This dish has the distinction of offering everything to East Africans, who thrived in what is now Somalia. They had a great deal in common with the chavins, as both peoples were known as artisans, smiths, farmers, masons, road builders, and terracing and irrigation specialists. As busy as both peoples kept themselves, I believe they would have appreciated a dish that not only has two of their favorite garnishes, sweet potatoes and hard boiled eggs, but also comes complete with bread. It is truly a meat and potatoes entrée that promises fond memories of a delicious lunch or dinner.


8½ slices wheat bread, somewhat shredded

1½ cup evaporated milk, undiluted

½ cup milk

2 to 2½ Tbs. butter

1 Tbs. peanut oil

2 medium large onions, chopped

3 nine-inch stalks of coriander, chopped fine

¾ tsp. each cumin seeds and coriander seeds, toasted and ground

6 cups chicken broth

1 or 2 6½-inch guajillo chili peppers, stems and seeds removed

2¼ pounds lamb stew meat, cut into small pieces

3 medium red potatoes, scrubbed clean and chopped into small chunks, do not peel

freshly ground black pepper, to taste

salt, to taste

boiled or baked, sliced sweet potatoes

sliced boiled eggs


Pour milk into a bowl. Add bread to milk, stirring to soak all pieces.

In a large pot, heat butter and oil and add onions and fresh coriander. Cook and stir for a few minutes. Add ground cumin and coriander. Cook and stir for a few more minutes. Add broth and remove from heat. Squeeze excess milk from bread and reserve. Shred again, and stir into pot. Add reserved milk to pot. Return to heat. Stir in guajillo chili, lamb, and potatoes. Cover and simmer on medium-low heat, stirring frequently, for 5 to 10 minutes. Taste for needed salt and pepper. Continue to simmer, covered, stirring frequently, for 45 to 50 minutes. Remove chili pepper.

Garnish servings with sliced sweet potatoes and hard boiled egg slices.


Serves 6


country : Somalia

course : meat dish


source : The Peppers, Cracklings, and Knots of Wool Cookbook : The Global Migration of African Cuisine / Diane M. Spivey