This colourful pineapple and saffron rice goes beautifully with a hot curry. My mother knows how much I love this dish and kindly shared the recipe. You can add raisins, sultanas and cashew nuts to add crunch and sweetness.
This simple rice dish with its mix of spices and herbs reminds me why I love rice. The turmeric is the hero in this dish – it not only gives the rice its lovely golden colour, but adds a wonderfully subtle earthy flavour.
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.
Soft, golden vibibi are a great gluten free alternative to the wheat pancakes that we commonly serve. Vibibi are a breakfast favourite in our Somali kitchen.
Bariis surbiyan is a beautiful looking dish when placed on the table and it is tastes great too. I love the mix of spices and the crunchiness of caramelised onions that we use to decorate this dish.
Who doesn’t love the aroma of basmati rice laced with cardamom, cumin, cloves, cinnamon, tomatoes and garlic? The heady scent of the spices and the cooking rice always take me back to childhood memories of waiting impatiently for my mother to serve bariis iskukaris.