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Let me share a mouthwatering Somali dish that'll transport your taste buds straight to East Africa. Digaag qumbe combines tender chicken with creamy coconut milk, creating a rich, flavorful stew. Aromatic spices like cumin and turmeric infuse every bite, while fresh cilantro adds a bright finish. This comforting meal has become my go-to for impressing dinner guests or warming up on chilly evenings. Trust me, once you try this recipe, you'll be hooked on its irresistible blend of savory and slightly sweet flavors.
Ingredients for Digaag Qumbe Stew
- Chicken: Tender protein base that absorbs flavors, adding richness and heartiness to the stew.
- Coconut milk: Creamy, tropical essence that provides a luscious texture and a hint of sweetness to the dish.
- Vegetable oil: Essential for sautéing the onions and garlic, adding depth and richness to the stew.
- Onion: Adds a savory sweetness and aromatic flavor base to the stew, enhancing overall depth and complexity.
- Garlic: Infuses a pungent, aromatic flavor that complements the other spices and ingredients in the stew.
- Ground cumin: Earthy, warm spice that adds depth and complexity, enhancing the overall flavor profile of the dish.
- Ground coriander: Citrusy, slightly sweet spice that pairs well with cumin, adding a fragrant and aromatic element to the stew.
- Turmeric: Earthy, slightly bitter spice that imparts a vibrant yellow color and subtle flavor to the stew.
- Water: Essential for creating the base of the stew and ensuring the right consistency for the dish.
- Cilantro: Fresh herb garnish that adds a pop of color and a bright, citrusy flavor to finish the dish.
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Essential Tools and Equipment
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Knife: Needed to cut the chicken into pieces and chop the onion.
Digaag Qumbe Stew
A flavorful Somali chicken and coconut stew.
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Equipment
- Large pot
Ingredients:
Main Ingredients
- 1 kg Chicken, cut into pieces
- 1 can Coconut milk
- 2 tbsp Vegetable oil
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Turmeric
- 1 tsp Salt
- 1 cup Water
- 1 bunch Cilantro, chopped for garnish
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Instructions:
- Heat the oil in a large pot over medium heat. Add the chopped onions and cook until soft.
- Add the minced garlic and cook for another minute.
- Add the chicken pieces and cook until browned on all sides.
- Stir in the cumin, coriander, turmeric, and salt. Cook for another 2 minutes.
- Pour in the coconut milk and water. Bring to a boil, then reduce the heat and simmer for 30 minutes.
- Garnish with chopped cilantro before serving.
Notes:
This stew is best served with rice or flatbread.
Nutrition value:
Calories: 450kcalCarbohydrates: 10gProtein: 30gFat: 30gSaturated Fat: 20gCholesterol: 100mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 3mg
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Preparing Digaag Qumbe Stew in Advance
Make Ahead Instructions
- Cook the stew as directed and let it cool to room temperature.
- Once cooled, transfer the stew to an airtight container and store it in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the stew to cool completely before freezing.
- Transfer the stew to a freezer-safe container or resealable bags.
- Label the container with the date and store in the freezer for up to 3 months.
Common Questions About This Somali Stew Recipe
FAQ:
How long does it take to cook this digaag qumbe stew?
It takes about 30 minutes to simmer after bringing it to a boil.
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but bone-in pieces add more flavor to the stew.
Is there a substitute for coconut milk?
You can substitute coconut milk with heavy cream or a mixture of milk and coconut extract.
Can I make this stew ahead of time?
Yes, this stew actually tastes better the next day as the flavors have more time to meld together.
How spicy is this digaag qumbe stew?
This stew is mildly spiced, but you can adjust the heat level by adding more chili powder or fresh chilies if desired.
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