Maraq Fahfah (Maraq fahfah (fah-fah))
Overview
Maraq fahfah, often just called fah-fah, is a spiced goat meat soup eaten in Somalia and neighbouring Djibouti. Bone-in pieces of goat or lamb are simmered slowly with onion, garlic and tomato until the meat is tender and the broth is rich. Potatoes, carrots and other vegetables are added towards the end, along with whole green chillies. The soup is seasoned with xawaash, the Somali spice mix of cumin, coriander, cardamom, cinnamon, black pepper and turmeric. Fresh coriander and a squeeze of lime finish each bowl. It is often eaten with bread or the Somali flatbread called canjeero.
History
Goat and camel are the main meats of the herding peoples of the Horn of Africa, and meat soups have long been part of their everyday diet. Fah-fah is especially associated with Djibouti, where it is considered a national dish, and with northern Somalia. It is popular as a breakfast after a cold night and is also served to guests and during Ramadan.
Main ingredients
Goat meat, potato, carrot, tomato, green chilli, coriander. The soup is built on goat broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Tomato soups · Potato soups
Recipe
Method
- 1
Brown the meat with the onion and garlic in a little oil.
- 260 min
Add the tomatoes, spices and 2 l water and simmer for 60 minutes, skimming.
- 325 min
Add the potatoes, carrots and chillies and cook for 25 minutes.
- 4
Season, stir in the coriander and serve with lime.
- ✓
Serve. About 1h 50m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
