I love chickpeas and these savoury pancakes are another way to share my love for this versatile vegetable. Plus they are vegan and gluten free.
Hodan Nalayeh is not only an internationally renown and respected media personality and public figure, this Somali-Canadian mother of two is also a passionate cook.
Despite a hectic schedule filming and broadcasting stories about Somalis from around the world on her much loved Integration TV, Hodan still finds time to cook up a storm in her kitchen. She shares her special canjeelo recipe with us. We tried it with a smear of nutella – delicious!
Shushumow, a crisp, deep fried shell shaped pastry made with flour, eggs and water is a sweet made during festive times such as weddings and religious celebrations among the Somali people.
These delicious bite sized rice cakes are a traditional Swahili breakfast and snack favourite, but I was delighted when I encountered them in the coastal cities of southern Somalia. They are crunchy outside, and soft and fragrant inside.
Pancakes and berries with cream is such an indulgent breakfast and one that I like to enjoy occasionally and not just for breakfast! I have spiced this recipe up with the addition of cardamom, which adds a wonderful scent and flavour.
This pancake recipe is different from the typical Somali malawax in that the mixture is thicker and the pancakes are fluffier.
This recipe allows you to have your gluten free and dairy free cake and eat it too! In Somali, we call the cake macsharo. In Swahili it is called mkate wa sinia, which means ‘bread of the platter’ because it is traditionally made using a large platter called sinia.
Malawah is a plate sized sweet pancake that is perfect for breakfast or as snack anytime during the day. While there are slight variations in how Somalis make this pancake, this particular recipe with its fragrant touch of cardamom is how I like my malawah.
These sourdough pancakes are made daily in most Somali kitchens. They are light, spongy, chewy and taste a bit like crumpets. We eat them for breakfast, drizzled with butter and a sprinkle of sugar. Anjero also makes a regular appearance at our lunch and dinner tables, usually served with a meat based stew (maraq).
These golden brown puffy triangles are so delicious you won’t stop eating them! When I was a child growing up in Mombasa I used to help my mother make these doughnuts called bur saliid or khamiir in Somali or mahamri in Swahili. They are great for breakfast eaten with beans in coconut sauce or just with a cup of chai. You can also eat them with any kind of curry. Read more
Cambabuur (pronounced ‘ambabuur’) is a fermented crepe like pancake, flavoured with saffron, turmeric, cumin, onion, garlic, and sometimes chilli.