Somali Plantain Stew (Maraq Moos Bukiini) Ragoût de Plantains à la Somali مرقة بموز الجنة

Somali Plantain Stew (Maraq Moos Bukiini) Ragoût de Plantains à la Somali مرقة بموز الجنة

 

If you have never had a plantain, it tastes pretty much like a potato when a raw or semi-ripe plantain is cooked. We prepared this stew for some guests and they all thought they were eating potatoes. 

Plantains are a staple food in southern Somalia and are added to both savoury and sweet dishes. In this post, we show two different methods of cooking plantains. For the stew, we used a semi-ripe plantain which is much easier to peel than a green one and takes much less time to cook. It is not recommended to use very ripe plantains in stews as they will easily disintegrate and will also make the stew taste too sweet.

For the fried plantains, we used ripe fruit that we sliced thinner. You could use semi-ripe plantains but when you fry them, they will taste like french fries. When you fry very ripe plantains, they taste almost like fried bananas. For most Somalis, this would be the perfect accompaniment to rice. It is a delightful combination of sweet and savoury.

Enjoy this traditional and delicious Somali stew.

 

Si vous n’avez jamais goûté de plantain, un plantain vert ou à moitié mûr aura un goût de pomme de terre une fois cuit. Nous avons préparé ce ragoût pour des invités et ils ont tous pensé qu’ils mangeaient des pommes de terre.

Les plantains sont un aliment de base dans le Sud de la Somalie et sont utilisés dans les plats aussi bien salés que sucrés. Dans cette recette, nous vous montrons deux méthodes différentes de cuisson des plantains. Pour le ragoût, nous avons utilisé un plantain à moitié mûr qui est beaucoup plus facile à peler qu’un plantain vert et nécessite beaucoup moins de cuisson. Il est déconseillé d’utiliser des plantains trop mûrs en ragoûts car ils se désintégreront et ils rendront le plat trop sucré. 

Pour les plantains frits, nous avons utilisé un fruit mûr que nous avons tranché fin. Vous pouvez utiliser des plantains à moitié mûr mais quand vous les aurez frits, ils auront le même goût que des frites. Lorsque vous faites frire des plantains très mûrs, ils ont presque le même goût que des bananes frites. Pour la plupart des Somalis, ils sont l’accompagnement parfait du riz. C’est une combinaison délicieuse de sucré-salé.

Régalez-vous avec ce délicieux ragoût traditionnel Somali.

 

Ingredients for the stew (Waxyaabaha maraqa laga kariyay) Ingrédients du ragoût

 

Ingredients:

(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL; 1 Tbsp = 15 mL; 1 tsp = 5 mL) all level measurements
(1 Tbsp Vegeta Seasoning Mix (18 g) = 2 Maggi or Knorr bouillon cubes = 2 tsp salt) 

Serves 6

½ cup (118 mL) Canola oil
1 Onion (sliced)
3 Large garlic cloves (minced)
1 Tbsp (15 mL) Xawaash
1 tsp (5 mL) Turmeric powder
1 ½ lb (680 g) Beef shoulder with bones (cubed)

1 Tbsp (15 mL) Vegeta seasoning or 2 bouillon cubes (Maggi, Knorr, etc.) or 2 tsp salt
¼ tsp (1.25 mL) Black pepper (ground)

4 Hot peppers (optional)
3 Tomatoes (peeled & diced)
4 cups (948 mL) Hot water
1 Semi-ripe plantain (cut into 1″ or 2½ cm thick slices)
1 Green pepper (diced)
½ cup (118 mL) Cilantro (chopped)

Served with rice and fried plantains (find the recipes below) 

 

Waxa loo baahan yahay:   

(QW waa qaaddo weyn – midda cuntada lagu cuno; qy waa qaaddo yar)
(1 koob = 237 mL; 1 QW = 15 mL; 1 qy = 5 mL)
(1 QW maraq qudaar “Vegeta” = 2 mukacab Maggi ama Knorr = 2 qy cusbo)

