good beef stew; I served with the recommended "Basmati rice pilaf with raisins (Bariis)". Used "beef stew meat" cut into bite-size pieces; not sure what specific cut I had. I doubled the cooking time of the beef & onions; also doubled the water added. And substituted carrot leaves (tops) for cilantro.

  • bernalgirl on April 15, 2022

    I made this to the recipe except with ground chuck, and per the recipe I added more vegetables, including kohlrabi and leftover roasted cauliflower. It came together quickly and the flavors are lovely, especially with a squeeze of lime to finish the dish. This is not a centerpiece dish, but as she describes, it’s like a stirfry, a nice addition to a meal of multiple components, it rounded out a meal that included a Kenyan bean dish in a coconut sauce and a brightly-dressed green salad.

  • Acarroll on September 24, 2021

    Because of previous notes, I decided to slow-cook this overnight. The beef was so tender and the flavors all worked very well. I served it on top of the rice from the next page in the book.

  • Robolovesfood on February 14, 2021

    I enjoyed this dish and let the meat cook longer than the directions stated. It was tender and very flavorful. You probably could use ground beef.

  • Kduncan on January 18, 2021

    This was fine. We enjoyed it. The biggest problem was due to the cut off beef and the cooking style, the meat was pretty tough, would probably cook the beef longer on lower heat next time.

  • dc151 on November 12, 2020

    I really liked the flavor of this one. Straightforward to make. But took longer to cook even with very small pieces. I would suggest holding off adding any vegetables until your meat is nice and tender. I also had to add more water several times during cooking

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