Description
Soor iyo Dalac Bilaash is a traditional Somali dish featuring creamy white cornmeal grits paired with a savory, spiced tomato stew. This comforting meal combines the smooth texture of slow-cooked cornmeal with a flavorful tomato and pepper stew enhanced by fresh herbs and garlic, offering a wholesome and aromatic dining experience perfect for breakfast, lunch, or dinner.
Ingredients
Scale
Soor (Cornmeal Grits)
- 1 teaspoon fine sea salt
- 1 cup/128 grams fine white cornmeal
- 3 cups cold water (for cooking soor)
Dalac Bilaash (Tomato Stew)
- 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
- Make the Soor: In a medium saucepan with a lid, combine 3 cups of cold water and 1 teaspoon fine sea salt. Place over medium-high heat and slowly whisk in 1 cup of fine white cornmeal to prevent lumps. Continue whisking constantly until the mixture thickens, approximately 8 minutes. Cover the pan, reduce heat to medium-low, and cook for an additional 25 minutes, stirring occasionally. Add 1/4 cup water if the soor sticks to the pan. Once thickened, remove from heat and keep covered.
- Prepare the Base of the Dalac Bilaash: While the soor cooks, heat 2 tablespoons of olive oil in a medium pot or skillet over medium-high heat. Add the sliced red onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Cook the Tomatoes and Jalapeño: Add the chopped tomatoes and the optional halved jalapeño to the pot. Cover and cook, mashing the tomatoes occasionally as they soften and break down, about 10 minutes.
- Make the Garlic-Cilantro Paste: While the tomatoes cook, use a mortar and pestle to smash 4 to 5 peeled garlic cloves. Add the roughly chopped cilantro leaves and continue pounding until a chunky paste forms.
- Combine and Simmer the Dalac Bilaash: Once the tomatoes have completely broken down, stir in the garlic-cilantro paste, 2 1/2 teaspoons all purpose seasoning (preferably Vegeta), and the sliced green bell pepper. Cover and cook over medium heat until the peppers are soft but maintain some texture, about 15 minutes.
- Serve: Portion the soor onto plates and spoon the dalac bilaash tomato stew over the top. Serve warm for a delicious, hearty meal.
Notes
- For a spicier stew, include the jalapeño; omit for a milder flavor.
- Vegeta seasoning adds depth, but all-purpose seasoning or other spices can be used as preferred.
- Stir the soor frequently during cooking to prevent lumps or sticking.
- This dish pairs well with a side of sautéed greens or a fresh salad.
- Leftovers can be refrigerated and gently reheated; add a splash of water to loosen the soor if it thickens too much.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Stovetop
- Method: Stovetop
- Cuisine: Somali
Keywords: Soor iyo Dalac Bilaash, Somali cuisine, cornmeal grits, tomato stew, traditional Somali recipe, vegetarian, easy dinner, comfort food
