Thursday, December 30, 2010

Bocor Katiitoow


Bocor katiitow is used  during the month of Ramadan when breaking fast. This dish is very popular in the Southern Somalia (Banadir and the Shabelle Regions)  Bocor Katiitow should be served cold.
3 medium size long green squash
1 ½ cups sugar 
Salt to taste
1 stick unsalted butter
½ teaspoon cardamom powder
1 cinnamon stick

Peel the squash and cut into 4 pieces.  Clean and remove the seeds, and cut into ½ -inch cubes or spaghetti strips.  Wash and put them in a heavy saucepan with the sugar, salt (if desired) cinnamon stick, cardamom and the butter, and cook on a medium to high heat for about 20-30 minutes. Do not cover.  If more than one cup of liquid remains in the pan, continue to cook on a high heat until the extra liquid evaporates.


Satisfy your sweet tooth

Cadriyad
This dessert is best served with rice. This dish is very popular in the Northern Somalia (Somaliland) and is served during special occasions such as weddings.
½ stick unsalted butter
1 lb of angle hair pasta
2 cups hot water
1 cup sugar
1 – 2 cinnamon sticks
½ teaspoon cardamom powder
½ cup golden raisins
¼ cup almonds, toasted and coarsely chopped (optional)
Salt to taste
Heat a heavy skillet over medium heat and melt the butter and sauté  the angle hair pasta until the pasta becomes light golden in color.  Add the hot water, sugar, cinnamon and cardamom and cook until all the water is absorbed or evaporates. Add the raisins and almonds (if desired); remove from the heat.

Canbuulo iyo Bun

As explained in the Introduction, the anbuulo in the Somali Cuisine cookbook is one of those dishes in which the main ingredient is substituted for the indigenous one.  The original main ingredient is made from corn or sorghum that undergoes much processing.  The closest substitute is white hominy; fortunately hominy is as good as the original ingredient.

Canbuulo
1 cup of white hominy (dry, not canned)
½ cup of dry red chori beans or small red beans
7 cups of water
Salt to taste      
Wash and clean the white hominy very well. Bring 4 cups of water to boil in a heavy pan. Add the clean white hominy and cook on a medium heat for 20 minutes. Drain all the water and wash the white hominy again, rubbing the white hominy between the palms of your hands to remove the starch.
Wash the kidney beans and mix them with the white hominy. Bring the remaining 3 cups of water to boil and add it to the mixture.  Cook on a medium heat for about 40 minutes. After 40 minutes, if the canbuulo is not tender, add a little more water and cook until it is tender.
Bun
Bun is made of fried whole coffee beans and it is often used for spiritual purposes. In some Somali regions, Bun is often prepared on Wednesdays and Fridays, as it is believed that angels descend on those days.  Bun is not a dish on its own and should be served with canbuulo or the canbuulo-family such as barley, beans or with popcorn.
1 cup clarified butter, olive oil or vegetable oil
1 handful of whole coffee beans
Wash the whole coffee beans very well. Using the tip of a fork or a knife, puncture little holes in the whole coffee bean (this prevents the beans from popping when frying).
Heat the butter or the oil in a heavy saucepan on a medium heat. Dry the whole coffee beans and add into the hot oil. Let them fry for 3-4 minutes, and then take out from the heat and transfer to another bowl (when frying, be careful with the hot oil and make sure you do not introduce water into the saucepan).
Best served with olive oil and honey (or sugar).

Monday, December 20, 2010

Baby Shower

ST & T catered this baby shower, the watermelon baby carriage was a hit. 



Friday, December 17, 2010

Wedding Shower

 I catered this dish at a wedding shower a month ago.  Let ST&T cater your next wedding shower.





Thursday, December 16, 2010

Dinner party ideas


 
Dinner party ideas

I catered this dish at a thanksgiving dinner for 20 people from a Francophonic country.  This is how my catering started:

Appetizer: 
Sambuusi filled with ground beef and vegetables served with hot sauce. Pieces of pita bread served with Humous.
Mixed olives

Dinner :
Crown lamb with vegetable and rice cooked with lamb sauce

Dessert:
Brie baked with cranberry and walnut.

At the end:  
Somali tea with whole milk [some people preferred their tea black with lemon].

The dinner was fantastic and it was the highlight of the year ;

 If you need recipes please let me know and I will provide them.

Thanks and enjoy! Happy Holidays!