Vegan Fah-fah: A Plant-Based Twist on a Somali Classic

Ingredients

In this vegan adaptation of Fah-fah, the traditional meat-based broth is replaced with a flavorful vegetable broth, allowing the dish to be enjoyed by those following a plant-based diet. The meat is omitted, and a variety of vegetables take center stage, adding their unique flavors and textures to the stew. The spices and herbs remain true to the original recipe, ensuring that the dish retains its authentic Somali taste. We alse have the original recipe for Fah-fah, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, diced 2 potatoes, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 zucchini, sliced 1 zucchini, sliced
• 1 cup (240ml) canned diced tomatoes 1 cup (240ml) canned diced tomatoes
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden and fragrant.
2. 2.
   Stir in the ground cumin, coriander, turmeric, paprika, cinnamon, and cayenne pepper (if using). Cook for an additional minute to toast the spices.
3. 3.
   Pour in the vegetable broth and bring to a simmer.
4. 4.
   Add the sliced carrots, diced potatoes, bell pepper, zucchini, and canned diced tomatoes to the pot. Stir well to combine.
5. 5.
   Cover the pot and let the stew simmer for about 20 minutes, or until the vegetables are tender.
6. 6.
   Stir in the coconut milk and season with salt and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Serve the Vegan Fah-fah hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a creamy and rich texture.
• Canned diced tomatoes — Opt for fire-roasted diced tomatoes to add a smoky flavor to the stew.
• Ground spices — For enhanced flavor, consider toasting the ground spices in a dry pan before adding them to the stew.

Tips & Tricks

• For a spicier Fah-fah, increase the amount of cayenne pepper or add a chopped chili pepper.
• Customize the vegetable selection based on seasonal availability and personal preference.
• Serve Vegan Fah-fah with a side of Somali flatbread or rice for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.
• Feel free to experiment with additional spices or herbs to suit your taste preferences.

Serving advice

Serve Vegan Fah-fah hot in individual bowls, garnished with fresh cilantro. Accompany it with warm Somali flatbread or steamed rice for a satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some additional ground spices or a pinch of paprika on top of the stew. Serve it in colorful ceramic bowls to showcase the vibrant colors of the vegetables.