Ku-filan 6 qofood

½ koob (118 mL) Saliid caddeey
1 Basal (jarjaran)
3 Tuun (toon) la-xoqay
1 QW (15 mL) Xawaash
1 qy (5 mL) Huruud
1½ lb (680 g) Garab lo’aad oo lafo leh (haddii aad hilibka aad u-jeceshahay, waxaa ka-dhigi kartaa 1 kiilo hilib)
1 QW (15 mL) Maraq qudaar Vegeta  ama 2 Mukacab (Maggi, Knorr, iwm) ama 2 qy cusbo
¼ qy (1.25 mL) Filfil madoow (shiidan)
4 Basbaas cagaar (waa ka-dhaafi kartaa)
3 Yaanyo (oo la-fiiqay lana jarjaray)
4 koob (948 mL) Biyo kulul
1 Moos bukiini oo xoogaa bisil
1 Barbaooni cagaaran (la-jarjaray)
½ koob (118 mL) Kabsara caleen (la-jarjaray)

Waxaa lagu qaddimay bariis iyo moos bukiini la-shiilay (soo’da hoos ayay ku-qoran tahay)

 

Ingrédients:

(cs est cuillère à soupe; cc est cuillère à café)
(1 mesure = 237 mL; 1 cs = 15 mL; 1 cc = 5 mL) mesures à ras
(1 cs de Condiment Vegeta (18 g) = 2 bouillon cubes Maggi ou Knorr = 2 cc de sel)

Pour 6 personnes

½ mesure (118 mL) d’Huile de Colza
1 Oignon (émincé)
3 Grosses Gousses d’Ail (hachées)
1 cs (15 mL) de Xawaash
1 cc (5 mL) de Poudre de Curcuma
1 ½ livre (680 g) d’Epaule de Boeuf avec l’Os (détaillée en cubes)
1 cs (15 mL) de Condiment Vegeta ou 2 bouillon cubes (Maggi, Knorr, etc.) ou 2 cc de sel
¼ de cc (1.25 mL) de Poivre Noir (moulu)
4 Piments (optionnel)
3 Tomates (pelées et coupées en dés)
4 mesures (948 mL) d’Eau Chaude
1 Plantain à demi-mûr (coupé en tranches de 1 pouce ou 2.5 cm d’épaisseur)
1 Poivron Vert (coupé en dés)
½ mesure (118 mL) de Coriandre (haché)

Servi avec du riz et des plantains frits (voir la recette ci-dessous)

 

Ingredients (Waxyaabaha kale ee loo baahan yahay) Ingrédients

 

Peel and dice the tomatoes (Yaanyada fiiq oo yaryareey) Peler et couper en dés les tomates

 

Preparing the stew (Diyaarinta maraqa) Préparer le ragoût

1. Using medium heat, fry the onions in the oil for 3 minutes, then add the garlic. 2. Add the Xawaash spice mix and turmeric powder. 3. Add the beef, the Vegeta seasoning and the ground black pepper. Cook for 4 minutes before adding the tomatoes. 4. Add the green chilli, if using. Add the tomatoes. 5. Add the hot water. 6. Cover and cook on medium heat for ½ hour. 7. Add the sliced plantain and the chopped green pepper. 8. Cover and cook on medium heat for another ½ hour. 9. Add the chopped coriander. It is ready to serve with rice (see recipe below), grits, anjero, or sabaayad.

1. Basasha dallac muddo 3 daqiiqo, kaddibna tuunta ku-dar. Hal daqiiqo isku-shiil. 2. Xawaashka iyo huruudda ku-dar. 3. Hilibka ku-rid digsiga. Maraq qudaarta Vegeta iyo filfisha shiidan ku-dar. Afar daqiiqo kari intaadan yaanyada ku-darin. 4. Basbaas cagaarka ku-dar (waa ka-dhaafi kartaa). Yaanyada ku-dar. 5. Biyaha kulul ku-dar. 6. Dabool oo dab dhexdhexaad ah ku-kari muddo ½ saac ah. 7. Moos bukiiniga iyo barbarooniga cagaaran ku-dar. 8. Dabool oo dab dhexdhexaad ah ku-kari muddo ½ saac ah9. Kabsaro caleenta jarjaran ku-dar oo dabka ka-dhemi. Waxaad ku-cuni kartaa bariis (soo’da hoos ayay ku-qoran tahay), soor, canjeero, ama sabaayad.

