Peera (Caano Baraawe) Peera فدج براوي

Peera (Caano Baraawe) فدج براوي

Peera

www.xawaash.com

Caano Baraawe (lit. Bravanese milk) is what this delicacy is known as in other parts of Somalia. The Bravanese (from Brava, Somalia) know it as peera. This name with its East Asian origins, is testament to the town’s position as an important trading centre along the coast of the Western Indian Ocean. Peera, pera, peda, pedha, is a sweet from the Indian subcontinent. It is amazing that in Gujarat, they call it penda. In Bravanese, the word penda is a verb and it means “to love”, and we (hu)penda, penda this sweet.

Living in Brava, nature was not only at your doorstep, it was also by your window sill. The chicken first then the cows made sure you had a very early morning. How can you resent them when they provided the eggs for zabalyoone (zabaglione) and the milk for peera?

After milking them in the morning, one of the youngsters would herd the cows outside the town, up the hills overlooking it and they would be left there to graze all day, returning on their own by evening. Everyone, including the cows, knew what was required of them.

Preparing peera, the traditional way, was time consuming. Low heat was used to reduce the milk and it took several hours. It was stirred occasionally and no one worried about the browning that occurred. In Brava, peera had a nice caramelly colour but we have seen peera prepared elsewhere that had a very dark brown colour.

Peera was also prepared from camel milk and it had a distinctive tangy flavour. Camel milk peera was quite chewy as we remember it, and many considered it to be the best.

The most important step in preparing peera is the khpataanisha stage. Khpataanisha is the Bravanese word for vigorously stirring the peera after taking it off the heat. It is quite tiring but it makes the peera come together (thickens and sets) and makes it less chewy.

Traditionally, no flour was using in making peera but we found that it simplifies the process and removes some of the guesswork involved in getting good results. What the flour does is that it makes the preparation of peera a lot easier for everyone.

In case your peera becomes too chewy or too hard, all is not lost. Put it back in the pot, add some milk (about half a cup), and use medium heat. Melt it and when it begins to thicken, take it off the heat and beat it with a wooden spoon until it thickens.

 

Print Recipe

Print Recipe with Photos

 

Ingredients:

(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL = 2.4 dl; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements

 

  • 2 litres Whole milk (3.25%)
  • 2 cups (400 g) Sugar
  • ¼ cup (59 mL) Canola oil
  • 3 Tbsp (45 mL) All-purpose (plain) flour
  • ½ tsp (2.5 mL) Cardamom (ground)

Recipe #2:

  • 2 cups (220 g) Full cream powdered milk
  • 2 cups (400 g) Sugar
  • 1 cup (237 mL) Whole milk (3.25%)
  • ¼ cup (59 mL) Canola oil
  • 2 Tbsp (30 mL) All-purpose (plain) flour
  • ½ tsp (2.5 mL) Cardamom (ground)

Recipe #3:

  • 1¼ cups (300 mL) Sweetened condensed milk
  • ½ cup (100 g) Sugar
  • 3 cups (711 mL) Whole milk (3.25%)
  • ¼ cup (59 mL) Canola oil
  • 2 Tbsp (30 mL) All-purpose (plain) flour
  • ½ tsp (2.5 mL) Cardamom (ground)

Directions:

Recipe #1: Ingredients


 

Recipe #1: Steps for preparing Peera

  1. In a 12 litre pot, bring the milk to a boil using medium-high heat.
  2. Add the sugar.
  3. Stir often and make sure the milk does not spill.
  4. After half an hour, it becomes sweetened condensed milk. Add 1 Tbsp oil when it starts sticking to the pot and keep stirring.
  5. When it starts to thicken, about another 25 minutes, add the flour. Stir well.
  6. Add the rest of the oil. Continue stirring and cook for 5 more minutes.
  7. Add the cardamom, stir well and take off the heat. The total cooking time is 1 hour.
  8. Stir vigorously for 2 minutes. In Brava this is called “Khpataanisha”.
  9. Transfer immediately into an oiled surface. After 5 minutes, start from the outer edges and shape into 1 inch balls.

 

Peera


 

Recipe #2: Ingredients


 

Recipe #2: Steps for preparing Peera

  1. Put the powdered milk, sugar and milk in an 8 litre pot. Mix well before turning on the heat.
  2. Cook on medium-high heat.
  3. Add the oil gradually when it starts to stick to the bottom of the pot.
  4. Add the cardamom and stir well.
  5. Add the flour and stir well. Total cooking time is 20 minutes.
  6. Take off the heat and stir vigorously.
  7. Transfer into an oiled surface.
  8. Spread with a rolling pin.
  9. Cut into the desired shape before it hardens.

