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.

1 comment:

  1. Hello, I made this dish, ant it was really delicious. My question is: how do you traditionally serve it? Is it a dessert? Snack? Side dish? Main dish?.. Thank you in advance for the answer!