1. Frire les oignons dans l’huile 3 minutes à feu moyen, puis ajouter l’ail. 2. Ajouter le mélange d’épices Xawaash et la poudre de curcuma. 3. Ajouter le boeuf, le condiment Vegeta et le poivre noir moulu. Cuire 4 minutes avant d’ajouter les tomates. 4. Ajouter les piments si vous en utilisez. Ajouter les tomates. 5. Ajouter l’eau chaude. 6. Couvrir et cuire à feu moyen pendant ½ heure. 7. Ajouter le plantain tranché et le poivron vert découpé. 8. Couvrir et cuire à feu moyen 30 minutes de plus 9. Ajouter le coriandre haché. Le plat est prêt à être servi avec du riz (voir la recette ci-dessous), de la bouillie de maïs, anjero, ou sabaayad.

Somali Plantain Stew (Maraq Moos Bukiini) Ragoût de Plantain Somali مرقة بموز الجنة

 

Short-grain rice (Calrose) Bariis kuuskuusan (Kaalroos) Riz rond

 

Rice

4 cups (948 mL) Water
2 tsp (10 mL) Vegeta seasoning or 1⅓ bouillon cubes (Maggi, Knorr etc.) or 1⅓ tsp salt
2 cups (400 g) Short grain rice (Calrose)
1 Tbsp (15 mL) Olive oil

 

Bariiska

4 koob (948 mL) Biyo
2 qy (10 mL) Maraq qudaar Vegeta ama 1⅓ mukacab (Maggi, Knorr, iwm.) ama 1⅓ qy cusbo
2 koob (400 g) Bariis kuuskuusan (Kaalroos ama bariis Masaari)
1 QW (15 mL) Saliidda oliifada

 

Preparing the rice (Diyaarinta bariiska) Préparer le riz

1. Wash the rice 3 times but do not soak. 2. Bring the water to a boil, then add the Vegeta seasoning. 3. Add the olive oil and mix well. 4. Add the rice. 5. When it comes to a boil, mix very well. 6. Cover and cook for 13 minutes using the lowest setting on your stove.

1. Bariiska 3 goor dhaq laakiin biyo hala-dhigin. 2. Markay biyaha karkaraan, ku-dar maraq qudaarta Vegeta. 3. Ku-dar saliidda oliifada, kaddibna si-fiican u-walaaq. 4. Bariiska ku-shub. 5. Marka uu soo karo, si-fiican u-walaaq6. Dabool oo dabka ugu gaaban ku-kari muddo 13 daqiiqo.

1. Laver le riz 3 fois sans le laisser tremper. 2. Faire bouillir l’eau, puis ajouter le condiment Vegeta. 3. Ajouter l’huile d’olive et bien mélanger. 4. Ajouter le riz. 5. Dès que l’ébullition reprend, bien touiller. 6. Couvrir et cuire 13 minutes au feu le plus bas possible.

Plantains (Moos Bukiini) موز الجنة

 

Xawaash (Somali spice mix) & Vegeta seasoning mix (Xawaash iyo maraq qudaar Vegeta) Xawaash (Mélange d’Epices Somali) & condiment Vegeta

 

Fried Plantains

2 Ripe plantains
¼ tsp (1.25 mL) Vegeta seasoning
¼ tsp (1.25 mL) Xawaash
¼ cup (59 mL) Canola oil for frying

 

Moos Bukiini La-shiilay

2 Moos bukiini bisil
¼ qy (1.25 mL) Maraq qudaar Vegeta
¼ qy (1.25 mL) Xawaash
¼ koob (59 mL) Saliid caddeey oo lagu shiilo mooska

 

Plantains Frits

2 Plantains mûrs
¼ cc (1.25 mL) de Condiment Vegeta
¼ cc (1.25 mL) de Xawaash
¼ de mesure (59 mL) d’Huile de Colza pour la friture

Plantains seasoned with Xawaash and Vegeta (Moos bukiini la-mariyay Xawaash iyo maraq qudaar Vegeta) Plantains assaisonnés au Xawaash et au Vegeta

 

Preparing the fried plantains (Diyaarinta moos bukiiniga la-shiilay) Préparer les plantains frits

1. Peel the ripe plantains. 2. Cut on a bias into ½” or 1¼ cm thickness. 3. The sliced plantains. 4. Add the Xawaash spice mix and the Vegeta seasoning. Coat well. 5. Using medium heat, fry the plantains in the oil. Fry for 2 minutes on the first side then flip over. 6. Fry for 1½ minutes on the second side. Drain on paper towels.

