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.
You expect raclette, cheese fondue and rosti in a Swiss kitchen and not tamarind flavoured kebabs, but for Kenyan-born Fatuma the flavours of home have helped her acclimatise to her new world. Read more
It may surprise many to know that pasta is the de facto national dish of Somalia. We call it baasto in Somali (we have no letter ‘p’ in the Somali language).
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.
Zab is the name given to a Somali dish of roast lamb or goat served over a bed of rice. The dish is usually served during weddings or community gatherings known as Zab or alla bari. Consequently many call the dish Zab.
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.