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Soup made the Somali way—layering flavors, textures and colors
Somali Chicken Soup
This is our take on maraq cad, the Somali soup known for its finishing touches, which are added at the last moment so they retain bright bold flavor and texture. We were taught how to make it by Somalia native and Massachusetts independent food consultant Nimco Mahamud-Hassan. Serve this soup family style: Bring the pot to the table along with the radishes, cabbage and lime wedges, then have diners fill and garnish their bowls as they like. Offer a simple homemade or storebought hot sauce alongside. Hot steamed rice, added to bowls before the soup is ladled in, is a satisfying addition.
4
Servings
Tip
Don't use boneless, skinless chicken breasts. Both the bones and skin contribute flavor to the broth.
50 minutes
Ingredients
-
1
tablespoon grapeseed or other neutral oil
-
2
large yellow onions, chopped
Directions
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