Somalia
Ingredients for sauce:
2 green onions
5 baby carrots
1 green peppers
1lb boneless salmon fish
1 can of tomato sauce
1 celery
1 potato
2 teaspons of cummin powder ( in other words xawaash)
Preparation:
Peel n chop the potates, then boil them.
While the potates r boiling, chop everthing else into small pieces except the fish.
When the potates r cooked, add little oil,, I prefer olive oil, but vegetable oil works as
well. Add the green onions, stir fry them for a while. Then add the tomato sauce and
the xawaash/cummin powder. Works great with the curry powder as well.
Now add the rest of the choped vegetables.
Let them cook for a while. Now chop ur fish into reason size. Add this as well. leave it
on the stove for a while, stirring only once or twice. Make sure u use a medium heat.
at the end u can leave it on the stove with warm heat... so as to have it little warm.
Hey don't u forget the salt.. to ur taste..
Ingredients for rice:
6 pieces of cardominum( or heel in somali)
6 pieces of dhago yare( don't know what they call in english)
2 pieces of chicken bourogh( maggi)
1.5 cups of rice
1/2 teaspoon of lemon pepper seasoning.
Preparation:
Pour little oil into the digsi. Add cardominum, dhageyare, maggi n the lemon pepper
seasoning. Stir for a while. Then add the rice. When they have all fried for aminute add
2.5 cups of water. bring it to boil. Then put the rice in the oven with the temperature
set to 350 degrees.
well the most traditional dish is rice with meat.
you prepare the dish (meat part first) by first placing the meat into a pan half filled with
water and leave to boil. when it comes to boil you add your spices such as ground pepper,
paprika and other meaty spices. leave it to sidder and when the water has almost evaporated
add a bit of olive oil and turn the meat wait for the water to evaporate completely, then turn
off the cooker.
(now for the rice)
you put olive oil in a pan, enough to cover the surface of the pan. you then add spices such
as cinnamon, carddemon, nut meg and other similar spices in the pan. use a vegetable stock
to add more flavour and also saffron is also sometimes added to give colour to the rice. cut
onions into small squares and add to the pan. leave it to sidder then add the rice ( amount
depending on the ppl) stir the mixture of the onions with the rice. add enough water to
cover the rice and then wrap aluminium foil over the pan ( this is to keep the steam in) and
turn the cooker to a minimum of heat. wait for the water to evaporate. the rice is then ready
to serve with the meat.
this can be served additionally with the rice it as it is very traditional.
-bananas
-raisins, sweetcorn and peas
hope this is helpful
Somalian tea Recipe
1/2 teaspoon freshly grated nutmeg
2 crushed cardamom pods
5 cloves, crushed
1 inch cinnamon sticks, crushed
Place the mixture in the bottom of the teapot and pour in boiling water.
Let it steep for several minutes, and add a generous amount of sugar.
Pour milk into each tea cup, add tea to milk and serve
Sambusa
INGREDIENTS:
1 (14 ounce) package spring roll wrappers
2 tablespoons olive oil
2 pounds ground beef
1 leek, chopped
2 teaspoons ground cumin
2 teaspoons ground cardamom
1 teaspoon salt
1 teaspoon pepper
1 small onion, finely chopped
1 clove garlic, minced
1 tablespoon all-purpose flour
1 tablespoon water, or as needed
1 quart oil for frying
DIRECTIONS:
Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook,
stirring until the onions are transparent. Add ground beef, and cook until about halfway
done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until
beef has browned.
In a small dish or cup, mix together the flour and water to make a thin paste. Using one
wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close
the top, and seal with the paste. Repeat until wraps or filling are used up.
Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There
should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden
brown. Remove carefully to drain on paper towels.
Muufo Baraawe (Somali Bread)
2 cups of white semolina or farina flour
1/4 cup all purpose flour
1 tablespoon sugar (optional)
1 teaspoon onion powder
1 clove garlic, minced
1/2 teaspoon active dry yeast
1 1/4 cup lukewarm water
Salt to taste
Combine all the ingredients (except water) together and mix them well in a bowl. Add the
water and knead to 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!
