My walk through Somalia / Mi Paso por Somalia

Map taken from the web

I’ve been on an international quest, culinarily speaking. My friends and coworkers are helping me achieve my goal.  I have already ventured through India with malai kofta and methi rice, through Italy with some pasta dishes and focaccia bread. I have been to the Middle East with stuffed eggplant in tomato sauce and basmati rice with vermicelli. And, of course, I have made many Mexican dishes. My new adventure is with Somali cooking. Wow, this one is different! 

I hooked up with my friend, Samira, who taught me how to cook some Somali dishes. I also learned traditions from Abdi, another coworker. I inundated them with my questions and they have been very generous and they graciously shared their recipes, traditions and little anecdotes with me - I am very grateful for that. 

I asked Samira what Somali people eat in their homes. I wanted to learn a dish from her country, something with history and tradition. She said that, since Somalia was colonized by Italians, they eat a lot of pasta dishes, but when Somalis want to preserve meat, they prepare a dish called oodkac, which is a jerky-style meat preserved in butter. This way of preservation has been used by ancient nomads as sometimes the only way to have meat available to them. Oodkac has many uses; it is often prepared when going on a long journey. It is also prepared for wedding ceremonies. This is the tradition that Samira shared with me which I will be sharing here with you.

When oodkac is made for a wedding, they use the Xeedho as part of the ceremony. The Xeedho is a decorated basket shaped like an hourglass. It holds a vessel full of oodkac and dates. Samira told me that this dish is prepared by the women of the bride’s family. The Xeedho containing oodkac is secured with a rope that has complicated knots hard to untie, and it is covered with a white dress representing the bride. On the seventh day of the wedding ceremonies the Xeedho is presented to the family of the groom. They perform a ritual where the men in the groom’s side try to untie the rope. In the old days, if the men were successful untying the knots, they claimed the bride as part of their family and everyone was happy. However, if the knots were not untied, this meant that the groom would not have means to support his new wife and he could not take her as part of his family. Nowadays, especially among Somalis living in the United States, the tradition takes a different form, more like a game, in which the two families enjoy a fun time together – the bride is welcomed into the groom’s family regardless of how successful they are at untying the knots and then they enjoy the oodkac.

Aliyah, Samira's daughter

I learned how to prepare oodkac which can be made with different types of meat, but it is traditionally prepared with camel meat. The meat is cut into long, thin strips that are left to dry in the sun, and when completely dried, it is cut into tiny pieces and preserved in butter. It is hard to find camel meat in the United States so I used beef. I also made this with some variations to the original method of preparation. Before I start the recipe, let me tell you a little about Samira and Abdi, my two coworkers from Somalia. 

Samira

Samira was born in Kismaayo and Abdi was born in Mogadishu. They both were forced to flee their native country when the war in Somalia started in 1991.  Their families relocated to Eastern Ethiopia where Samira and Abdi spent their younger lives. Samira was only 8 years old when her family came to America, “I remember that day”, she said. “It was February 6, 1996. My first fascination with America was the tall buildings, and I remember the incredible feeling when we arrived at the airport.” Abdi was 13 when his family brought him to America. He also said the tall buildings were mind-boggling to him. As little kids, they enjoyed everything and they rapidly adapted to their new home. They went to school, learned English, and did all the things kids do when growing up in America. They are both college graduates and now work in my office. 

Abdi

Abdi has never been back to Somalia or Ethiopia but Samira has. She was back on a trip visiting her extended family, which she barely knew as she was so little when she left them. I asked Samira and Abdi what their favorite Somali dish was; Samira said Canjeero with Shaah, which is bread and tea. Canjeero is the Somali version of the Ethiopian Injera which is made with teff flour as opposed to wheat flour used for Canjeero. Shaah is an infusion made with cinnamon and milk. I have tried both and they are delicious! Abdi’s favorite dish is Bariis which is rice cooked in canola oil and has different spices. He says it is very flavorful. I have to try it. He also likes oodkac but he likes it with camel meat. “We cannot get camel here but people sometimes bring it from home. They smuggle it in their suitcases because they miss it so much,” he said in a conspiratorial tone. 

There is a big Somali community here in San Diego, but Samira and Abdi think it used to be bigger. They said people have moved to other states - especially to Minnesota which has the largest congregation of Somali people in the United States. They said they go there because the cost of living is lower and the job market is better than in San Diego. I can understand that, but I’m very glad I have a chance to work with and meet so many Somalis. I’ve always thought they are very happy and generous people - smart and beautiful! 

Here is the recipe:

Oodkac

To prepare the meat:

2 lb. lean beef (use your favorite cut), cut in very small cubes 

1 cup canola oil, for frying

2 garlic cloves (this is my addition)

1 large bay leaf (this is my addition)

Salt and freshly ground black pepper to taste

Cook the meat in a pot over medium heat for about 10 minutes. When the meat releases its moisture, drain and discard the water. Return meat to the pot and add oil, garlic and bay leaf. Season with salt and black pepper to taste. Fry for about 15 minutes stirring continuously. When meat is well fried, drain the oil and set the meat aside.