1. Moos bukiiniga fiiq. 2. U-jar gaballo buurnidooda tahay ½” ama 1¼ cm. 3. Moos bukiiniga oo jarjaran. 4. Ku-dar Xawaashka iyo maraq qudaarta Vegeta. Si-fiican u-wada mari. 5. Dab dhexdhexaad ah ku-shiil. Dhinaca koowaad 2 daqiiqo shiil, kaddibna dhanka kale u-rog. 6. Dhinaca labaad 1½ daqiiqo shiil. Xaanshiyaha jikada (paper towels) saliidda uga saar.

1. Peler les plantains mûrs. 2. Couper en biais des morceaux d’ ½ pouce ou 1,2 cm d’épaisseur. 3. Les plantains coupés. 4. Ajouter le Xawaash et le condiment Vegeta. Bien recouvrir. 5. Frire les plantains dans l’huile à feu moyen. Frire 2 minutes d’un côté puis retourner. 6. Frire 1½ minute de l’autre côté. Égoutter sur du papier absorbant. 

 

Fried plantains (Moos bukiini la-shiilay) Plantains Frits

 

Fried plantains (Moos bukiini la-shiilay) Plantains Frits

 

Somali Plantain Stew (Maraq Moos Bukiini) Ragoût de Plantain Somali  مرقة بموز الجنة

 

 

 

 

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32 Responses to Somali Plantain Stew (Maraq Moos Bukiini) Ragoût de Plantains à la Somali مرقة بموز الجنة
  1. Muniirah
    September 14, 2012 | 8:27 am

    ascwrwb waaw esh calaa cunto lakin muuska midka cadiga makusameen kara mise moos bukeeni lee larabaa jazakkumullahu khayran jazza ascwrwb

    • A&L
      September 14, 2012 | 9:22 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh,
      Muus bukiini ayuu ku-fiican yahay. Muuska caadiga oo aad cayriin u-ah ama cagaaran waad isticmaali kartaa, laakiinse dhadhanka isku mid ma ahan. Muus bukiini sida bataatada ayuu u-dhadhamaa. Mahadsanid.

      • ayaan
        December 14, 2014 | 9:00 am

        salamalaikum, fadlan muus bakiini wa maxay. ma muus qaydhinba mise waa muus nockale ah oo wadankena laga helo. thanks

        • A&L
          December 16, 2014 | 8:14 pm

          Waa muus ka duwan muuska la cuno, waddankeenana waa laga helaa.

  2. faynuus
    September 14, 2012 | 10:24 am

    Moos Bukini all the way. My yaya(ayeyo) loves moos bukini. she makes the sweat kind though. Thank you for posting this.

    • A&L
      September 14, 2012 | 9:24 pm

      Hopefully we will post the sweet version too. Thank you for taking the time to comment.

  3. um asmaa
    September 14, 2012 | 10:02 pm

    asalaamu aleeykum walaalaheyga qaaligoow aadaa umahadsantihiin facal qeerkiina wanaaga quruxda badan niyadiina allaah niiyeelo hortiin reediin hareerihiin nuur tislamiin walaal xiiso gaaraa uqabaa anigoo marwalba ooga sheekeeya dadkeyga soomaali jooga waxyaabaha xiisaha uqabo sida soor barransada mooska maraq iyo macaanba bataati maboori laakiin maanta waxaas dhamaan xawaashaa iga xaqab tiray baraka fi xawaah walaaleheyga qaaligoow dhamaantiin mahada allaah leh waamahadsantihiin dhamaantiin waqtigiina qaaliga inoo hurteen walaal cunakasto oon xawaash kalasocda midkasta xiiso gaaree iileedahay shukur lakum jamiican jazaakallaah khr baarakallaah fiikum dunyaa wal aqhr

    • A&L
      September 14, 2012 | 10:55 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh,
      Aad iyo aad ayaa u-mahadsan tahay. Walaal qaali ah ayaad tahay. Waan ku-faraxnaa faallooyinkaada iyo ducooyinka fiican. Jazaakillaah khayr wa baaraka fiiki.

