Vegan Suugo Suqaar

Somalia’s rich food culture reflects its deep maritime history and diverse influences. The Indian Ocean trade in the Middle Ages introduced spices from the Middle East, India, China, and Southeast Asia, shaping Somali cuisine. In the late 1880s, Italian colonization brought European flavors to Somali tables. This recipe blends Indian-inspired spices with Italian Ragù in a single dish. Traditionally made with ground beef, Suugo Suqaar takes a plant-based twist here with Textured Vegetable Protein. Cooked like a classic pasta sauce, the addition of Blackbird's Xawaash (ha-wash) elevates the flavors. Warm, earthy, and comforting—this dish feels like a homemade meal from a loving Somali grandmother. Serves 2.

 

INGREDIENTS

Aromatics + Cooking Oil:
3 tablespoons Cooking Oil of choice
1 medium (6oz / 170g) Yellow Onion, peeled & diced
½ red or green Bell Pepper, seeded & diced
1 pinch (⅛ tsp) Pure Kosher Salt

Fresh + Dried Seasonings:
2 Garlic Cloves, peeled & minced
1 teaspoon Pure Kosher Salt, or to taste
2 teaspoons Somali Xawaash Spice Blend, or to taste

½ lb Ground Meat Substitute:
1 cup (90g) Textured Vegetable Protein (TVP)
1 cup (240ml) Hot Water

For Stewing:
1 can (14.5oz / 411g) Crushed Tomatoes

For Serving:
½ package (8oz / 227g) Dried Pasta of choice
1 handful Cilantro Leaves, washed & chopped
2 ripe Bananas (optional)

INSTRUCTIONS

1. Prepare TVP & Pasta: Boil water for pasta. In a heatproof bowl, pour 1 cup boiling water over TVP, stir, and let it absorb (5–10 min). Cook pasta according to package instructions; set aside.
2. Cook Aromatics: Heat oil in a medium pot over medium heat. Add onions, bell peppers, and a pinch of salt. Stir until soft and translucent.
3. Season & Sauté: Add garlic, salt, and Xawaash. Stir until fragrant (about 1 min). Add hydrated TVP and cook until it sizzles.
4. Simmer Sauce: Reduce heat to medium-low. Stir in crushed tomatoes, scraping up any bits from the pot. Simmer uncovered for 10–15 min until thickened.
5. Adjust Seasoning & Serve: Taste and adjust seasoning. Serve Suugo over pasta, garnish with cilantro, and enjoy with a banana on the side, Somali style.

NOTES:

How to substitute ground meat with TVP.

• 1 cup (90g) Bob's Red Mill TVP + 1 cup (240ml) Hot Water = ½ pound of Ground Meat