 

Peera


 

Peera


 

Recipe #3: Steps for preparing Peera


 

Recipe #3: steps for preparing Peera

  1. In a 6 litre pot, put the condensed milk, sugar and milk.
  2. Cook on medium heat. Add the oil in the last 10 minutes. Stir well.
  3. Add the flour in the last 5 minutes and stir well.
  4. Add the cardamom and stir.
  5. Take off the heat stir vigorously. Cooking time is 45 minutes.
  6. Shape immediately or spread with a rolling pin. Use food safe gloves.

 

Peera

Caano Baraawe

www.xawaash.com

Caano Baraawaha waxaa magaalada Baraawe looga yaqaanaa peera. Ereyga peera asalkiisa waa af-Hindi, waxaana halkaas laga fahmi karaa inay magaalada Baraawe ahaan jirtay magaalo xiriir baacmushtari la lahayd dhulalka kusoo jeeda Badweynta Hindiya. Dhulka Hindiya peera waxay leedahay magacyo kale: peda, pera, pedha. Gobolka Gujaraat peerada waxaa looga yaqaana penda. Af-Baraawaha, erayga penda waa ficil micnihiisa waa jecloow. Peerada aad ayaan u jecelnahay. :)

Sameynta Caano Baraawaha wuxuu ahaan wax waqti dheer qaata. Dab yar ayaa lagu karin jiray, waxayna qaadan jirtay dhoor saacadood inay caanaha gursadaan. Caanaha lama kor taagnaan jirin, ee muddo kaddibba xoogaa ayaa la walaaqi jiray. Taas waxay keeni jirtay inay caanaha digsiga ku dhegaan oo gaduutaan. Caano Baraawaha aan naqiinnay wuxuu lahaa midab marriin furan. Caano Baraawaha meelaha kale wuxuu lahaan jiray midab maroon ah oo madoow u dhow.

Caano Baraawaha waxaa kaloo laga sameyn jiray caano geel, wuxuuna noqon jiray mid leh dhanaan yar. Wuxuu kaloo noqon jiray mid ka adag kan laga sameeyay caano lo’aad. Baraawe waxaa aad looga jecel yahay kan caanaha geel lagu sameeyay.

Tallaabada ugu muhiimsan marka la sameynaayo Caano Baraawaha waa walaaqidda marka dabka laga dejiyo. Lama rabo inuu adkaado markuu dabka saaran yahay. Taas waxay ka dhigeysaa wax adag oo margi oo kale ah. Waa tallaabo xoogaa dhib badan laakiin waa lagama maarmaan.

Sida asalka ah, bur laguma dari jirin Caano Baraawaha. Waxaan aragnay in uu burka fududeynaayo sameyntiisa. Baraawe markuusan toosin caano Baraawaha, waxaa lagu dari jiray sokor oo lagu walaaqi jiray marka dabka laga dejiyo. Taas waxay u baahan tahay qibrad.

Markaan dhahno ha la isticmaalo dab dhexdhexaad ah, waxaa ogaataan inuu dabka isku wada mid ahayn. Dadka qaarkood dabkooda wuu ka kulul yahay waxayna keeni kartaa inuu Caano Baraawaha margi ka noqdo ama aad inuu u adkaato. Ha ka walwalina hadday sidaas indinku dhacdo. Caano Baraawaha digsiga ku celiya waxaana ku dartaan 1/2 koob caano ah, dabkana saara. Markuu dhalaalo, xoogana billaabo inuu is qabsado, dabka ka deji, si fiicanna u walaaq. Hadduu Eebbe idmo wuu toosi doonaa, dhadhankiisana wuu kasii fiicanaanaaya.

