Black Quinoa, Hulled Millet, Artichoke and Pomegranate Salad

The inspiration for this recipe came from one of my favourite chefs, vegan guru Tal Ronen who likes to use ancient grains. Tapping into my own ancient Horn of Africa heritage with its African and Middle Eastern influences I have used hulled millet, pomegranate and added ingredients that I don’t usually use such as black quinoa and artichokes.

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Lime, Yoghurt and Coriander Chilli Sauce

Chilli is often served as a condiment in Somali cuisine and rarely added to the dish. This makes Somali food perfect for those who like flavour without the heat, but for those who like it hot—the more the chilli the better!

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Oats, Honey and Chia Seeds Porridge (Mushaali)

Oats are packed with nutritional goodness. They are rich in vitamins and minerals and great for lowering blood pressure. Oats also help manage weight loss as they are full of soluble fibre that keep you satisfied for longer.

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Vegan Brown Rice Pilaf (Bariis Dalac)

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.

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Somali Shortbread Biscuits (Qureebaad ama Icun)

Icun in Somali means ‘eat me’ and believe me you will eat and eat these crumbly shortbread biscuits that just melt in the mouth.  They are usually made for festive days, but in our household we don’t wait for a special day.  Any day and everyday is icun day!

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