For this blog post, Minnesota Grown is excited to welcome guest writer Naima Dhore, a Minnesota farmer who is passionate about growing and cooking with fresh, Minnesota Grown ingredients. Keep reading to learn about some of Naima’s favorite dishes for breaking fast during the Muslim holy month of Ramadan and find her recipes below to try the meal for yourself, made with ingredients grown on Minnesota farms like hers.
Beef and Vegetables Infused with Coconut Milk and Served with Somali Soor (Grits)
by Naima Dhore
This hearty meal brings together tender beef, a vibrant mix of vegetables, and a subtle hint of coconut milk, all infused with a fragrant blend of spices. Served alongside soor (grits) and made with Minnesota-raised beef and fresh local vegetables when in season, this dish celebrates important moments with ingredients grown with care on local farms.
I prepare this dish regularly during Ramadan, a sacred month observed by Muslims worldwide through fasting, community gathering, worship, and spiritual growth. Cooking for my loved ones and breaking fast together is something I cherish deeply. The rich aromas filling the kitchen, and the shared sense of togetherness make Ramadan truly special. With Ramadan beginning at the end of February this year and lasting a month, this meal is a comforting and nourishing staple, bringing family and friends together in a meaningful way.
Although I love making these dishes during Ramadan, I also prepare them throughout the year. The experience is even more special when I can use ingredients I’ve grown myself, adding unique, local flavor and freshness.
This recipe can be made with Minnesota Grown beef year-round, and depending on the month, I also source the garlic, celery, onions, carrots, chard, collard greens, kale, cilantro, habanero, and jalapeno from local farms when in season.
Recipes: Beef and Vegetables Infused with Coconut Milk
Ingredients
For the beef:
- 1-2 tablespoons canola oil
- ½ of a medium red onion, sliced
- 1 pound beef chuck or stew meat, cut into bite-sized pieces
- 1 teaspoon salt
- 1-2 teaspoons curry powder
- 1-2 teaspoons garlic powder
- 3 cloves garlic, minced
- 1-2 teaspoons ground cumin
- 1-2 teaspoons ground ginger, or 1 teaspoon freshly grated ginger root
- 1 tablespoon fish sauce (optional)
- 1 tablespoon balsamic vinegar (optional)
- ½ cup coconut milk
- ½ cup water
- 1-2 tablespoons tamarind paste
For the blended sauce:
- 1 cup roughly chopped cilantro
- 6 garlic cloves, roughly chopped
- 1 cup of sliced red onion
- ¼ cup white vinegar
- 1 habanero pepper, stemmed, seeded, and roughly chopped (optional)
- 1 jalapeno pepper, stemmed, seeded, and roughly chopped
- 1-2 teaspoons salt, to taste
- ½ teaspoon ground pepper
- Juice of half a lemon
For the vegetables:
- 2 tablespoons canola oil
- 1 cup celery, chopped
- 1 cup sliced red onions
- 1 cup sliced carrots
- 3 cups sliced greens of your choosing, Naima used 1 cup each of Swiss chard, collard greens, and kale
- 1-2 teaspoons garlic powder
- 1-2 teaspoons onion powder
- 1-2 teaspoons ground cumin
- 1-2 teaspoons curry powder
- 4 tablespoons prepared blended sauce
Instructions
Prepare the beef:
- Heat oil in a large pot over high heat.
- Add beef and onion to the pot and sear for 1-2 minutes until lightly browned on all sides.
- Add spices to the beef and stir to combine.
- Add fish sauce and balsamic vinegar, if using, stirring well to combine. If you don’t want to add these, the dish will still have robust flavor.
- Add coconut milk, water, and tamarind paste. Stir until well combined.
- Lower the heat to medium, cover, and simmer for 10 minutes. Check occasionally to ensure the meat retains moisture. Taste and adjust the spices to your liking and cook for an additional 10 minutes on low to medium heat. Begin preparing vegetables while beef finishes cooking. Keep warm until ready to serve.
Prepare the blended sauce:
- Blend all sauce ingredients in a blender on medium speed until smooth.
- Set aside for now. We’ll use some of this tasty sauce in the vegetables, below!
Prepare the vegetables:
- Place a separate sauté pan over high heat and add oil, celery, red onions, carrots, and greens, garlic powder, onion powder, cumin, and curry powder. Stir well to combine.
- Stir 4 tablespoons of the blended sauce prepared previously into the vegetable mixture until distributed throughout. Store the rest of the sauce in a jar in the refrigerator and use to add flavor to other meals!
- Taste and adjust the spices to your liking.
- Cook over medium to low heat for about 10 minutes or until vegetables are tender, making sure the carrots are still pleasantly firm and chewy. Serve with beef over Somali Soor, recipe below.
Recipe: Somali Soor (Grits)
Make this soor to enjoy with your beef stew and vegetables for a hearty, satisfying meal.
Ingredients
- 1 1/2 cups water
- 1 teaspoon salt
- 1/2 teaspoon black pepper (optional)
- 2 tablespoons oil (canola or your choice)
- 2 cups yellow or white cornmeal
Instructions
- Add water to a non-stick pot and bring to a boil over high heat.
- Add salt, black pepper, and oil.
- Slowly add cornmeal to pot, whisking continuously to prevent lumps.
- Cook, continuing to whisk for two minutes, then reduce heat to medium-low. The mixture will thicken as the water is absorbed. Add more water if needed.
- Simmer for about 1 hour or until desired consistency, stirring occasionally to prevent sticking or burning. If you prefer a firmer consistency, cook for another 10-15 minutes.
This meal is simple, flavorful, and filling – perfect for sharing with family and friends. While cooking, sip a cup of tea or your favorite beverage and enjoy a long conversation with your loved ones. Taste the joy!
Naima Dhore is a Minnesota farmer who has been farming with her family since 2016. For Naima, growing food is more than a profession – it’s a way to connect with her community and share the joy of fresh, local ingredients. She loves cooking for family, friends and community, constantly experimenting with new crops and recipes inspired by the harvest.
Over the years, Naima and her family have been introducing unique produce and dishes to communities across the state, fostering a deeper appreciation for locally grown food. Her passion lies in bringing people together through flavorful, wholesome meals that celebrate the land, tradition, and the power of fresh, nourishing ingredients.
No matter the season, Minnesota always has local ingredients you can savor! Food plays a powerful role in bringing family and friends together to share traditions, create memories, and cherish our connections. By choosing Minnesota Grown ingredients, you not only enhance the flavors of your dishes but also support local producers like Naima who make these meals possible. As you prepare for Ramadan or any special gathering, add some Minnesota-goodness to your meal and explore the Minnesota Grown directory to find fresh, local ingredients.