 

Daabac Soo’da

Daabac Soo’da oo Sawirro Leh

 

Maqaaddiirta:

(QW waa qaaddo weyn – midda cuntada lagu cuno; qy waa qaaddo yar)
(1 koob = 237 mL = 2.4 dl; 1 QW = 15 mL; 1 qy = 5 mL)

 

  • 2 litir Caano dufan laga saarin (3.25%)
  • 2 koob (400 g) Sokor
  • ¼ koob (59 mL) Saliid caddeey
  • 3 QW (45 mL) Bur cad
  • ½ qy (2.5 mL) Hayl (shiidan)

Soo’da #2:

  • 2 koob (220 g) Caano boore dufan laga saarin
  • 2 koob (400 g) Sokor
  • 1 koob (237 mL) Caano dufan laga saarin (3.25%)
  • ¼ koob (59 mL) Saliid caddeey
  • 2 QW (30 mL) Bur cad
  • ½ qy (2.5 mL) Hayl (shiidan)

Soo’da #3:

  • 1¼ koob (300 mL) Caano la gursiiyay oo sokor leh
  • ½ koob (100 g) Sokor
  • 3 koob (711 mL) Caano dufan laga saarin (3.25%)
  • ¼ koob (59 mL) Saliid caddeey
  • 2 QW (30 mL) Bur cad
  • ½ qy (2.5 mL) Hayl (shiidan)

Diyaarinta:

Waxyaabaha uu ka kooban yahay: Soo’da 1aad


 

Diyaarinta Caano Baraawaha: Soo’da 1waad

  1. Caanaha ku shub digsi 12 litir qaada. Dab dhexdhexaad-sare ah saar ilaa ay ka karaan.
  2. Sokorta ku dar.
  3. Hadba walaaq si aysan caanaha u daadanin.
  4. ½ saac kaddib waxay noqonaayaan caano la gursiiyay (condensed milk). Hal qaaddo weyn saliid ku dar markuu Caano Baraawaha bilaabo inuu digsiga ku dhego. Si fiican u walaaq.
  5. Markuu culusaado (25 daqiiqo ka dib), burka ku dar. Si fiican u walaaq.
  6. Saliidda inta hartay ku dar. Kari muddo 5 daqiiqo adigoo walaaqaysa.
  7. Haylka ku dar, kaddibna walaaq. Dabka ka qaad. Muddada kariska waa 1 saac.
  8. Dabka ka qaad, kaddibna si fiican u walaaq muddo 2 daqiiqo. Walaaqiddaan af-Baraawe waxaa loo yaqaannaa “Khpataanisha”. Waa tallaabo muhiim ah.
  9. Dhaqso ka geddi. Weel saliid leh ku geddi. Shan daqiiqo kaddib, dhinacyada kasoo qaado oo kuuskuus.

 

Caano Baraawe


 

Waxyaabaha uu ka kooban yahay: Soo’da 2aad


 

Diyaarinta Caano Baraawaha: Soo’da 2aad

  1. Digsi 8 litir qaada ku shub caana booraha, sokorta iyo caanaha. Si fiican u qas.
  2. Dab dhexdhexaad sare ku kari.
  3. Saliidda kis kis ugu dar markuu bilaabo inuu hoos ku dhego.
  4. Haylka ku dar. Si fiican u walaaq.
  5. Burka ku dar, kaddibna walaaq. Muddada kariska waa 20 daqiiqo.
  6. Dabka ka deji, si fiicanna u walaaq.
  7. Meel saliid marsan ku geddi.
  8. Fidi.
  9. Sida aad jeceshahay u jarjar intuusan adkaanin.

 

Caano Baraawe


 

Caano Baraawe


 

Diyaarinta Caano Baraawaha: Soo’da 3aad


 

Diyaarinta Caano Baraawaha: Soo’da saddexaad

  1. Digsi 6 litir qaada ku shub caanaha macaan la gursiiyay, sokorta iyo caano.
  2. Dab dhexdhexaad ku kari. 10 daqiiqadoo ugu dambeeya saliidda ku dar.
  3. 5 daqiiqo ugu dambeysa burka ku dar, si fiican na u walaaq.
  4. Haylka ku dar, kaddibna walaaq.
  5. Dabka ka qaad, si fiicanna u walaaq.
  6. Kuus kuus ka dhig. Haddii aadan kulayka u adkaysan karin, qori ku fidi.

 

Caano Baraawe

Ce mets est connu sous le nom de Caano Baraawe (lait Bravanais) dans les autres régions de Somalie. Les Bravanais (de Brava en Somalie) le connaissent sous le nom de peera. Ce nom et ses origines d’Asie de l’Est, sontt un testament du rôle de la ville comme centre important de commerce sur la côte ouest de l’Océan Indien. Peera, pera, peda, pedha, est une sucrerie du sous continent Indien. Au Gujarat, elle se fait appeler penda. En Bravanais, le mot penda est le verbe pour dire “aimer”, et nous (hu)penda, penda cette sucrerie.

