Black Quinoa, Hulled Millet, Artichoke and Pomegranate Salad

The inspiration for this recipe came from one of my favourite chefs, vegan guru Tal Ronen who likes to use ancient grains. Tapping into my own ancient Horn of Africa heritage with its African and Middle Eastern influences I have used hulled millet, pomegranate and added ingredients that I don’t usually use such as black quinoa and artichokes.

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Suqaar Lettuce Cups

I enjoy giving tradition a new twist so when a Vietnamese friend served me some vegetables in a lettuce cup I thought I would try that idea on Somali food. Combining meat and salad seemed like a good way to go and my suqaar lettuce cup recipe was born.

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Red Kidney Bean Dip

I like the versatility of dips.  I enjoy them served with good bread as a starter, for breakfast, lunch and even dinner. They are also perfect for entertaining.  Nothing beats a homemade dip for a healthy snack.  I hope you will enjoy this flavoursome red kidney bean dip.

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Fried coffee, anyone? (Bun Soomaali)

Fried coffee? I know what you are thinking! It sounds weird, right? But let me tell you the taste is incredible and Somalis have some interesting stories that we associate with the bean.

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