Somali Rice (Bariis) Riz à la Somali

Somali Rice (Bariis) Riz à la Somali

We have tried rice dishes from different parts of the world and we had some nice experiences.  One thing, however, never fails to amaze us.  It is how delicious Somali rice is, considering that it is not a staple food in Somalia.  Yes, Somali restaurants serve rice, but for the majority of Somali households in urban areas, pasta is what is consumed on a daily basis.  In villages and rural areas across Somalia, the main food is Soor (grits) made of either corn or sorghum.

Yet when Somalis invite guests to their home, they serve them rice.  Huge platters of rice, flavoured with spices that compliment the natural aroma of the rice.  The rice is garnished with Somali Rice Topping (a unique blend of vegetables, raisins and Xawaash).  Then on top of that is the crowning glory: chunks of delicious goat meat.  Yum!

It is a feast for the eyes.  Then you dig in, literally.  Forget about the spoon and fork.  They have yet to invent an implement that is better than a hand, that can rip a piece of meat, cut a slice of banana, and scoop some rice in one fell swoop.  

 

Nous avons goûté des plats de riz de différentes parties du monde et toujours avec plaisir. Une chose, cependant nous étonne toujours. C’est que le riz à la Somali est vraiment délicieux, d’autant plus qu’il n’est pas un aliment commun en Somalie. Oui, les restaurants Somalis servent du riz, mais la plupart des foyers Somalis en zones urbaines, ce sont les pâtes qui sont consommées quotidiennement. Dans les villlages et les zones rurales de Somalie, la nourriture principale est Soor (gruau) de maïs ou de sorgho.

Pourtant quand les Somalis ont des invités à la maison, ils leurs servent du riz. De grands plats de riz, parfumés aux épices qui se mettent en valeur l’arôme naturel du riz. Le riz est accompagné de Garniture pour riz Somali (un mélange unique de légumes, raisins secs et Xawaash). Et au dessus de tout ça la cerise sur le gâteau: des morceaux de délicieuse viande de chèvre. Yum!

C’est un régal pour les yeux. Puis vous attaquez. Pas besoin de cuillère et de fourchette. Il reste encore à inventer un instrument plus efficace qu’une main, qui peut déchirer un morceau de viande, couper une tranche de banane, et ramasser du riz en un seul geste.

 

Ingredients:

3 cups Long grain basmati rice
1 Onion (diced)
4 Garlic cloves (minced)
3 Tbsp Canola oil (or any other vegetable oil)
2 Tbsp Butter (optional)
1 Tbsp Vegetable seasoning salt or (Maggi)
½ tsp Xawaash (click on link)
1 stick Cinnamon
¼ tsp Ground cardamom
4.5 cups Lamb stock (see recipe below) 

Lamb stock:
¼ lb Lamb (or goat) riblets or any inexpensive lamb pieces with bones
1 Onion (diced)
3 Garlic cloves (minced)
2 tbsp Canola oil (or any other vegetable oil)
½ tbsp Vegetable seasoning salt or (Maggi)
6 Cardamom pods
1 stick Cinnamon
½ tsp Whole black peppers
7 cups Water

 

Waxa loo baahan yahay:

3 koob  Bariis basmati 
1 Basal (la-jarjaray)
4 Tuun ama toon (shiidan)
3 QW Saliid caddey 
2 QW Buuro ama subag (waad ka-dhaafi kartaa)
1 QW Maraq qudaar (Vegeta) ama (Maggi)
½ qy Xawaash (meeshaan guji)
1 qori Qorfe
¼ qy Hayl shiidan
4.5 Koob Maraq hilib ari (soo’da hoos ka-fiiri) 

Maraq hilib ari:
¼ lb  Hilib ari
1 Basal (la-jarjaray)

3 Tuun ama toon (shiidan)
2 QW Saliid caddey 
½ QW Maraq qudaar (Vegeta) ama (maggi)
6 xabo Hayl
1 qori Qorfe
½ qy Filfil madoow
7 koob biyo

