Saharan Spiced Drunken Soup

Ingredients

In this adaptation of Sopa Borracha to Western Saharan cuisine, we incorporate the unique flavors and ingredients of the region. The original Mexican dish is known for its use of tequila and Mexican spices, while the Saharan version replaces tequila with traditional Saharan spices like cumin, coriander, and turmeric. Additionally, the Western Saharan version incorporates dried fruits, such as dates or apricots, to add a touch of sweetness and enhance the overall flavor profile. We alse have the original recipe for Sopa borracha, so you can check it out.

• 500g (1.1 lb) lamb or goat meat, cubed 500g (1.1 lb) lamb or goat meat, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, 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 teaspoon chili powder 1 teaspoon chili powder
• 1 cinnamon stick 1 cinnamon stick
• 4 cups (950ml) beef or lamb broth 4 cups (950ml) beef or lamb broth
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (150g) dried dates or apricots, chopped 1 cup (150g) dried dates or apricots, chopped
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 20g, 15g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the cubed lamb or goat meat to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, ground turmeric, paprika, chili powder, and cinnamon stick. Cook for a minute to toast the spices and release their flavors.
4. 4.
   Pour in the beef or lamb broth, tomato puree, and water. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the meat is tender.
5. 5.
   Add the chopped dried dates or apricots to the pot and simmer for an additional 10 minutes to allow the flavors to meld together.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove the cinnamon stick before serving.
8. 8.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Dried dates or apricots — Soak the dried fruits in warm water for 10 minutes before chopping and adding them to the soup. This will help soften them and enhance their natural sweetness.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper or a chopped chili pepper to the soup.
• Serve the Saharan Spiced Drunken Soup with a side of crusty bread or couscous to soak up the flavorful broth.
• If you prefer a thicker soup, you can blend a small portion of the cooked soup and then mix it back into the pot before adding the dried fruits.

Serving advice

Serve the Saharan Spiced Drunken Soup hot in individual bowls. Garnish each serving with fresh cilantro for a burst of freshness.

Presentation advice

To enhance the presentation, sprinkle a pinch of ground cumin or paprika on top of each bowl of soup. Serve with warm bread on the side.