  4. ayan abdullahi ali
    September 15, 2012 | 3:03 am

    asc, masha’alaah aad ayd u mahadsan tihiin walalayaal kheyr badan allaha idinsiiyo, inaga reer muqdisho hadii an nahay a lot of resources (vegetables and fruits) ayn heysanaa hadana inta badan kama fa’iideysan naqaano aad ayd u mahadsan tihiin fahanka qaaliga ee aad noo abuurteen illah kheyr badan ha idinka siiyo walalayaal.

    • A&L
      September 15, 2012 | 10:13 pm

      Wacalaykum Assalaam Waraxmatullaahi wabarakaatuh,
      Adigaa mahadda mudan walaal. Hadduu Eebbe idmo qudaar iyo furuuto kalena waan soo gelin doonnaa. Aad iyo aad ayaa ugu mahadsan tahay faalladaada.

  5. saabiriina
    September 15, 2012 | 1:34 pm

    as wr wb maasha alaah aad baan ugu helaAA MAASHA ALAH WAA KU MAGHADSANTAHAY WALAALAYAAL MA SOO GALIN KARTAA SIDA LOO SMAEEYO ROOTIGA

    • A&L
      September 15, 2012 | 10:17 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh,
      Hadduu Ilaahay yiraahdo waan soo gelin doonnaa. Mahadsanid.

  6. Celmah
    September 19, 2012 | 3:15 am

    Assalamo alaykun.
    This is Celmah from Hong Kong. I want to try this recipe but here are some of my questions :
    1. Can I use lamb leg cubes instead of beef for this stew ? My family and I love lamb.
    2. If I cannot find plantain here, can I just use one semi-ripe banana in this stew ?
    3. If I run out of time to make the somali spice Xawaash, can I use any other herb / spice for the time being ? (Of course I will definitely try making Xawassh but need to buy a mortar and order the spices from our Indian grocery store first)

    Thank you very much for your sharing. I really love your website. A few days ago I tried to make Yoghurt Coconut Chicken again. This time, as you pointed out in my previous post, I cooked on medium heat and it did not burn my pot. Thanks so much. My family likes this dish very much.

    Celmah

    • A&L
      September 19, 2012 | 9:45 pm

      Wa’alaikum As-salam Warahmatullahi Wabarakatuh,
      Yes, Celmah, you can use cubed leg of lamb. You can also use potatoes if you cannot find plantains or green bananas (cannot be peeled without a knife). Do not use semi-ripe bananas. Use ground cumin and/or coriander instead of xawaash. Thank for your comment and questions.

  7. Celmah
    September 19, 2012 | 9:58 pm

    Thank you but can i ask if you mean fresh coriander orground coriander seed ? I got both in the kitchen. Also what is the quantity for ground cumin and coriander ?

    Thanks so much. I will try this recipe this weekend.
    Celmah

    • A&L
      September 21, 2012 | 8:50 pm

      We mean coriander and/or cumin seeds (ground). You can use 1/2 a tablespoon coriander and 1/2 a tablespoon cumin.

  8. said
    September 21, 2012 | 1:37 pm

    Thank you walal. made this recipe and loved it.. it will now be very common in our household. thanks to you. god bless

    • A&L
      September 21, 2012 | 8:53 pm

      You are most welcome. We are happy you liked it. Thanks for the comment.

  9. OsloTaxi
    October 13, 2012 | 3:37 pm

    Thank you…..
    REER Oslo Waa ku ladnaanay xawaash.com.
    cunto aa ku dhamaatay meeshaan,
    Waxtar wayn uu uleeyahay ummada iskaabulada oo dhan..

    • A&L
      October 14, 2012 | 10:55 am

      Adigaa mahadda mudan walaal. Waan ku-faraxsan nahay inuu waxtar idiin leeyahay oo aad ka-faa’iidaysanaysiin. Waa ku-mahadsan tahay inaad nala socodsiisay.

