Muhammara is a dip made from red capsicum, garlic, cumin, lemon, salt, nuts, a hint of chilli and a bit of olive oil. This delicious dip is said to originate from Syria, but it is common all over the Middle East. It is great with some good bread or you can use as a spread on toast.
Turn over a new leaf with this delicious cabbage curry. Well, I did! I tried something different by incorporating two flavours that I normally don’t use—Kashmiri chilli and toasted sesame seeds.
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.
You show me one person who doesn’t love a good risotto and I will…okay I won’t do anything other than promise you that this version will convert them!
Cambuulo (ambulo) is a famous Somali dish usually served with sesame oil and a drizzle of sugar. It can be a mix of rice and adzuki beans or any kind of beans or lentils, corn and beans or sometimes just adzuki beans. Cambuulo is usually eaten for supper.
This is a wonderfully earthy salad—filling and nutritious. The flavour combinations are unexpected but work beautifully together.
Brown rice has never really been part of my diet, but after trying this delicious dish I knew it was going to be a regular part of my culinary repertoire. Its nutty goodness is a bonus too.
I was beyond flattered when I given the daunting challenge of putting my own twist to the famous chef Tal Ronnen’s vegan menu at the Wynn Luxury Resort in Las Vegas.
This vegetable hotpot is packed with goodness and is super tasty too. You literally chuck everything into one pot and cook away, making it one of the easiest dishes you could make.
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.