 

Ingrédients:

3 mesures de Riz Basmati long grain
1 Gros Oignon (en dés)
4 Gousses d’Ail (hachées)
3 cs d’Huile de Colza (ou huile végétale)
2 cs de Beurre (optionnel)
1 cs de Condiment Légumes
½ cc de Xawaash (cliquer sur le lien)
1 bâton de Cannelle
¼ de cc de Cardamome moulue
3 mesures de Bouillon d’Agneau (voir la recette ci-dessous)

Bouillon d’Agneau:

¼ de livre de côtes d’Agneau (ou chevreau) ou tout bas morceau d’agneau avec l’os
3 Gousses d’Ail (hachées)
2 cs d’Huile de Colza (ou huile végétale)
½ cs de Condiment Légumes
6 Gousses de Cardamome
1 Bâton de Cannelle
½ cc de Poivre Noir en grains
5 mesures d’Eau

 

Directions:

Prepare the lamb stock.  Sauté the onions, garlic, and the spices in the oil.  Add the meat and cook for about 2 minutes then add the water.  Let it simmer until the stock reduces to about 4.5 cups.

 

Sida loo kariyo:

Diyaari maraqa hilibka ari. Basasha saliidda ku-dalac, tuunta iyo carcarafta ku-dar. Hilibka ku-rid isku walaaq muddo 2 daqiiqo. Biyaha ku-shub. Kari ilaa maraq oo 4.5 koob ah uu ka-haro.

 

Instructions:

Préparer le bouillon d’agneau. Faire sauter les oignons, l’ail, et les épices dans l’huile. Ajouter la viande et cuire pendant 2 minutes puis ajouter l’eau. Laisser mijoter jusqu’à ce que le bouillon ait réduit à 3 mesures.

 

Lamb Stock - Bouillon d’Agneau

While the stock is reducing, wash the rice until the water runs clear.  Then soak the rice in cold water for half an hour.

Maraqa intuu ka-karaayo, bariiska si-fiica u-dhaq. Biyo qaboow la-dhig muddo nusu saac.

Pendant que le bouillon réduit, laver le riz jusqu’à ce que l’eau soit claire. Puis tremper le riz dans l’eau froide pendant une demi-heure.

 

Basasha saliidda ku-dalac, tuunta ku-dar, carafta ku-dar. Bariiska oo biyaha aad ka-miirtay ku-dar. Shiil muddo 5 daqiiqo. Maraqa aad miirtay ku-shub. Si-fiican u-walaaq. Dab yar ku-kari muddo nusu saac ama ilaa uu ka-bislaado.

Utiliser une grande casserole peu profonde (sauteuse) pour que le riz cuise uniformément. Faire sauter les oignons, l’ail, et les épices dans l’huile et le beurre. Quand les oignons deviennent translucides, ajouter le riz essoré et cuire pendant 5 minutes.

Utiliser un tamis pour verser le bouillon chaud sur le mélange de riz. Ajouter la viande. Couvrir la casserole et cuire à feu doux pendant une demi-heure. Ne pas ouvrir le couvercle et laisser sortir la vapeur.

 

Somali Rice

Somali Rice - Riz à la Somali

 

 

 

 

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92 Responses to Somali Rice (Bariis) Riz à la Somali
  1. Ladan Cadde
    October 20, 2011 | 6:51 pm

    This is such a great site and what a wonderful recipe. hambalyo Leila and Abdullahi. Keeping Somali culture alive in spite of political and economic hardships and challenges is a great thing.

    • A&L
      October 20, 2011 | 9:51 pm

      Thank you Ladan. You are very kind. We are trying to do our little bit and we are enjoying every moment of it.

    • fathi
      July 27, 2012 | 3:10 pm

      this is the best site thank you so much for sharing wonderful food.