Quand nous habitions à Brava, la nature n’était pas seulement à notre porte, elle était aussi à notre fenêtre. Les poulets d’abord, puis les vaches s’assuraient que nous ayons un réveil toujours matinal. Comment leur en vouloir quand elles nous fournissaient les oeufs pour le zabalyoone (zabaglione) et le lait pour la peera?

Après la traite du matin, un des jeunes amenait les vaches hors de la ville, dans les collines avoisinantes et les laissait paître toute la journée, puis elles rentraient par elles-mêmes le soir. Chacun, vaches incluses, savait ce qu’il avait à faire.

Préparer la peera, à la manière traditionnelle, prenait beaucoup de temps. On faisait réduire le lait à feu doux et il fallait plusieurs heures. On le tournait de temps en temps mais on ne s’inquiétait pas de le voir brunir. A Brava, la peera avait une jolie couleur caramel mais nous en avons vu qui était de couleur marron très foncé.

La peera était aussi préparée avec du lait de chameau et elle avait un goût acidulé distinctif. La peera au lait de chameau était très élastique d’après nos souvenirs, et elle était considérée par beaucoup comme la meilleure.

L’étape la plus importante dans la préparation de la peera est le khpataanisha. Khpataanisha est le mot Bravanais qui décrit l’action de tourner vigoureusement la peera après l’avoir retirée du feu. C’est assez fatiguant mais cela fait prendre la peera (elle épaissit et durçit) et la rend moins élastique.

Traditionnellement, la farine n’était pas utilisée dans la fabrication de la peera mais nous avons trouvé que cela simplifiait le procédé et permettait d’éviter de tâtonner pour obtenir la bonne consistance. La farine rend la préparation de la peera beaucoup plus facile pour tout le monde.

Si votre peera devient trop élastique ou trop dure, tout n’est pas perdu. Remettez-la dans la casserole, ajoutez du lait (environ une demie mesure) et chauffez à feu moyen. Faites-la fondre et quand elle commence à prendre, enlevez-la du feu et battez-la avec une cuillère en bois jusqu’à ce qu’elle durcisse.

 

Imprimer la Recette

Imprimer la Recette avec Photos

 

Ingrédients:

(cs est cuillère à soupe; cc est cuillère à café)
(1 mesure = 237 mL = 2.4 dl; 1 cs = 15 mL; 1 cc = 5 mL); mesures à ras

 

  • 2 litres de Lait Entier (3.25%)
  • 2 mesure de Sucre (400 g)
  • ¼ mesure (59 mL) d’Huile de Colza
  • 3 cs (45 mL) de Farine Blanche
  • ½ cc (2.5 mL) de Cardamome (moulue)

Recette #2:

  • 2 mesure (220 g) de Lait en Poudre entier
  • 2 mesure (400 g) de Sucre
  • 1 mesure (237 mL) de Lait Entier (3.25%)
  • ¼ mesure (59 mL) d’Huile de Colza
  • 2 cs (30 mL) de Farine Blanche
  • ½ cc (2.5 mL) de Cardamome (moulue)

Recette #3:

  • 1¼ mesure (300 mL) de Lait Condensé Sucré
  • ½ mesure (100 g) de Sucre
  • 3 mesure (711 mL) de Lait Entier (3.25%)
  • ¼ mesure (59 mL) d’Huile de Colza
  • 2 cs (30 mL) de Farine Blanche
  • ½ cc (2.5 mL) de Cardamome (moulue)

Instructions:

Recipe #1: Ingrédients


 

Recipe #1: Étapes de préparation de la Peera

  1. Dans une casserole de 12 litres de contenance, amener le lait à ébullition à feu moyen fort.
  2. Ajouter le sucre.
  3. Tourner souvent et surveiller que le lait ne déborde pas
  4. Après une demie heure, le lait devient du lait condensé sucré. Ajouter 1 cs d’huile quand il commence à coller à la casserole et continuer à tourner.
  5. Quand il commence à épaissir, après environ 25 minutes, ajouter la farine. Bien tourner.
  6. Ajouter le reste d’huile. Continuer à tourner et cuire 5 minutes de plus.
  7. Ajouter la cardamome, bien tourner et sortir du feu. Le temps de cuisson total est d’une heure.
  8. Tourner vigoureusement pendant 2 minutes. A Brava, cela s’appelle “Khpataanisha”.
  9. Transférer immédiatement sur une surface huilée. Après 5 minutes, attaquer par l’extérieur et former des boules d’un pouce (2.5 cm) de large.

