Digaag Qumbe (Chicken stew with yogurt and coconut)
January 02, 2022
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This Chicken stew was my new year's day dinner. Wow, what a way to start the new year.
The first thing that came to mind with the first bite was how well balanced the flavors are. Not one spice stood out above the others. But...with that being said, next time I'll up the amount of jalapeño pepper, I'd like it just a tad spicier.
It's a recipe from Somalia so don't forget to serve it with a whole unsliced banana to get the full Somali experience.
First things first, make the spice mixture. It's not as complicated as you might think. It's just some cinnamon, cumin, coriander, peppercorns, cardamom, cloves, and turmeric.
Now, don't do what I do and text and cook at the same time. I artfully laid out all the ingredients and neglected to include them in the photoshoot. @#$%^
So imagine some beautiful red ripe hothouse tomatoes, shiny bright green jalapeño, glossy red bell pepper, tomato paste, plain yogurt, red onion, garlic ginger, potato, carrots, coconut milk, cilantro, and chicken thighs.
After you make the spice mix combine the tomatoes, jalepeño, bell pepper, tomato paste, yogurt, and the xawaash in a blender. Then, over medium heat cook the onion, garlic and ginger for about 5 minutes, then stir in the blended tomato mixture.
After the tomato onion mixture has simmered for about 10 minutes, add the potatoes, carrots, chicken, and coconut milk. Cover and cook until the vegetables are tender and the chicken is cooked through.
This recipe is from "In Bibi's Kitchen; The recipes and stories of Grandmothers from the eight African Countries that touch the Indian Ocean."
I love the stories about the women and their recipes. I'm someone that reads cookbooks like some people read novels but this one is way at the top of my list of "good reads."
And that's that!