      • A&L
        July 27, 2012 | 11:31 pm

        Thank you so much for your nice comment. Ramadan Karim.

  2. Mohamed
    December 22, 2011 | 8:37 pm

    Maashaa Allah!,what an amazing and beneficial website,may almighty Allah reward you for your efforts. I would recommend your page be linked to other popular Somali sites,so that many young Somalis can benefit from it.
    “Mar dhow tartan ayaan la gali doonaa xaaskeyga!”

    Awguuriyo!,you made us all proud.

    • A&L
      December 22, 2011 | 10:51 pm

      Thank you very much Mohamed. As for competing with your wife, we think that the first rounds will definitely go to her. But don’t lose hope… if you take over all the cooking for a few months and let her rest, you’ll probably catch up to her. Cheers!

  3. Habiba
    January 5, 2012 | 12:22 pm

    This is my favourite rice dish! Thanks for posting it shall be our dinner tonight God willing.

    • A&L
      January 5, 2012 | 12:52 pm

      Enjoy!

  4. amal
    February 12, 2012 | 3:25 pm

    Hi i love ur recipes!!! but i have one question, what is the recipe for vegetable seasoning? is it an ingredient most somalis use? thank you

    • A&L
      February 12, 2012 | 11:35 pm

      The vegetable seasoning we use is Vegeta Gourmet Seasoning. It is similar to Maggi cubes, but we like Vegeta brand because it is available as a NO MSG seasoning mix.

  5. Fadumo
    March 4, 2012 | 1:22 pm

    Salaamu aleekum, Walaalkay waan ku salaamay. Salaanta islaanka ayaan kugu salaamay. Bariiska ma haysaa video-kiisa. Ja’askal khayr.

    • A&L
      March 7, 2012 | 8:05 pm

      Salaanta waan kaa guddoonnay, waana mahadsan tahay! Weli ma-samayn video-ha bariiska. Insha-Allah waan sameyn doonnaa.

  6. eleonoramel
    March 15, 2012 | 3:57 pm

    che buono, con sambusa e muffo…sono il top della cucina somala!!!

    • A&L
      March 15, 2012 | 11:27 pm

      Grazie mille!

  7. samira
    March 16, 2012 | 8:35 am

    waa arin fican

  8. Sabrina
    March 31, 2012 | 7:43 pm

    hello i used Chicken Seasoning so it would replace the vegetable seasoning was that a good or bad thing cause the rice tates just fine with out the potatoes

    • A&L
      March 31, 2012 | 11:44 pm

      The vegetable seasoning salt can be replaced with chicken seasoning. We use the potatoes as a garnish for special occasions.

  9. fadumina
    April 3, 2012 | 4:55 pm

    asc walaal hambalyo ayaan ku leeyahay walaal bariiska sidaan ayaan u kariyaa marka dhibka jira waxa waaye bariiska korga ayuu ceeyriin ka noqdaa biyaha kuma badsho dabkana waan u gaabshaa maxaa u sabbab ah ayaad u ma leyneysaa ricekana waan dhaqaa biyana waan ladhigaa for half and a hour. thanks alot sis

    • A&L
      April 4, 2012 | 8:45 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuhu,
      Waxaa muuqata biyaha inay ku yar yihiin, biyaha waa inay ka sara maraan bariiska. Digsigana hadduu ku yar yahay wuu kala bislaanaayaa.
      Bariiska wuxuu ku fiican yahay digsi ballaaran in lagu kariyo. Mahadsanid.

  10. Hani
    April 4, 2012 | 11:20 am

    walaal waxaan ka cadsaneynaa bariiskaaan oo video ah waa hadii aad awoodo waxaana kaaga mahad celinayaa had iyo jeer howsha aad u heyso umuda somaliyeed mahadsanid

    • A&L
      April 4, 2012 | 9:07 pm

      Waan ku talajirnaa inaan soo gelino video-ga bariiska, hadduu Eebbe idmo. Mahadsanid.

