"Food is memory, inheritance and, perhaps most importantly, a record: Somali history on a plate. This idea sits at the heart of my debut cookbook."
"Ancient Somalia was an important stop on the Silk Road trade route, and spice production earned it the name the land of cinnamon."
"There's a tendency to overattribute Somali cuisine to colonial influence. While that influence is there, what we were able to do with it gets ignored."
"Our pasta is not the same as Italian pasta. It's something uniquely Somali, often flavored with xawaash, a spice blend of cumin, coriander, cardamom."
Ifrah F Ahmed's debut cookbook, Soomaaliya: Food, Memory and Migration, intertwines Somali history with culinary traditions. The book features 75 recipes that reflect the influences of trade, colonialism, and migration on Somali cuisine. Ahmed emphasizes the unique aspects of Somali food, such as the use of camel milk and the adaptation of pasta into Somali dishes. Despite global influences, Somali cuisine remains less recognized than that of neighboring Ethiopia, yet it holds a rich narrative of cultural identity and resilience.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]