Our cookbook of the week is Soomaaliya by Ifrah F. Ahmed. This collection of 75 recipes fills a void, offering a rare glimpse into the rich culinary traditions of Somalia. Ahmed, a writer, chef, recipe developer, and artist, was inspired by a 2018 homecoming trip to Mogadishu, her first visit since leaving as a child 22 years earlier. The journey sparked a new career path and led to her debut cookbook.
Born in Mogadishu, Ahmed arrived in the United States as a refugee in 1996 and now lives in New York. While studying law, she used cooking as an emotional outlet. After her transformative trip, she launched a traveling culinary pop-up called MILK & MYRRH in 2019, which sold out quickly in cities like Los Angeles and Seattle. The cookbook began taking shape during the pandemic as she wrote for various publications, noticing the demand for precise measurements in Somali cuisine, traditionally an oral tradition passed down through generations.
Malawax (Cardamom Crepes)
These delicate, aromatic crepes are a staple in Somali households. Infused with cardamom and often served with honey or ghee, they make a perfect breakfast or dessert.
Suqaar Digaag (Chicken and Vegetable Sauté)
A flavorful and hearty dish featuring chicken sautéed with vegetables and aromatic spices. It is commonly served with rice or flatbread.
Baasto Lisaanyo (Somali Lasagna)
A unique twist on lasagna, incorporating Somali flavors like cardamom and coriander, layered with pasta, meat sauce, and béchamel.
Ahmed's cookbook also includes essays and profiles of Somalis preserving their food culture, such as Ottawan Amal Dirie, co-founder of the Mogadishu coffee chain Beydan, often called the 'Starbucks of Somalia.' The book aims to educate and celebrate Somali cuisine, which has been underrepresented in cookbook literature.
