The recipe that reminds me of home
Greek souvlaki, Somali bean stew, Indonesian omelette – dishes that take our cooks back to their roots
The key to Somali cooking is xawaash spice mix – translated it means “the essentials”. It’s often described as in between ras el hanout and garam masala, which is how I think of Somali food: in between Arabic and Indian, with African thrown in. When you make it, it will come as no surprise to know Somalia was called “Regio Aromatica”, or the aromatic isles, by the ancient Romans.
Continue reading...from Recipes | The Guardian https://ift.tt/2LmxWaj
via IFTTT
Comments
Post a Comment