Suqaar (pronounced sooh-car) is one of Somalia’s most beloved dishes and can be made with any meat, from lamb, to chicken, to beef.

• 1 small onion, sliced in half moons
• 3 cloves garlic, crushed
• 1 green bell pepper, chopped
• Vegetable oil
• 1 1/2 lbs beef, cubed
• 1 cup beef broth, more as needed
• 3 carrots, peeled and sliced
• 2 yellow potatoes, cubed
• Chili peppers, for heat (optional)
• 1 handful fresh cilantro, chopped or torn

• Fry the onion, garlic, and bell pepper in vegetable oil until soft and the house smells like glory.
• Add the beef, broth, carrots, and potatoes.
• Finally, splash in the broth.
• Simmer until tender, about 30 minutes.
• The mixture will start out thin and soupy, but gradually thicken into more of a gravy.
• Stir frequently, especially as the mixture begins to dry out.
• If the meat is tough, add some more liquid and keep cooking until it’s completely tender.
• Garnish with a handful of chopped cilantro and a smile.