Hodan Nalayeh’s Canjeelo aka Canjeero aka Laxoox

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!

Read more

Macsharo Yariis (Mini Rice and Coconut Cakes)

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.

Read more

Malawax Hayl iyo Miracas (Cardamom Pancakes with Berries)

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.

If you’ve read this far then you should keep in touch! Like The Somali Kitchen on Facebook. Add me to your Google+ circle, follow on Twitter, like on Instagram or pin on Pinterest.

Rice Cake (Macsharo)

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.

Read more

Malawah (Somali Sweet Pancakes)

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.

Read more

Anjero (Sourdough Pancakes)

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).

Read more

Mahamri (African Doughnuts)

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 (Somali Crepes)

Cambabuur (pronounced ‘ambabuur’) is a fermented crepe like pancake, flavoured with saffron, turmeric, cumin, onion, garlic, and sometimes chilli.

Read more