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Somali Soup

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Description Edit

Ingredients Edit

  • water, broth or stock
  • one pound meat; cleaned and cut into bite-sized pieces
  • one hot chile pepper, left whole
  • one Onion, chopped
  • several Periwinkles
  • salt
  • one or two pieces dried ; skin and bones removed, soaked and rinsed in hot water
  • one to two pounds afang leaves; cleaned, stems removed, and torn into pieces or pounded
  • one pound waterleaf; cleaned, stems removed, and torn into pieces
  • one cup dried Shrimp or prawns, crushed
  • one to two cups red palm oil

Directions Edit

  1. In a large dutch oven heat a few cups of water (or broth or stock) to a near boil . Add meat to pot. Cook for a few minutes on high heat. Add Onion and chile pepper. Reduce heat, cover, and simmer.
  2. While meat is simmering: In a separate pan bring a few cups of lightly salted water to a boil. Place the Periwinkles in the boiling water. Cover and cook for two or three minutes. Remove snails from water. Use a pick or small fork to remove the snails from their shells. Remove the inedible hard "foot" from each of the snails. Rinse the snail meat in cool water. Drain and sprinkle with lime or lemon juice. If using other shellfish, process in a similar fashion. Add the snails (or their substitute) and the dried to the pot with the meat. Cover and simmer for several minutes.
  3. Add the greens (afang and waterleaf, or their substitutes), and the crushed dried Shrimp or prawns. Add more water, broth, or stock as needed. Pour palm oil (or canned palm soup base) into soup. Add salt (or other seasonings) to taste. Cover and continue to simmer until the greens and everything else is completely cooked and tender, half an hour or more, stirring occasionally.

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