Dinner

Soor iyo Dalac Bilaash (Grits and Tomato Stew) Recipe

Name: Soor iyo Dalac Bilaash (Grits and Tomato Stew) Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: Somali
Ingredients: 1 teaspoon fine sea salt; 1 cup/128 grams fine white cornmeal; 3 cups cold water (for cooking soor); 2 tablespoons olive oil; 1 medium red onion, sliced; 5 Roma tomatoes, roughly chopped; 1 small jalapeño (optional), destemmed and halved; 4 to 5 garlic cloves, peeled; 1 handful cilantro leaves, roughly chopped; 2 1/2 teaspoons all purpose seasoning, preferably Vegeta; 1/2 small green bell pepper, halved and sliced

ByMariam Harutyunyan February 17, 2026February 17, 2026

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Introduction

Soor iyo Dalac Bilaash is a comforting Somali dish featuring creamy white cornmeal grits served with a flavorful tomato stew. This simple yet satisfying combination is perfect for a wholesome meal any time of day.

A white bowl filled with a two-layer dish: the bottom layer is smooth, creamy white polenta spread thickly, and the top layer is a chunky red tomato sauce with cooked green bell pepper slices and thin rings of cooked red onion, scattered unevenly over the polenta. A shiny silver spoon rests on the right side of the bowl, partially dipped into the dish. The bowl sits on a white marbled surface with soft natural light from the left. Another similar bowl is partially visible on the left edge of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 teaspoon fine sea salt
1 cup (128 grams) fine white cornmeal

2 tablespoons olive oil
1 medium red onion, sliced

5 Roma tomatoes, roughly chopped
1 small jalapeño (optional), destemmed and halved

4 to 5 garlic cloves, peeled
1 handful cilantro leaves, roughly chopped
2 1/2 teaspoons all purpose seasoning, preferably Vegeta

1/2 small green bell pepper, halved and sliced

Instructions

Step 1: Make the soor by pouring 3 cups of cold water and the salt into a medium saucepan. Turn the heat to medium-high and slowly whisk in the cornmeal to prevent lumps. Cook while whisking constantly until the mixture thickens, about 8 minutes.
Step 2: Cover the saucepan, reduce heat to medium-low, and cook for 25 more minutes, stirring occasionally. If the soor sticks to the bottom, add 1/4 cup of water and stir. Set aside covered.

Step 3: For the dalac bilaash, heat olive oil in a medium pot or skillet over medium-high heat. Add the sliced onion and cook, stirring occasionally, until translucent, about 5 minutes.
Step 4: Add the chopped tomatoes and jalapeño if using. Cover and cook, mashing the tomatoes occasionally, until broken down, about 10 minutes.
Step 5: Meanwhile, smash the garlic cloves in a mortar and pestle. Add the cilantro and pound together until it forms a chunky paste.

Step 6: When tomatoes have fully broken down, stir in the cilantro paste, all-purpose seasoning, and green bell pepper. Cover and cook over medium heat until the bell pepper is soft but not mushy, about 15 minutes.
Step 7: Serve the soor divided among plates and top with the dalac bilaash tomato stew.

Tips & Variations

Use Vegeta seasoning for an authentic flavor, or substitute with a mild vegetable bouillon powder.

If you prefer a spicier stew, add more jalapeño or include a pinch of chili flakes.
For creamier soor, stir in a little butter or cream just before serving.

Storage

Store leftover soor and dalac bilaash separately in airtight containers in the refrigerator for up to 3 days. Reheat soor gently on the stove with a splash of water to loosen it, and warm the tomato stew over low heat until heated through.

How to Serve

The image shows a white bowl with two layers of food. The bottom layer is smooth and creamy white grits spread evenly across the base of the bowl. On top is a chunky vegetable sauce made of green sliced peppers, red tomato pieces, and thin slices of onion, creating a mix of red, green, and light purple colors. A silver spoon rests on the right edge of the bowl, partly dipped into the grits. The bowl is placed on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

Yes, the recipe is naturally vegan. Just ensure your all-purpose seasoning or bouillon is free of animal products if you want to keep it fully plant-based.

What can I substitute for fine white cornmeal?

If you don’t have fine white cornmeal, you can use regular cornmeal or polenta, though the texture may be a bit coarser. Adjust cooking time as needed to achieve a smooth consistency.