Saida’s Kitchen cook-in sauces are for quick and easy recipes that take you on a culinary adventure around the fabulous flavours of Africa. This Somali Vegetable Hotpot recipe is packed with goodness and is super tasty. You literally chuck everything into one pot and cook, making it easy and quick too.
Our Somali tagine sauce was prepared from Saida’s family recipe inspired by east Africa’s sweet and tangy flavours: a traditional spice blend, green jalepeños, sultanas, green peppers – and a dash of tamarind for sourness.
Serve this quick and easy vegetable hotpot with wholemeal or white rice, or a flatbread.
Add some fresh or powdered chilli to spice up your Saida’s Kitchen Somali tagine sauce to your liking.
- 1 jar of Saida’s Kitchen Somali tagine sauce
- 1 tbsp of ghee or butter your of choice
- 2 medium sweet potatoes, peeled and cut into 2.5cm cubes
- 150g can haricot beans, drained and rinsed
- 1 half tbsp garlic
- 200ml vegetable stock
- 1 head of broccoli, cut into florets and stem pieces
- 100g fine green beans, sliced in half
- Handful of fresh coriander, finely chopped
- Sliced fresh lemon
- Place all the ingredients (except the broccoli and green beans) in a deep pan, add the ghee or butter and vegetable stock, bring to a boil and turn down the heat to low, simmer gently for 7 minutes.
- Add SAIDA’S KITCHEN Somali tagine sauce and then the broccoli and green beans and continue to simmer until the vegetables are tenderly cooked through.
- Add a splash of water if it needs it, or you want the dish to have a soupier texture.
- Check and adjust your seasoning, add salt and black pepper as desired.
- Garnish with the chopped coriander and sliced lemon and serve with wholemeal or boiled white rice, or a flatbread .