Rich, smooth, creamy, garlicky with a hint of spice – that’s how I like my hummus. Not only does it make a great protein-packed dip, but it can also be used to ‘butter’ your bread or used instead of mayo in a sandwich.
Grains such as millet and sorghum are drought resistant and grow quickly in the semi-arid lands of the Somalis. It is no wonder that they are such an integral part of Somali cuisine.
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.
Do you want something quick and nutritious to eat? You can’t go past a frittata for a delicious protein hit that you can have for breakfast, lunch with a simple salad or dinner. How versatile is that?
If there is one dish that is quintessentially Somali this is it! I call it meat jerky Somali style. For the nomadic Somali people, food at its most basic is all about meat and milk (hilib iyo caano) and muqmad or odkac is up for there for my people.
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.
Somali suqaar is quick fried meat – beef, chicken or lamb, that’s been very finely diced. This is another dish that is quick and easy to make.
I usually order the diced meat from my local butcher who has become used to serving Somalis asking for suqaar meat. In this recipe I have used lamb.