  11. shankaron
    May 6, 2012 | 1:35 pm

    Can you plz upload a video for this recipe

    • A&L
      May 6, 2012 | 11:51 pm

      We will, God willing.

  12. Falestine
    May 7, 2012 | 5:39 pm

    Hello. OMG i cant thank you enough, i made rice for the first time, and i used this recipe of yours, it turn out great. excited about it. cant wait to try more recipe from this site. Thanks Again. :)

    • A&L
      May 7, 2012 | 10:32 pm

      We hope you enjoy exploring the website. There are many more recipes to come, God willing.

  13. Ayan
    May 30, 2012 | 3:41 pm

    Asalamu Aleykum my Brother and Sister,

    This dish looks so great. I really want see the video.
    Thank you.

    • A&L
      May 30, 2012 | 11:15 pm

      Wa-alaikum as-salaam,
      We are planning to make a video for Somali rice, God willing. Thanks.

  14. zainab
    June 3, 2012 | 7:39 am

    Thank you so much for this wonderful site. If only i had known about this site i would have enjoyed cooking….can you please upload a video on this …as i would like to cook this :-)

    • A&L
      June 4, 2012 | 12:06 am

      Thank you for you for taking the time to comment. We will post a video for Somali rice, God willing.

  15. fowzia
    June 26, 2012 | 5:17 am

    thanks for your site for cooking it will help lots of pple jisaa kalah qayr

    • A&L
      June 26, 2012 | 11:23 pm

      Thank you for your comment.

  16. Walaal Midnimo Soomaali
    July 10, 2012 | 3:01 am

    Masha’Allah! Waad Mahadsantahay walaal halkaa ka sii wad ,
    waxan rabay inaad ii sheegto makhaayad inaad leedahay iyo meesha ay ku taalo , i like my somali food , but i miss it as i am in abroad ,europ ! thank walaal and tell me what you said in somali the spice called “cinnamon” i forgot it

    • A&L
      July 10, 2012 | 9:41 pm

      Adigaa mahadda mudan wlaal. Maqaayad ma-qabno laakiin cunto kariska waan fududeynay si uu qof walba u-karsado cunto fiican. “Cinnamon” waa qorfe. Mahadsanid.

  17. Xasan Yare
    July 23, 2012 | 3:10 pm

    Walaalayaal Cabdalla iyo Leila. Bariiskaan Video-giisa aa Beello ahaan lahaa ama Af Somali ayadoo lagu qoro instractions ka . Mahadsanidiin

    • A&L
      July 23, 2012 | 7:19 pm

      Hadduu Eebbe idmo video af-Soomaali ku-qoran ayaan soo gelin doonnaa. Mahadsanid.

  18. Jasmine Omar
    July 30, 2012 | 6:45 pm

    Mashallah may Allah reward you. Seriously this website is wonderful and you are getting blessing because you teach a person how to cook and they are able to feed their family because of you. again thank you.

    • A&L
      July 30, 2012 | 11:46 pm

      Thank you very much for your generous comment, and thank you for your confidence in us.

  19. Jasmine Omar
    July 30, 2012 | 6:48 pm

    And I just want to adds you did such a great job with the website and video, pics, detained instruction. BRAVO!

  20. wafa
    September 4, 2012 | 6:37 pm

    I have a guest coming over tomorrow and wanted to make this recipe. just wanted to ask whats the best part of lamb should i buy and how should i have it chopped (I want the one in the picture if possible) and can you please give me the recipe for a chilli sauce i can make. also one more question how did you make the potato that’s shown on the picture. sorry for the many questions but I’m a new learner. thank you very much

    • A&L
      September 4, 2012 | 10:21 pm

      We used riblets (sarar in Somali) to cook the rice. Have the riblets chopped into small pieces. The meat that is shown in the picture, on top of the rice, is roasted lamb or goat cut into large pieces. Here is the link for the roasted goat http://xawaash.com/?p=739. For that recipe you should use fresh goat or lamb. For the potatoes, use the Somali rice topping http://xawaash.com/?p=518.