To prepare the butter:

3/4 cup unsalted butter

3/4 cup canola oil 

1 teaspoon ground cardamom

In a sauce pan, melt and brown the butter over medium heat. When the foam starts to subside, add oil and stir in the ground cardamom. Cook for a couple of seconds longer and then set aside. 

To prepare the dates for the Xeedho:

1 lb. dates, seeded

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground cardamom

Place dates in a bowl and mash them down with the back of a spoon forming a paste. Stir in pepper and cardamom until well combined. *Form small balls and set aside. 

To put it all together:

Place the meat in a container to be preserved (I used a sterilized jar). Cover with the melted butter and top with the date balls. Store in the refrigerator or in a dark cool place in your kitchen until ready to use. 

*The date paste is used to form a dome over the meat when preparing the Xeedho. This protects the meat. I only made a small quantity of oodkac and did not prepared the Xeedho so, I formed small balls and placed them over the meat.

Somalis eat oodkac over canjeero for breakfast. I stuffed dates with the oodkac and served it as an appetizer. It was very yummy!

 

- Especial thanks to Halima, Samira's mom, for letting me borrow her Xeedho and for sharing tips that helped me prepare this dish.-

The Enlightened Bharata / La Iluminada Bharata

Temples in Agra - Picture from National Geographic

Indian food is different from that of the rest of the world. The taste and method of cooking is extraordinary and very distinctive.  Indian people are masters in the use of spices and aromatics.  When cooking Indian food, the layers of flavors and aromas are intoxicating. The use of spices like cumin, cardamom, nutmeg and mace impregnate the kitchen and transports you to distant and ancient places where you can experience the romance and satisfaction of a home cooked meal full of exotic flavors. Mmm, I love Indian food!

During the time I spent with my friend Monica, learning how to cook some Indian dishes, I learned some recipes but I also learned some other things -  Religion, region, state, language and caste are what differentiate Indians from one another. Each group has its own unique way of cooking. This is why Indian food is one of the most diverse in the world and there is no specific national dish in India. The food of North India is not as spicy compared to the South. More than 60% of the people in West India are vegetarians while in the East, vegetarianism is not a common practice. The ancient name for India was  Aja Nabha Varsha but another name is Bharata, which means light and knowledge. I like this name a lot, it reminds me of my brother-in-law, Bodhi Ray, who lived in India for many years and was a follower of the enlightened Osho. Some day I will write something about Bodhi Ray and his journey but now, let's continue with my discoveries about India.

I also learned that most Indian people living in the United State have two kitchens - one for western meals and another one they call a spice kitchen. In this kitchen they prepared their Indian food. If they don't have a second kitchen, they cook their spices in a make-shift kitchen in the garage or in an outdoors grill. They do this to avoid the aroma of the spices penetrating around the house. Monica and I discovered that, although in Mexico, we use some of the same spices used in India - cinnamon, cardamom, nutmeg, cumin, coriander and many more, the food doesn't come out tasting the same. However, we concluded that both cuisines are intricate and delicious in their own way. 

Monica took me to an Indian supermarket in San Diego and I was introduced to fresh fenugreek. I knew fenugreek seeds. my mom uses them in a beverage she prepares, like an iced tea. But I've never seen the plant or knew you can cook with it. That day at the Indian market was a day of discovery for me. I found many new spices and learned how to of cook familiar ingredients in a different way; the Indian way. Monica is vegetarian and she told me that when she wants to have the flavor of fried fish, she steams taro roots, smashes them down with the palm of her hand and then she fries them in a little olive oil. "They taste like fish",  she said. I haven't tried this but I bought some taro roots and will try them soon; I think this will be a good treat for my vegetarian husband. I also bought some fresh fenugreek. Monica told me how to cook this in a delicious rice which is the recipe I'm sharing here. It is called methi or fenugreek rice. 

Methi Rice

1 tablespoon oil

1 bay leaf

2 cloves

3/4 inch cinnamon stick

2 green cardamom pods

1 black cardamom pod

1/2 inch fresh ginger plus 2 garlic cloves, passed through a garlic press

1/2 cup onion, chopped (I used red onion but you can use any kind)

1/2 cup green bell pepper, chopped (you can use a spicy pepper like jalapeño or serrano)

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

2 teaspoons ground coriander seeds

1 teaspoon red chili powder

Salt to taste

2 cups fresh fenugreek leaves, washed and chopped

3 cups cooked rice (I used basmati but you can use any long grain rice)

In a large skillet, heat the oil over medium heat. Once hot, add whole spices (bay leaf, cloves, cinnamon stick and cardamom), cook until they release their aroma. Add ginger and garlic paste and let it cook for about 30 seconds. Then add the chopped onion and bell pepper. Stir and let it cook until they become a little brown. Stir in the ground spices (cumin, turmeric, coriander and red chili) and cook for about 30 seconds. Then add the fenugreek leaves and salt to taste. Cook for another minute. Add the cook rice and gently mix to combine all the ingredients. Cook until rice heats through. Serve hot.

