We usually eat this dish with spicy rice and a salad mix of sliced tomatoes, onions, green chillies and lemon. The mix of sweet and spicy and crunchiness of the salad makes for a mouth-watering main course.
Cadriyad (pronounced ‘Aadriyad – the ‘c’ denotes a glotal ‘a’ sound) is a sweet made using vermicelli. This dish originates from the Indian sub-continent and was brought to Somalia by Indian traders. It is a favourite in Somali homes during weddings and Ramadhan, the holy month of fasting. There are many variations of this dish, but this version is one of my favourites. You can eat Cadriyad by itself as a dessert or take it to another level served with a dollop of whipped cream.
Cadriyad (Sweet Vermicelli with Nuts and Raisins)
100 grams of vermicelli
¼ cup of raisins
2 tablespoonfuls of olive oil, butter or ghee
½ teaspoon crushed cardamom
Sugar to taste or honey
1 cup of water
Slivered almonds or any other kind of nut
Fry the vermicelli in the oil (ghee or butter gives it a particularly delicious flavour) until lightly browned. Don’t take your eyes off the pot as the vermicelli browns very quickly. Add water, honey or sugar, cardamom, raisins and slivered almonds. Keep stirring until the mix thickens. Add more water slowly to ensure it cooks through and does not stick to the pan. Cook until the water evaporates and the vermicelli is soft.