Somalis are voracious meat eaters so vegetables are often a side dish. This simple vegetable stirfry does not contain any spices and relies on the freshness of the produce to make the dish shine. I use whatever is fresh and sometimes add nuts and tofu to make it a main meal.
Serve with canjero, muufo or sabayaad bread.
Qudaar La Shiilay (Vegetable Stirfry)
1 squash (you can use pumpkin or sweet potato)
2 tomatoes, diced
1 onion, chopped
1 cup of chopped mixed capsicum
1 stalk celery (you can also add a sprig or two of thyme)
2 tablespoons of olive oil
Salt to taste
1. Heat up the wok and add oil. When hot add onions and stir until lightly browned.
2. Add the capsicum, celery and squash. Cook for about 2 minutes.
3. Add diced tomatoes and stir for a minute.
4. Add silverbeet and cook for 3 minutes, stirring to ensure it cooks through evenly.