      There is a recipe for chilli sauce in the Bajiya post http://xawaash.com/?p=953. God willing, we hope to post recipes (with video) for basbaas (Somali chilli sauce). Thank you.

  21. wafa
    September 5, 2012 | 3:11 am

    thank you very much. i just love your website.

    • A&L
      September 5, 2012 | 9:19 pm

      You are most welcome. Thank you for being a fan.

  22. Fatima
    September 22, 2012 | 7:06 pm

    Am i seeing tomatoes in the 1st and second set of pictures or is it my eye because there is no mention of tomato in the original recipe

    • A&L
      September 22, 2012 | 9:39 pm

      There is no tomato in this recipe.

      • fatima
        September 22, 2012 | 9:48 pm

        ahh i see thank you!!

        Your recipes are brilliant, i really cannot wait to try them out :-) ! Allah hafiz!!

        • A&L
          September 23, 2012 | 10:15 pm

          Thank you so much for your nice comment.

  23. Araie
    October 18, 2012 | 10:14 am

    waah delicious food…somali food

    • A&L
      October 18, 2012 | 9:33 pm

      Thank you.

  24. Qaali
    October 29, 2012 | 5:25 pm

    you are amazing people, Thank you so much, this is absolutely beyond beautiful. May Allah Bless Xawaash.Com Team. I appreciate the great job you’re doing and the time you guys took to make this wonderful website. I’ve found your website from a friend a week ago, I have been great a cooker since, my husband loves my new cooking style lol, and My Mom can’t believe it too, it’s my secret recipe and I am not telling them lol. I truly appericiate it. Thank you.
    LOVE
    Qaali 

    • A&L
      October 29, 2012 | 7:55 pm

      Thank you so much for your lovely words and AMAZING comment. It is great encouragement. We are happy that everyone likes the recipes. Do share those your secret recipes. :)

      • Qaali
        October 31, 2012 | 1:40 pm

        I will share it with my friends thank you agian :)

  25. Maryan
    October 30, 2012 | 3:05 pm

    Guys thanks so much for teaching us how to make anykind of food thanks again

    • A&L
      October 30, 2012 | 7:20 pm

      You are most welcome sister. Thank you for taking the time to comment.

  26. muna
    November 18, 2012 | 7:08 pm

    i love your recipes they are really nice and well explained we like to thank you for that.
    i was just thinking it will be nice if this one had a video like the other ones it will be good
    and again thank you

    • A&L
      November 19, 2012 | 9:44 pm

      God willing, we will make a video for it. Thank you for you comment and for your confidence in our recipes.

  27. Ismail
    November 24, 2012 | 10:45 am

    Thanks to you both for making this brilliant site.
    Ive been visiting this website every week for recipes since
    I started university . The recipes are brilliant and the website
    is very well put together. May allah bless both of you
    Please carry on adding more recipes as well .

    • A&L
      November 25, 2012 | 12:43 pm

      Thank you very much, Ismail, for the great comment and thank you for your confidence in our recipes. We are very happy that you found the website helpful.

  28. W. Ahmed
    January 15, 2013 | 8:40 pm

    I’ve made this a few times and I really like it, Jazakum’Allahu Khairan.
    One question walaalayaal: If I don’t have lamb riblets or bones for the stock, can I use a lamb stock cube, or any other alternative and get the same taste? Also, if I can use stock cubes, approximately what quantity? Thank you.

    I’ve also made your meatballs, somali pilaf, creme caramel, tilapia curry, chicken steak, liver…my favourites are the meatballs; I’ve made them a few times and even made a chicken mince variety. Thank you so much, may Allah reward you.
    Xawaash is favourited on my tablet!

