Wednesday, September 29, 2010
Buugga Cunto Karinta 1
When my book was first published, this was my first interview with Somali TV in Minnesota. I was pleasantly surprised when the anchor shared it with me this past week on Facebook! Enjoy!
Wednesday, September 15, 2010
Shaah Somali (Somali Chai)
Shaah Somaali (Somali Chai)
Tea is a favorite Somali past time. It is an affordable beverage enjoyed by everyone these days. Traditionally, young unmarried girls were not allowed to drink tea in the pastoral nomadic society. But now days no one can be denied this pleasure. Somali Shah is the most offered beverage to guests and visitors in every household. They are very important for young men socializing in the afternoons at the tea shops.
Ingredients:
4 cups water
¼ cup sugar
½ teaspoon grounded spices:
(4 cardamom, ½ stick cinnamon, 3 cloves, pinch of ginger and pinch of nutmeg)
½ teaspoon good loose tea
In a kettle or a pot add water, sugar, tea and spices and boil in a medium heat all together. Take the pot or kettle away from the heat and let it set for about 3 minutes. Serve it while hot.
Some people like their tea with milk, you can put the milk while the tea is on the heat and let boil together or you can add the milk into the tea cup when serving. (for best taste use cream or whole milk)
Thursday, September 9, 2010
Cooking Class
My friend and fellow chef, Sunny, invited me to teach a Thai cooking class at the Lebanese Taverna and it was a fantastic time!
This was the wonderful class:
I was in charge of the dessert [Sweet Sticky Rice with Mango]:
This was the wonderful class:
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I was in charge of the dessert [Sweet Sticky Rice with Mango]:
There are plenty more pictures that you can find on my facebook page:
Bon Apetit!
Friday, September 3, 2010
Muufo Baraawe and Maraq Bilaash (Somali Bread)
Muufo Baraawe (Somali Bread)
2 cups of white semolina or farina flour
¼ cup all purpose flour
1 tablespoon Sugar (optional)
1 teaspoon onion powder
1 clove garlic, minced
½ teaspoon active dry yeast
1 cup of luckwarm water
Salt to taste
Combine all the ingredients (except water) together and mix them well in a bowl. Add the water and knead make to a dough. Cover the bowl tightly, put it in a warm place (such as the kitchen) for at least 6 hours until the dough doubles in volume; then work the dough gently with your hands. Cover and let it rise again. Preheat oven to 400 degrees Fahrenheit. When the dough has risen second time, pick about half a handful with wet fingers and drop them on an oiled baking pan, spacing them 2 - 3 inches apart. Cover the pan tightly with aluminum foil and put it in the lower rack of the oven for about 15 minutes or until the bottom side of the muufo is golden in color. When done, the top of the muufo will stay white. If you want the top side to be golden, flip the muffo over and bake for 3 to 4 minutes more. Serve with any kind of sauce. Yummy with maraq bilaash!
Maraq Bilaash (Cherry Tomato Sauce)
Maraq Bilaash is very popular in Southern Somalia. Somali women in charge of the household would go everyday to the market to get fresh vegetables, fruits and meat. When they returned, the women would get together around an informal potluck, each bringing a dish. Mara Bilaash is one of the popular dishes the chefs of the house will feast on before embarking on the task of performing their daily chores, including cooking for the entire family.
1 medium size onion, chopped
4 cups cherry tomatoes, whole
1 jalapeno, cut into medium sizes
3-4 small okra, cut or whole
Salt to taste
2 cloves of garlic minced
1 teaspoon of lemon juice
5 basil leaves
Heat the oil; add the onions and sauté. Add the cherry tomatoes (whole), jalapeno and okra, and cook over medium heat. When the tomatoes begin to wrinkle, stir delicately and cook 10-20 minutes more. When the tomato skins start to crack, add the salt, garlic and lemon juice, then mash the contents with a wooden spoon. Add the basil leaves and cover for about 5 minutes. Remove from the heat and serve with bread, muufo, anjeero, crackers or bagels