Somali Recipes & Cookbooks

How to Cook dishes from Somalia

• Baasto - The Somali version of pasta. It is served with a stew instead of pasta sauce, or sometimes with a banana.
  
  
• Bajiye - This Somali dish is inspired by Indian cuisine's pakora. It is made from maize, vegetables, meat, and spices, and is cooked by deep-frying. Bajiye are eaten with a hot dipping sauce known as bisbaas.
  
  
• Barris iyo digaag suqar - Rice with stewed chicken and vegetables.
  
  
  
• Canjeero - A thin pancake-like bread.
  
  
• Iskudhexkaris - A mixture of rice, vegetables, and sometimes meat.
  
  
• Maraq - Stew (there are many different kinds).
  
  
• Muufo - Cornbread baked in a clay oven ("foorno").
  
  
• Sambuusa - The Somali version of Indian cuisine's samosa. Sambuusa usally contains ground meat and hot green pepper. It is particularly popular during Ramadan, when it is eaten for the evening meal after sunset (iftar).

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Somali Cuisine By Barlin Ali AuthorHouse Paperback (100 pages) List Price: $32.99* Lowest New Price: $29.69* Lowest Used Price: $20.61* Usually ships in 24 hours* *(As of 05:17 Pacific 29 Jul 2010 More Info) Click Here Product Description: This Somali cookbook is the first of its kind. These recipes represent traditional ways of food preparation and cooking that were for centuries transmitted orally[1] and practically by generations of Somali women: from mothers to daughters, elder sisters to younger sisters, aunts to nieces, grandmothers to granddaughters. To this extent, the recipes recollected in this book also represent an aspect of female history that captures Somali ways of living as maintained by and through generations of Somali women. Inside, you will find recipes for preparing all types of classic Somali dishes - from the exotic Somali tea to the appetizing sambuusi. Your culinary skills will sometimes be tested in preparing delicious Somali dishes like anjero with maraq bilaash. There are seventy recipes in all with over ninety colorful pictures that not only introduce a variety of Somali dishes, but also demonstrate the techniques to assure success. Although traditional cooking methods are described, all the recipes have been adapted for the modern American kitchen. The book is divided into seven sections, from appetizers to desserts. In addition to the instructions on how to prepare the recipes, suggestions of what dishes compliment each other are included in most recipes.Although the influence of where the author was born and grew up is apparent in the descriptions, names and terminologies used in this book, all Somalis in the Horn of Africa and those non-Somalis who have visited the area can relate to the dishes contained in this cookbook.My best wishes. ENJOY!! [1] The Somali language was only spoken until the early 1970s.