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31 recipes

Bariis iskukaris

Bariis iskukaris ('rice cooked together') is the centre of the table at Somali family lunches, Friday gatherings and Eid, from Mogadishu to Hargeisa and Somali neighbourhoods in Nairobi, Minneapolis and London. Long-grain rice is cooked in one pot with onion, tomato and the house spice mix xawaash, and topped with fried onions and raisins; it is usually crowned with goat, but this version cooks carrots, peas and potatoes into the rice. In true Somali style, serve it with a banana on the side and a spoon of green basbaas. Chef's tip: rinse and soak the basmati so the grains stay long and separate.

70 min

Somali Rice & Grains

by KrazyBadal 0 views

Xawaash

Xawaash (pronounced 'ha-wash') is the spice mix every Somali kitchen keeps in a jar, used in rice, soups, stews, sambuusa fillings and even tea. Families toast and grind their own, often in quantity before Ramadan, and the balance of warm cumin, earthy coriander and sweet cardamom and cinnamon varies from house to house. It is different from Yemeni hawaij and Ethiopian berbere: there is no chilli in it. Chef's tip: toast each spice only until it darkens a shade and smells warm; burnt cumin turns the whole jar bitter.

11 min

Somali Basics

by KrazyBadal 0 views

Chinese tawa potatoes

An Indo-Chinese favourite from the barbecue tawa: crisp fried potato chips tossed with garlic, ginger, soy sauce, ketchup and plenty of chillies and spring onion, then glazed with a little cornflour sauce. Sticky, salty and hot. Serve straight away as a starter.

40 minFusion Snacks & Starters

by KrazyBadal 0 views

Nakuru-style sizzler

A complete barbecue meal on one big tawa: a tangy wheat and vegetable mix with three chutneys, crisp cheesy corn balls, baked stuffed capsicums and creamy cheesy pasta, all sizzling under hot barbecue sauce. Every part can be made ahead and finished on the jiko. It's a healthy and filling meal by itself.

150 minFusion Vegetarian

by KrazyBadal 0 views

Sambuus

Sambuus are the triangles of crisp pastry Somali families fry by the hundred during Ramadan, filling them with minced beef, onion, green chilli, coriander and xawaash; trays of them sit on every iftar table from Hargeisa to Toronto. The filling must be dry, and the pastry thin. The mistake is a wet filling, which steams the pastry from the inside and makes it soggy; cook the mince until all the liquid has gone. Chef's tip: shop-bought spring roll pastry, cut into strips, makes good thin sambuus at home.

75 min

Somali Snacks & Starters

by KrazyBadal 0 views

Skudahkharis

Skudahkharis is the pride of Djibouti and is also cooked in Somali homes: lamb on the bone simmered with tomato, onion, garlic and a warm mix of cumin, cardamom, cinnamon and cloves, then rice cooked in the pot until it absorbs every drop. It is served for Eid and family gatherings, with banana and a hot green chilli sauce on the side, as is the custom. The mistake is stirring the rice once it is in, which breaks the grains and makes it sticky; stir once, then leave it covered. Chef's tip: soak basmati for 20 minutes before cooking so it cooks evenly in the rich broth.

110 min

Somali Rice & Grains

by KrazyBadal 0 views

Maraq digaag

Maraq digaag is the gentle chicken stew Somali mothers make on ordinary weekdays, and the one people ask for when they are unwell: chicken simmered with potato, carrot, tomato and green pepper in a light broth fragrant with xawaash and garlic. It is served with rice, canjeero or bread for dipping. The mistake is boiling it hard, which makes the chicken stringy; keep it at a lazy simmer. Chef's tip: stir in chopped coriander and a little lemon at the end to lift the broth.

60 min

Somali Chicken

by KrazyBadal 0 views

Suqaar

Suqaar is the quick beef dish found everywhere from Mogadishu tea shops to Somali cafés in Minneapolis and London: small cubes of beef or lamb browned with onion, peppers and garlic, seasoned with xawaash, the house spice mix of cumin, coriander, cardamom, cinnamon and turmeric. Somalis eat it for breakfast with canjeero (spongy flatbread) or for lunch with rice or pasta. The mistake is cutting the beef in big chunks, which go chewy; cut it into small 1–2 cm cubes so it cooks fast and stays tender. Chef's tip: add a squeeze of lime and a handful of coriander just before serving.

30 min

Somali Meat

by KrazyBadal 0 views

Basbaas

Basbaas means chilli in Somali, and basbaas cagaar, the green sauce, is on every Somali table, spooned over rice, pasta, sambuusa and grilled food. It is sharp, hot and fresh, and every family has its own balance of chilli, coriander and lime; some add a tomato to soften it. Make a jar and keep it in the fridge all week. Chef's tip: add the lime juice to the blender before the chillies; the acid keeps the sauce bright green.

