Somali Rice with Steak and Green Onions
Rice2 cups basmati rice; rinsed and drained2 Tbsp. oil2 chicken cubes3 cups chicken stock2 cinnamon sticks5 cardamom pods5 cloves1. Heat oil in a pot; add the chicken cubes and stir to dissolve.2. Add the rice and stir-fry for 1 minute to coat the rice with the oil.3. Add the chicken stock and bring to a boil.4. Reduce heat to very low and cover.5. Cook for 15 - 20 minutes or until the rice is

Soor (grits)with Chicken
Adding chicken and vegetables to soor really turns this normally boring dish into something amazing.1 lbs chicken drumsticks; skinned (I also cut off the bony end.)2 cups frozen peas and carrots1 1/2 c. soor6 cups chicken broth3 chicken cubes1 onion; chopped2 Tbsp. oil1/4 c. butter1/2 c. parmesan cheese 1. Boil the chicken; reserve liquid.2. Heat the ooil in a large pot; add the onions and

Chicken and Green Beans
1/2 lbs. green beans; cut into 1 inch pieces4 Tbs. oil1 onion; sliced1 tsp. ginger; minced1 tsp. garlic; crushed1 tsp. paprikasalt2 tomatoes; chopped5 chicken drumsticks; skin removed1 cup water1 red (bell) pepper; sliced1 Tbs. cilantro; chopped1. Boil the green beans for 3 minutes in salted water; drain and set aside.2. Fry the onion in the oil for 5 minutes or until translucent.3. Mix together

Beef with Potatoes and Asparagus
1/2 lbs. beef; cut into large pieces2 Tbsp. oil1 onion; chopped2 sm. tomatoes; chopped1 lg. potato cut into large pieces or 6 small new potatoes1 ts. garlic; minced1 ts. coriander1 ts. curry powder6 asparagus spears; cut in half1 cup of water or reserved liquid from the beefsalt to taste1. Boil the until beef until tender. This can take up to 2 hours depending on the cut of the beef.2. Remove

Beef with Potatoes, Carrots, and Peppers
2 Tbsp. olive oil1 lbs. beef, small cubes (I use the size that I would for oodkah.)1/2 onion; chopped1 ts. garlic; minced1 chicken cube1/4 ts. cumin1/4 ts. salt1/4 ts. pepper1/2 sm. red bell pepper1/2 sm. green bell pepper1/2 sm. yellow bell pepper1/8 cup carrots; finely chopped1 potato; chopped1/4 cup cilantro; chopped1. Heat the oil in a pot; add the onion and cook until translucent.2. Add the