Vegan meat sauce with pasta (Somalian Suugo suqaar)

This dish is a remnant of the Italian occupation of Somalia in 1889, which colonized parts of East Africa. The French and English ruled and pillaged the land for about 50 years, and this dish remains as part of a very brutal reign in the land.

A sugo is very traditional and literally means "sauce." At its most basic, it is a sauce of onions, garlic, tomatoes, and their juices. But today, a sugo is so much more. It is slow-cooked to develop and concentrate flavours and bring out the essence of ingredients like meat and mushrooms.

The Somalis made this dish their own using the typical Xawaash spice mix. Full of North African spices, this sugo is beautifully spiced and flavorful.

In addition, I used plant-based vegan chicken protein for the first time. To tell you the truth, I really could not tell the difference. The tender protein absorbed the flavours of the Xawaash spice mix and formed a delicious sauce. Light, flavorful, and subtly flavoured, this sugo is a delight.

This is a cookbook that touched my heart. Recipes from the homes of "Bibi's" literally meaning grandmother in Swahili, this cookbook touches the homes and kitchens of women cooks across 8 African countries that touch the Indian Ocean. Beautifully written and wonderfully photographed, this cookbook is a chef's journey through a vast continent, capturing its life and stories through the recipes of these fantastic women. It has won every cookbook prize and belongs on everyone's shelf. It helps me learn about this region and its cuisine through the stories.

For more recipes from this cookbook, click here.

Ingredients:

For the Xawaash spice mix:

1/4 teaspoon ground cinnamon

2 tablespoons ground cumin seeds

2 tablespoons ground coriander seeds

1 teaspoon pepper

1/2 teaspoon ground green cardamom

1/8 teaspoon ground cloves

1/2 teaspoon ground turmeric

For the sauce:

3 tablespoons oil

2-3 garlic cloves, minced

1 green bell pepper, diced

1 red pepper, diced

1 onion, finely diced

1 lb ground plant protein, can substitute ground beef, lamb or chicken for a non-vegetarian version

Xawaash spice mix, from above

Salt, to taste

2 tablespoons tomato paste

3/4 kg tomatoes, finely diced

Cilantro, minced, for garnish

Spaghetti, cooked according to the manufacturer's directions minus 1 minute

Mix the spice mix and keep aside.

Heat the oil in a wide, deep saucepan and add the garlic, peppers, and onions. Sauté until the vegetables are soft, about 7-10 minutes. Add the plant protein (or meat of choice) and sauté until the meat is browned.

Add the Xawaash spice mix and toss well to mix it into the meat. Add the tomato paste and tomatoes and simmer until the tomatoes are broken down and you have a thick pasta sauce. Add water if needed to adjust the consistency of the sauce, especially if it is too dry. This sauce tends to thicken when left; add some water during heating to loosen it.

To serve, add the pasta to the bottom of the bowl and top with the heated sauce. Sprinkle with the minced cilantro.