    • A&L
      January 15, 2013 | 9:18 pm

      Thank you very much for letting us know. You can use any type of stock you like or 3 cubes of Maggi, Knorr or any type you prefer. 1 Tbsp Vegeta = 2 bouillon cubes. We are happy that you have tried all those recipes. We wish you all the best. Thank you.

  29. Mustaf
    February 11, 2013 | 3:10 am

    Xawaash teaam aad iyo aad ayaad u mahadsantihiin, hada aniga ayaa isla yaaba cuntada aan sameeyo waxaan oo xasuustaa BACK HOME :) Thank you again. Ilaahay ajar ha idinka siiyo howsha aad wadaan.

    • A&L
      February 11, 2013 | 3:56 pm

      Waan ku faraxnay cunta kariskaada inuu fiicnaaday. Waa ku mahadsan tahay inaad nala socodsiisay.

  30. abdulahi
    February 11, 2013 | 9:18 pm

    Hi very helpful website Am gonna share it with my friends on my facebook :) thank you kheer illah ha idin siiyo

    • A&L
      February 11, 2013 | 9:19 pm

      Thank you very much for your nice comment. We wish you all the best.

  31. Nasra Ali
    March 18, 2013 | 10:51 am

    Thank you for the lovely website and it is really useful for learning Somali cooking for the younger generation. However how come there is no video for this recipe?

    Jazakallah Khery

    • A&L
      March 18, 2013 | 11:32 pm

      When we started the website we did not make videos for the recipes; later on we added the videos. God willing, when we get time we hope to make videos for those recipes. Thank you very much for your kind words. God bless you.

  32. Sucdi
    April 6, 2013 | 11:53 am

    Sister can you please make a video on how to make the fries and raisins in the rice? it looks so good. Thank you

    • A&L
      April 6, 2013 | 5:48 pm

      God willing, we will make it. Thank you for your patience.

  33. fatuma
    April 10, 2013 | 7:44 am

    I dont like using royal basmati rice because they are to thin and break so can I use the deer basmati rice cant find the rice you use SELLA basmati rice, Isn’t the Sella basmati parboiled rice same for the deer basmati its parboiled right?

    • A&L
      April 11, 2013 | 11:27 am

      You can use any parboiled basmati, but soak it for a longer time. You may also need to adjust the cooking time, depending on how long you have soaked the rice. Thank you.

      • fatuma
        April 12, 2013 | 9:49 am

        thank you and can you please make a video on how to make nafaqo mines always break when i fry it and do you no my great grandma khadija we live in ohio

        • A&L
          April 12, 2013 | 11:59 pm

          Thank you very much for your comment. God willing, we will add it to the list. Do you mean Khadija Bahluul (MaaKhadija)?

          • fatuma
            April 14, 2013 | 2:56 pm

            okay thanks yes you know her thats my great grandma and her daughter luul thats my grandma luul.

          • A&L
            April 15, 2013 | 11:39 pm

            We are related. Nice hearing from you. Thank you.

  34. a
    May 7, 2013 | 11:07 pm

    nice

    • A&L
      May 8, 2013 | 12:44 am

      Thanks!

  35. a
    May 7, 2013 | 11:08 pm

    somali food is the best and we all love somali food and all australia people love somali food and i am somali girl thanks for all who love somalia

    • A&L
      May 8, 2013 | 12:48 am

      Thank you very much for your comment. With the current situation in Somalia, Somalies need every ounce of encouragement.

  36. Mukhtar
    July 9, 2013 | 2:58 pm

    I just discovered your website, and I have the say it is exceptionally amazing. I really like the professionalism and the wonderful recipes you have. Keep up the good work! You make us all proud!

    I would add my voice to those who have described their love for the bariis recipe and toppings. Whenever you are able to make a video, please post.

    …I am one happy (and very impressed) fella! can’t wait to try all these amazing recipes.

    • A&L
      July 9, 2013 | 6:43 pm

      Bother Mukhtar, we are delighted by your comment. It is appreciated. Thank you very much. God willing, we will make a video for the Somali Rice. God bless you and Ramadan Kareem.

