Suqaar

What we know so far

Suqaar is meat cut small, beef, lamb, goat or chicken, fried fast with onion, vegetables and xawaash, the Somali spice blend, into a dry, saucy dish that goes on top of everything: canjeero at breakfast, rice or pasta at lunch, sabaayad at night. The name comes from the Arabic for "small" and refers to the size of the pieces. It is the dish Somalis make when there is meat and not much time.

The draft was written from 4 published sources and holds 14 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting