Soor iyo Dalac Bilaash (Grits and Tomato Stew)
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:3 to 4 servings
- 1teaspoon fine sea salt
- 1cup/128 grams fine white cornmeal
- 2tablespoons olive oil
- 1medium red onion, sliced
- 5Roma tomatoes, roughly chopped
- 1small jalapeño (optional), destemmed and halved
- 4 to 5garlic cloves, peeled
- 1handful cilantro leaves, roughly chopped
- 2½teaspoons all purpose seasoning, preferably Vegeta (see Tip)
- ½small green bell pepper, halved and sliced
For the Soor
For the Dalac Bilaash
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
214 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 4 grams protein; 373 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Make the soor: Into a medium saucepan with a lid, pour 3 cups of cold water and add the salt. Turn your heat to medium-high and whisk in your cornmeal slowly to reduce lumps. Cook, whisking constantly, until the soor thickens, about 8 minutes. Cover the saucepan, reduce heat to medium-low and cook for 25 more minutes, stirring occasionally, until thick. If the soor is sticking to the bottom, stir in ¼ cup of water. Set aside, covered.
- Step 2
Prepare the dalac bilaash: While the soor cooks, over medium-high heat, warm up oil in a medium pot or skillet. Once the oil is hot, stir in your onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Step 3
Add tomatoes and jalapeño (if using), then cover, occasionally mashing the tomatoes as they cook down, about 10 minutes. Meanwhile, smash the garlic in a mortar and pestle. Add the cilantro to the smashed garlic and pound until it reduces to a chunky paste.
- Step 4
Once the tomatoes have broken down completely, add the cilantro paste, all purpose seasoning and green bell pepper. Stir to combine, cover, and cook over medium until peppers are soft but not mushy, about 15 minutes.
- Step 5
Divide the soor among plates and top with dalac bilaash.
Tip
- Vegeta seasoning, a blend of salt, dehydrated vegetables (such as carrots, parsnips, onion and celery) and spices, can be found in the international section of many large supermarkets. There are versions both with and without monosodium glutamate (MSG). If you don’t have Vegeta, you can substitute 1½ teaspoons fine sea salt, ¼ teaspoon ground black pepper and a pinch each sugar and ground nutmeg.
Private Notes
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Cooking Notes
Sabina
What is Vegeta seasoning?
Wendy Graves
Didn't know what Vegeta seasoning was either - here's what a google search revealed - it's available through World Market, Amazon, etc. The real magic behind Vegeta is due largely to the combination of dehydrated vegetables that make it up. Unlike other seasoning salts which rely heavily on herbs and spices, Vegeta contains bits of carrots, parsnips, onions, potatoes, celery and parsley, plus black pepper, nutmeg and salt.
Sue C
Vegeta seasoning 8 4/5 ounces dehydrated carrots 3 tablespoons turmeric 2 tablespoons garlic powder 5 tablespoons iodized sea salt Mix dehydrated carrots, turmeri
Madison Cook
No lumps, ever, making grits or polenta if you wisk the cornmeal into room temp water and then heat. Even better, bake it covered at 350F for about 40 minutes and stir in a bit of (vegan or regular) butter or oil. Enjoy.
Ginger Travis
I googled to find the answer to Sabina’s question, what is Vegeta seasoning? It’s dehydrated vegetables, including celery, onion, parsley, and parsnips plus unspecified spices. No MSG. It’s a quick flavor enhancer. Can be ordered online. I think the dish of cornmeal mush and tomato stew is worth trying.
Bibi
Vegeta is a seasoning that may or may not contain MSG. It is used in African cooking and in other cooking as a short cut to flavor. I frankly avoid it at all costs and season my food my own way with ingredients I know.
Afi
It is a commercial seasoning mix. Believe it or not I get mine at Walmart in the international food aisle.
Nick
You could go with dried carrots, parsnips, celeriac, leeks, onion, and garlic (about a kilogram pre-drying). Process all into powder, add two tbsp turmeric, dried parsley and (if you can find it) lovage. This will be the base. In the original formulation it is then mixed with salt, MSG and sugar. Salt is about 50% by mass, so for this recipe you can use 1.5 tsp base and 1 tsp salt. Although, probably best to salt to taste, and it's hard to go wrong on too much dried veg.
Ron Nemirow
Have made this twice. Better with canned diced tomatoes instead of Campari tomatoes, but what do I know about Somali food?. Used Vegeta the 2nd time. Not appreciably better. Same proviso
Ben
Loved this recipe. Hacked together a spice blend and added in green beans. Definitely gonna be a go to from now on.
Hannah
Absolutely delicious! My suggestions: add tomato paste with onions along with berbere seasoning. Deglaze with red wine. Use full green pepper. Serve with lemon, feta, and more cilantro.
SWD
MSG has never caused the widespread problems jammed up in the popular mythology springing forth in the 60's from a letter to to the New England Journal of Medicine by Chinese-American doctor Robert Ho Man Kwok explaining he got sick after consuming Chinese food. He thought it could be alcohol, sodium or MSG that made him feel bad. Not even a study! Later studies debunked his theory and others upheld it with inadequate controls, lack of dosage accuracy, small sample sizes, etc.
Michele
MSG affects me badly.
Shelley
This was fabulous although I substituted Sazon for the Vegeta, which I didn't have. A perfect combination of texture and taste.
Nancy
I made the Dalac Bilaash this evening (making the soor tomorrow, to go with it). The Dalac Bilaash is very tasty but the number one ingredient in Vegeta seasoning is salt,so it is also very salty. If making again, I would start with 1 to 1 1/2 tsp of the seasoning. (The vegetables cook down to about 2 cups of stew.) I plan to add very little salt to the soor
Nancy
I made the Dalac Bilaash this evening (making the soor tomorrow, to go with it). The Dalac Bilaash is very tasty but the number one ingredient in Vegeta seasoning is salt,so it is also very salty. If making again, I would start with 1 to 1 1/2 tsp of the seasoning. (The vegetables cook down to about 2 cups of stew.) I plan to add very little salt to the soor.
Bridget
If you are in Australia, Vegeta is available at most supermarkets. It's a really handy addition to your pantry.
Bibi
Vegeta is a seasoning that may or may not contain MSG. It is used in African cooking and in other cooking as a short cut to flavor. I frankly avoid it at all costs and season my food my own way with ingredients I know.
Sue C
Vegeta seasoning 8 4/5 ounces dehydrated carrots 3 tablespoons turmeric 2 tablespoons garlic powder 5 tablespoons iodized sea salt Mix dehydrated carrots, turmeri
Madison Cook
No lumps, ever, making grits or polenta if you wisk the cornmeal into room temp water and then heat. Even better, bake it covered at 350F for about 40 minutes and stir in a bit of (vegan or regular) butter or oil. Enjoy.
Ginger Travis
I googled to find the answer to Sabina’s question, what is Vegeta seasoning? It’s dehydrated vegetables, including celery, onion, parsley, and parsnips plus unspecified spices. No MSG. It’s a quick flavor enhancer. Can be ordered online. I think the dish of cornmeal mush and tomato stew is worth trying.
Wendy Graves
Didn't know what Vegeta seasoning was either - here's what a google search revealed - it's available through World Market, Amazon, etc. The real magic behind Vegeta is due largely to the combination of dehydrated vegetables that make it up. Unlike other seasoning salts which rely heavily on herbs and spices, Vegeta contains bits of carrots, parsnips, onions, potatoes, celery and parsley, plus black pepper, nutmeg and salt.
Banshee
Anyone have a hack for homemade Vegeta?
Nick
You could go with dried carrots, parsnips, celeriac, leeks, onion, and garlic (about a kilogram pre-drying). Process all into powder, add two tbsp turmeric, dried parsley and (if you can find it) lovage. This will be the base. In the original formulation it is then mixed with salt, MSG and sugar. Salt is about 50% by mass, so for this recipe you can use 1.5 tsp base and 1 tsp salt. Although, probably best to salt to taste, and it's hard to go wrong on too much dried veg.
Sabina
What is Vegeta seasoning?
Afi
It is a commercial seasoning mix. Believe it or not I get mine at Walmart in the international food aisle.
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