I have enjoyed exploring the food of the subcontinent and experiencing India in my kitchen. I hope you too are inspired to cook recipes from the enlightened Bharata. 

Exploring Dishes From The Subcontinent / Explorando Platos Del Subcontinente

Photo from Knowledge

It all started with a post I read in Saborearte Entusiasma, Carmen’s blog. She awakened my cravings for Indian food. After reading her post I went out for dinner with my husband to Bombay, a local Indian restaurant. We had the most delicious dish that made me want to come home and duplicate the recipe.

The dish was Malai Kofta. The waiter described it as vegetarian meatballs but I would say they were potato dumplings. They were soft on the inside and crispy on the outside. They were covered with a creamy sauce that was sweet and nutty with a little bit of heat. Umm, so good! I promptly wrote the name and the ingredients for the sauce that were listed on the menu; cinnamon, nutmeg, mild spices and malai or cream. Although I had no idea how I was going to do it, I, for sure, was going to try to duplicate this at home!

Remember my office? Yes, my office, the one with employees from all over the world? We have a girl from India who I knew was going to help me with this recipe. Yes, I know, I can get help from the internet… I'd rather ask my friend at work. I like going to the internet for many things, including recipes. But whenever possible and as my first choice, I like asking people for recipes. When I talk to people I learn much more than just the recipe. I learn about the person, their family, their country and how a certain recipe relates to whomever is sharing it with me. I find this fascinating!

Garam Masala Whole

I asked Monica, my friend at work, about the mild spices and I told her the dish tasted like it had some nuts but the menu didn’t mention it. Yes, she told me, the sauce is made with tomatoes, onion and it has ground cashew which is what thickens the sauce. Besides the cinnamon and nutmeg, people use chili powder and other spices but she told me to use garam masala. Monica didn’t have a recipe because, as in many cultures, family recipes are not written, they are passed on from generation to generation by word of mouth. She was able to remember how Malai Kofta was made in her home back in India and she shared that with me, which made me very happy!

With Monica’s help and some research I did on the internet, I came up with a recipe for Malai Kofta which was very close to the one we had at the restaurant. I will be giving you the recipe but this is a very long process and it takes several steps, it took me all day! But I’m going to share it in several posts. Today I’m starting with recipes for three pastes; onion paste, tomato puree and cashew paste. I also have a recipe for paneer, an Indian cheese that is used in the making of koftas.

Onion Paste

1 cup chopped onion

1 bay leaf

2-3 cardamom pods

¾ cup water

In a shallow pan cook all the ingredients until the onion becomes translucent and the water evaporates. Let it cool and grind to a paste. Place in a jar and store in the refrigerator until ready to use.

Tomato Puree

3 medium tomatoes, peeled and cut in half

1 garlic clove

Water as needed

Salt and pepper to taste

In a shallow pan, place the tomatoes and garlic and cover with water. Cook until soft. Transfer only the tomatoes to a blender with salt and pepper to taste. Blend to a smooth puree. Place in a jar and store in the refrigerator until ready to use.

Cashew Paste

20 whole raw cashews

5 whole raw almonds

Milk as needed

Soak the nuts in hot water for several hours until they become soft and plump. I didn’t want to wait so I cooked them and let them boil for about 10 minutes. Transfer to a blender and grind to a paste. Add milk as needed to help the blender. The result should be a thick paste. Place in a jar and store in the refrigerator until ready to use.

Paneer

1 quart whole milk

3-4 tablespoon lemon juice

In a heavy bottomed pot, heat the milk over medium heat. When the milk starts boiling, remove from heat and stir in the lemon juice. Keep stirring until the solid curds separate from the watery whey. Allow the mixture to cool down for a few minutes and then strain through a kitchen towel draped over a bowl. Wrap the towel around itself in order to squeeze out liquid from the curds. Shape the paneer into a round and wrap tightly. You can shape your paneer into a rectangular block making it suitable for slicing and frying. My recipe does not require any specific shape so I just did a flat round. Place a heavy weight on top of the paneer to force out more moisture.  I let my paneer sit under the weight for 15 minutes, after that, it was ready to use in my recipe - for more firm paneer, let it sit longer time.  Remove from the towel and use in your favorite Indian recipe.

The three pastes can be used to season any dish and the paneer can be eaten as is or can be added to many recipes. In my next post I will show you how I used these.