10 min

Somali Chutneys & Dips

by KrazyBadal 0 views

Xalwo

Xalwo is the sweet of Somali celebrations: weddings, Eid and the arrival of guests are all marked with a tray of this dark, glossy, chewy confection, cut into diamonds and served with coffee or spiced tea. Sugar is caramelised, then cooked slowly with cornflour and oil or ghee while the cook stirs without stopping until it pulls away from the pan. It is a cousin of Omani and Yemeni halwa. Chef's tip: stir constantly and keep going until the oil starts to separate and shine on the surface; stopped early, xalwo stays soft and does not set.

70 min

Somali Desserts

by KrazyBadal 0 views

Canjeero

Canjeero (also called laxoox) is Somali breakfast, made fresh each morning in homes and sold in cafés from Mogadishu to Djibouti: thin, spongy pancakes from a soured batter, cooked on one side only so the top is full of tiny holes. Eaten warm, they are drizzled with sesame oil or ghee and sprinkled with sugar, then rolled up with sweet spiced tea; on weekends they come with liver or beans. They are smaller and lighter than Ethiopian injera and made mostly from wheat. Chef's tip: spread the batter in a spiral with the back of the ladle, starting in the middle; that is what makes the thin, even, lacy sheet.

40 min

Somali Breakfast & Brunch

by KrazyBadal 0 views

Cashew, coriander and mint pesto

A bright green pesto of fresh coriander and mint, made creamy with toasted cashews and sharp with lime juice. Toss it through pasta, swirl it into rice or use it as a sandwich spread.

15 minFusion Pasta & Noodles

by KrazyBadal 0 views

Chilli beans with pasta

A hearty, family-friendly bake of shell pasta and baked beans in a spicy tomato, ginger and garlic sauce, topped with cheddar and capsicum rings. Serve hot with garlic bread.

50 minFusion Pasta & Noodles

by KrazyBadal 0 views

Pasta in coconut sauce

Pasta and crisp green vegetables in a light coconut milk sauce flavoured with coriander-chilli paste, lemon and fresh basil. Fresh, gently spicy and dairy free.

30 minFusion Pasta & Noodles

by KrazyBadal 0 views

Baked vegetables in coconut sauce

Mixed vegetables in a mild, creamy coconut gravy, spread over milk-soaked bread, topped with a buttery tomato sauce and cheese and baked until melting. Serve hot with naan or pitta bread.

50 minFusion Vegetarian

by KrazyBadal 0 views

Cannelloni in tomato sauce

Cannelloni tubes filled with a gently spiced stuffing of ground peas, grated potato and carrot, baked slowly in a herby tomato sauce under a layer of cheddar. The long, gentle bake cooks the dry tubes in the sauce.

140 minFusion Pasta & Noodles

by KrazyBadal 0 views

Coriander pesto

A quick, nutty pesto of fresh coriander, garlic and roasted peanuts, blended with peanut oil. It is dairy free and vegan, and great tossed through noodles or pasta, or drizzled over grilled vegetables.

10 minFusion Pasta & Noodles

by KrazyBadal 0 views

Spaghetti with kofta

An Indian twist on spaghetti and meatballs: soft paneer kofta, fried until golden, served on buttered spaghetti with a sweet and tangy tomato gravy and a sprinkle of cheese. Children love it.

70 minFusion Pasta & Noodles

by KrazyBadal 0 views

Cannelloni with spinach sauce

Instant cannelloni tubes stuffed with feta, ricotta, walnuts, spring onion and lemon, baked in a gingery tomato and spinach sauce and finished with melted mozzarella.

80 minFusion Pasta & Noodles

by KrazyBadal 0 views

Vegetable pie

A spiced vegetable filling of potatoes, carrots, cauliflower, beans and peas with tomato, spring onion and warm cinnamon-clove, baked in a potato and bread crust and piped with a potato topping. Dotted with chilli sauce and ketchup, it makes a colourful centrepiece.

85 minFusion Vegetarian

by KrazyBadal 0 views

Mexican pepper bake

A creamy, cheesy bake of sweetcorn, baby potatoes and spaghetti in a sauce of blended capsicum and cashews mixed with white sauce, topped with cheese and capsicum rings. Serve hot with tomato ketchup and chilli sauce.

60 minFusion Vegetarian

by KrazyBadal 0 views

Baked vegetables in pancakes

Thin pancakes folded around a spiced paneer and vegetable filling, baked in a garlicky tomato sauce under cheese and capsicum. Serve hot with green and mint chutneys.

90 minFusion Vegetarian

by KrazyBadal 0 views

Stuffed baked potatoes

Boiled potato halves scooped out and filled with a creamy, gently spiced vegetable stuffing, baked in a sweet tomato cream sauce under cheddar. Serve hot with garlic bread. For a change, fill them with fresh corn or mushrooms instead of mixed vegetables.

75 minFusion Vegetarian

by KrazyBadal 0 views

Vegetable quiche

An eggless quiche: a crisp wheat and potato pastry case filled with a herby tomato, vegetable, pasta and paneer mixture, topped with cheese and tomato slices. Serve hot with salad and baked potatoes.

75 minFusion Vegetarian

by KrazyBadal 0 views

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