  37. saciida
    July 15, 2013 | 2:10 pm

    masha allah waa kufarxay sida aad uu bareysan muslimiinta cunadaan macaan jazakullahi qayran.

    • A&L
      July 15, 2013 | 11:00 pm

      Ilaahay ha kaa abaal mariyo hadalada wacan. Mahadsanid walaal.

  38. Ruun Xawaadle
    July 24, 2013 | 12:18 pm

    MaashaALLAH this is Amazing! I never though that I will see somali website which is such a kinda interesting. brother keep the spirit alive. we really needed this website. and from now on I will be using your recipes. I really loved it and so happy that I found it. RABI hakuu saaidiyo aqoontada iyo xirfadaada xaga cunada somaliyeed.

    • A&L
      July 24, 2013 | 1:59 pm

      Thank you so much for your kind words. We are happy you like the website. We wish you all the best.

  39. ali
    September 15, 2013 | 8:59 am

    masha alaah bahda xawaasha aad iyo aad ayaa u mahad san tihiin ilaahay ha idinka abaal mariyo wanaaga umda muslimka aad u haysaan run ahaanti aniga aad ayaan ugu farxay waayo waxyaabo badan ayaan aad ugu faa.iiday

    • A&L
      September 15, 2013 | 9:08 pm

      Aad iyo aad ayaa ugu mahadsan tahay faallada aadka u fiican aad inoo soo qortay. Waan ku faraxnay inaad ka faa’iidday. Qayr ayaan kuu rajaynaynaa.

  40. Ahmed Jama
    March 4, 2014 | 11:47 am

    Asalamu calaykum

    Maaashaaalllah, you guys are fantastic beyond beneficial. Thank you so much. Keep up the good work. I never thought I could make myself my moms bariis without supervision…thanks to xawaash.com I impressed very hostile guests. ..THE INLAWS!!!!

    • A&L
      March 4, 2014 | 10:26 pm

      Wa’alaikum Assalam, Ahmed.
      We are very happy the website was so helpful for you, and that you were able to impress your in-laws. Thank you for letting us know.

  41. أم عبدالله
    March 10, 2014 | 4:07 pm

    هل من الممكن استبدال اللحم بالدجاج؟ما التعديلات اللازمة في هذه الحالة؟ جزاكم الله خير

  42. sarah
    April 17, 2014 | 10:05 am

    Asalamu alaykum layla and abdulahi
    I saw the recipe you sent me i forget to mention in my last commennt that it was a rice topping .my mom is really desperate to see the topping you made without frying in oil.it also takes less than half hour maybe 25 minutes to cook not the topping you made with tomato and corriander

  43. New
    June 2, 2014 | 12:12 am

    Where has this site been my whole life?! Mashallah, you guys have created a masterpiece… It’s so nice and heartwarming to see this site with all my childhood recipes all neatly presented. Often as a young Somali who was born aboard it feels like there is nothing to be proud of our home. This site is a reminder of our rich and proud history, our food is delicious and tells a story about our heritage in itself.

    I’m really impressed with the enthusiasm and dignity the stories on this site are conveyed. My husband isn’t Somali, and mother lives aboard so this site is really helpful for me to keep my culture and roots alive. Now, I can stop making easy Mexican and Indian meals I can eat the meals my mother cooked for me as a child. And that’s entirely thanks to you both Leila & Abdullahi, aw gyro to you both are an inspiration and a testament to Somali strength and pride. Kept on shining, Amin!!

    • A&L
      June 2, 2014 | 8:04 pm

      What a wonderful a comment! We don’t know how to thank you for your kind words of praise. It is very gratifying to see how this website has benefited you. Please let us know if there are any foods which you like that we have not posted yet. You are right that for quite some time now positive stories from Somalia are rare.

      Thank you very, very much. We wish you all the best.

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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.