The Somalis have been though hell with the war and disruption followed by a diaspora to the US> yet despite it all , they still love their dishes. These are comfort foods, foods that remind o]them of families and their ancestry.
New contributor and author of the Somal based cookbook Soomaaliya,Ifrah F>Ahmed gave classic Somali recipes in today's New York Times Wednesday Food section.Many younger families left the war ton country in the early Nineties and with that recipes from their elders who couldn't;Lt make the move. Favorite dishes were lost as were the spices that made them stand out. However Ms.Ahmed, who is also a social activist, had a mother who insisted on traditional foods and ways. Ms.Ahmed was lucky to have these dishes which she now makes and will pass down to her infant daughter. One dish is a childhood favorite>It is a simple tuna and egg scramble that can be made with fridge and pantry items.It just involves a can of yellowfin tuna in olive oil and six large eggs Half a chopped red onion is also added for more flavor.The onion is sauted first ina tablespoon of oil, then the fish and oil are added. Stir in beaten eggs and let sit , more like an omelt than a scramble.
Of course there is the Somali classic canjeen which is similar to the Indian dosas.This is kind of a pancake fried on a hot plate. Sorghum is used in the original recipe but here home chefs can sub in a mix of wheat and corm flours or even a pancake mix like Bisquick. This is one of the easiest recipes because it just has flour, yeast and warm water mixed together.It is hand mixed in downward motions.After this the dough is left in a covered bowl overnight to ferment and then fried the next day. Swirl the dough into a hot griddle so the pancake kind of resembles a bloomed rose. What works with is is Somali coffee.This is where coffee originates and the country has a coffee culture.Their coffee qaxwo has a fine blend of native spices .These are pinches of cinnamon ,cardamon and ginger added to a light roast Everything is boiled together in a rolling boil. Take it off the burner and let it settle down. Do this two more times before added the desired amount of milk and sugar.
Somalia has faced so many challenges in the past thirty years. The food is thankfully an anchor to better times past with family and tradition.It s flavorful and strong , the last like the Somalis themselves.
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