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Basto and Suugo
Basto and Suugo is a traditional Somalian recipe for a dish of pasta served with a meat sauce and bananas. The full recipe is presented here and I hope you enjoy this classic Somalian version of: Basto and Suugo.
prep time
15 minutes
cook time
40 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : Spice RecipesBeef RecipesSomalia Recipes
Also known as Suugo Suqaar, his is Somali pasta (basto) with pasta sauce (suugo). This is a classic dish and part of Somali country that is prepared in Somalia and Djibouti. Note that you should not use minced (ground) meat in this recipe as you require a coarser texture. Also, this dish is made with camel, goat or beef (with the first two preferred).
Ingredients:
2 tbsp olive oil
1 garlic cloves, peeled and minced
1 small green bell pepper, finely chopped
1 medium onion, peeled and finely chopped
500g beef, camel or goat meat, sliced against the grain and finely chopped
2-3 tbsp
Xawaash Spice Blend
1 tsp salt
1/2 tsp freshly-ground black pepper
2 tbsp tomato purée
800g tomatoes, diced
1 tbs granulated sugar
250ml water
freshly-ground black pepper and hot chilli powder, to taste
500g dried spaghetti
coriander leaves, to garnish
Bananas to accompany
Method:
Place a large saucepan over medium heat. Add the oil and use to fry the garlic, bell pepper and onion. Cook, stirring frequently, for about 4 minutes until the onion is beginning to soften and the garlic is aromatic.
Add the meat pieces, stirring until nicely browned and cooked through. Now stir in the tomato purée, followed by the diced tomatoes, sugar and water. Bring everything to a boil, reduce to a simmer and cook, stirring occasionally for about 30 minutes until the sauce has thickened and the flavours have had a chance to meld.
Scatter over and stir in the Xawaash Spice Blend then add the salt and season to taste with chilli powder and black pepper.
About 20 minutes before the sauce is expected to be ready bring a large pot of lightly-salted water to a boil. Add in the pasta and boil, stirring occasionally according to the packet instructions (usually 8 to 15 minutes).
Drain the pasta, arrange on a serving dish then top with the the suugo sauce. Garnish with the fresh coriander leaves and serve accompanied by fresh, peeled, bananas. Each guest should take their portion of the pasta and sauce and accompany with a single peeled banana on the side.