  10. Ev
    October 17, 2012 | 11:14 pm

    In a world full of food complications, you make cooking so simple. I’ve tried out most of your food and my family loves it. I’ll be trying this one out for tomorrows dinner,Wish me well. The plantains look great. can’t wait to taste. Thanx for sharing your recipes with us.

    • A&L
      October 17, 2012 | 11:24 pm

      Thank you for boosting our energy level with your great comment. We wish you good luck with the recipe. Have fun with it.

  11. Safiye
    October 18, 2012 | 11:58 am

    Slc aad ayaanu uga helnay sida fiican ee aad nogu fahfahisan .aad Ayad ugu mahadsantahin .cimridherer iyo cafimaad ayan ilahay idinka rajeenaya. Waxan ilahay ka baryaya in somalidu ay sidan o kale waxi ilahay baray dadkoda oga faaideeyan .waxad wax no barten dhalinyaradi ilahay
    ha idin dayo halka ka si wada .

    • A&L
      October 18, 2012 | 9:45 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh,
      Waa ku-mahadsan tahay hadalada wacan iyo ducada wanaagsan. Waxaan kuu rajaynaynaa qayr iyo farxad.

  12. xawa
    November 26, 2012 | 1:51 pm

    maansha alah ilahay ajar haidika siyo wabsit kan wax badan aan ka faiday waxan islaha waxa tagan cuno karis la kin markan arkay wabsitkan waxba ma aqan jasaka lah waxa samaysan wax habaysan oo casre ah waxan idin oran lahaa book kasamaya aan gadano bookgu waa noo oolayaa idinka na wexe idinka baxay si ay idinku so nogdan waa mahadsan tehin

    • A&L
      November 26, 2012 | 10:06 pm

      Aad iyo aad ayaa ugu mahadsan tahay faallada iyo dhiira gelinta. Hadduu Eebbe idmo waxaan ku-tala jirnaa inaan sameyno e-book. Ilaahay waxaan kaaga baryaynaa qayr badan oo aan dhammaan. Mahadsanid.

  13. omer
    November 27, 2012 | 6:25 am

    asallamu calaykum walaalayaal, waad ku mahadsantihiin cinwaanadaan faaidada leh oo aan dareemi karo waqtiga iyo kharajka aad galiseen, alxamdulilaah fursad ayey ii tahay inaan arko markii iigu horeysay web cuntada somaliga ka faaloonayo, markale waad mahadsantihiin wlaalayaal.

    • A&L
      November 28, 2012 | 7:48 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Adigaa mahadda mudan walaal. Waan ku-faraxnay hadalada wacan iyo faallada fiican. Waxaan rajaynaynaa inaad ka-faa’iidaysatid Xawaash. Aad iyo aad ayaa u-mahadsan tahay.

  14. Zaynab
    May 22, 2013 | 1:35 pm

    Assalamu Calaykum,

    This is a great recipe! I have a request, can you all add a recipe for maraq that goes with white rice?

    Waad Mahadsintiheen. Jazakumullahu Khayran.

    • A&L
      May 22, 2013 | 10:51 pm

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      How did you know that our next recipe is Maraq (stew) that is great with white rice. We will try to find the spy who let out the secret. :)

  15. LUULA
    May 26, 2013 | 10:58 am

    ASC. Waad mahad santihiin sida wanaagsan oo aad nooga haqab tirteen karinta cuntada. Moosbukeeni caanaha qunbaha&subag iyo sokor lagukariyo unbaan aqiinay,waan idinka faa’iidnay A&L. XAWAASH waxbadan ayuu kabedelay cuntoo yinka laga cuno guryaha SOOMAALIYEED.Jisaakumallaah.

    • A&L
      May 26, 2013 | 11:58 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Adigaa mahadda mudan walaal. Waan ku faraxnay inaad jeclaatay. Aad iyo aad ayaa ugu mahadsan tahay faallada wacan.

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About (Annaga)
Qui Sommes Nous نبذة عنا

We are a husband and wife team and we live in Canada. In a world full of food complications, we make cooking very simple. Our recipe videos will make your cooking easy, relaxed and enjoyable. We bring you the foods we love from Somalia and from around the world.