Samak recipe

samak recipe

Somali Samak, a vibrant tapestry of flavors, is more than just a dish; it’s a journey through the bustling markets of Somalia. Imagine the aroma of sizzling spices, the vibrant hues of fresh herbs, and the glistening scales of freshly caught fish. This fragrant stew, a symphony of spices and seafood, is a testament to the ingenuity and resourcefulness of Somali cuisine. So gather your loved ones, savor the tantalizing aromas, and embark on a culinary adventure with every satisfying spoonful of Somali Samak.

Ingredients:

  • 1 lb white fish fillets, such as cod or tilapia
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 green chili, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 cup coconut milk
  • 1/2 cup chopped cilantro
  • Salt and pepper to taste
  • Lime wedges for serving

Instructions

  1. Season the fish fillets with salt and pepper.
  2. Heat the oil in a large skillet or pot over medium heat. Add the onion and cook until softened, about 5 minutes.
  3. Add the garlic, ginger, and green chili and cook for 1 minute more.
  4. Stir in the cumin, coriander, turmeric, and cayenne pepper and cook for 1 minute more.
  5. Add the diced tomatoes and coconut milk. Bring to a simmer and cook for 10 minutes.
  6. Gently add the fish fillets to the sauce. Cover and cook for 5-7 minutes, or until the fish is cooked through.
  7. Stir in the cilantro and season with salt and pepper to taste.
  8. Serve hot with rice or flatbread and lime wedges.

Tips

  • For a richer flavor, use full-fat coconut milk.
  • If you don’t have fresh ginger, you can use 1 teaspoon of ground ginger.
  • If you want a spicier dish, add more cayenne pepper or green chili.
  • You can use other vegetables in this dish, such as potatoes, carrots, or bell peppers.
  • This dish can be made ahead of time and reheated.

Enjoy!