How to make suqaar digaag: The spiced Somali chicken dish making a comeback in Kenya
A staple of Somali cuisine, this dish combines tender diced chicken with onions, tomatoes, bell peppers, and a rich blend of warming spices.
Suqaar digaag, a spiced chicken and vegetable sauté, is making a comeback in Kenyan and Somali kitchens.
This beloved Somali dish, renowned for its aromatic spices and vibrant ingredients, is gaining popularity beyond East Africa as international chefs incorporate Somali flavours.
More To Read
- A chef's guide on how to make colourful chicken biryani at home
- How to make red lentil soup at home for cold weather
- How to make mayonnaise ranch dressing with a Kenyan twist
- Workers at Moi University receive long-awaited salary arrears
- How woman’s passion for preserving Somali heritage birthed culture hubs
- Drop hard stance on muguka, Linturi tells coastal governors ahead of stakeholders' meeting
A classic in Somali cuisine, the dish features tender diced chicken cooked with onions, tomatoes, bell peppers, and a warming blend of spices.
Traditionally served with rice, canjeero (Somali sourdough flatbread), or chapati, it is both a comfort food and a quick weekday meal.
“Suqaar is a dish that brings families together. It’s flavorful, easy to make, and deeply rooted in our culture," says Hani Warsame, a Nairobi-based Somali chef.
Ingredients:
• 500g boneless chicken breast or thighs, diced
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large tomato, chopped
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• 1 green chilli (optional, for heat), finely chopped
• Salt and black pepper, to taste
• Fresh dhania or parsley (for garnish)
• Lemon wedges (for serving)
Steps to follow:
Step 1
In a large pan or sufuria, heat the oil over medium heat and then add the chopped onions. Sauté until translucent, about 3–4 minutes.
Step 2
Add garlic and cook for another minute until fragrant. Stir in the diced chicken and cook until it is light-brown on all sides.
Step 3
Season with cumin, coriander, turmeric, salt, and pepper and then add the chopped tomato and cook for 5 minutes, until the tomato softens and begins to form a sauce.
Step 4
Add bell peppers and chilli (if you are using). Stir well and cook for 8–10 minutes, or until the vegetables are tender and the chicken is fully cooked.
Step 5
Garnish with fresh dhania or parsley. Serve hot with rice, chapati, or canjeero. A squeeze of lemon adds brightness.
Enjoy with friends and family
Top Stories Today