 

Peera


 

Recette #2 : Ingrédients


 

Recipe #2: Étapes de préparation de la Peera

  1. Verser le lait en poudre, le sucre et le lait dans une casserole de 8 litres de contenance. Bien mélanger avant d’allumer le feu.
  2. Cuire à feu moyen fort.
  3. Ajouter l’huile graduellement quand le mélange commence à coller au fond de la casserole.
  4. Ajouter la cardamome et bien mélanger.
  5. Ajouter la farine et bien mélanger. Le temps de cuisson total est de 20 minutes.
  6. Sortir du feu et tourner vigoureusement.
  7. Transférer sur une surface huilée.
  8. Étaler avec un rouleau à pâtisserie.
  9. Découper à la forme souhaitée avant que la pâte ne durcisse.

 

Peera


 

Peera


 

Recipe #3: Ingrédients


 

Recipe #3: Étapes de préparation de la Peera

  1. Dans une casserole de 6 litres, verser le lait condensé, le sucre et le lait.
  2. Cuire à feu moyen. Ajouter l’huile pendant les 10 dernières minutes. Bien mélanger.
  3. Ajouter la farine pendant les 5 dernières minutes et bien mélanger.
  4. Ajouter la cardamome et mélanger.
  5. Retirer du feu et mélanger vigoureusement. Le temps de cuisson est de 45 minutes.
  6. Mouler immédiatement ou étaler avec un rouleau à pâtisserie. Utiliser des gants pour contact alimentaire.

 

Peera

فدج براوي

www.xawaash.com

اطبع الوصفة – بدون صور

اطبع الوصفة – مع صور

المقادير

 
كوب = 237 مل، ملعقة كبيرة = 15 مل، ملعقة صغيرة = 5 مل
 

حليب كامل الدسم لتر 2
سكّر جم 400
زيت الكانولا كوب ¼
طحين ابيض متعدد الأغراض ملعقة كبيرة 3
هيل (حبهان) ملعقة صغيرة ½
الوصفة الثانية
حليب مجفف كامل الدسم جم 220
سكّر جم 400
حليب كامل الدسم كوب 1
زيت الكانولا كوب ¼
طحين ابيض متعدد الأغراض ملعقة كبيرة 2
هيل (حبهان) ملعقة صغيرة ½
الوصفة الثالثة
حليب مركز محلى كوب
سكّر جم 100
حليب كامل الدسم كوب 3
زيت الكانولا كوب ¼
طحين ابيض متعدد الأغراض ملعقة كبيرة 2
هيل (حبهان) ملعقة صغيرة ½

 

طريقة التحضير:

 

المكونات: الوصفة الأولى


 

طريقة تحضير الفدج البراوي: الوصفة الأولى

يستخدم قدر سعة 12 لتر. يغلى الحليب على نار بين المتوسطة والعالية -1
يضاف السكر -2
ويحرك حتى لايفور الحليب وينكب -3
بعد نصف ساعة يصبح حليب مركز محلى، يضاف ملعقة من الزيت عندما يبدأ ان يلتصق بقاع القدرويقلب باستمرار -4
بعد 25 دقيقة يضاف الدقيق ويقلب باستمرار -5
يضاف ما تبقى من الزيت ويطهى لمدة 5 دقائق مع التقليب المستمر -6
يضاف الهيل و يقلب، يرفع من على النار -7
يقلب لمدة دقيقتين. فى مدينة براوة هذه الخطوة تسمى “خبتانشة” وهي خطوة مهمة جداً -8
ينقل الى وعاء مدهون بالزيت. بعد 5 دقائق تشكل كرات صغيرة -9

 

فدج براوي


 

المكونات: الوصفة الثانية


 

طريقة تحضير الفدج البراوي: الوصفة الثانية

يستخدم قدر سعة 8 لتر. يخلط الحليب المجفف والسكر والحليب. -1
تستعمل نار بين المتوسطة والعالية -2
يضاف الزيت تدريجيا عندما يبدأ ان يلتصق بقاع القدر ويقلب باستمرار -3
يضاف الهيل و يقلب -4
بعد 20 دقيقة يضاف الدقيق ويقلب باستمرار -5
يرفع من على النار ويقلب لمدة دقيقتين -6
ينقل الى وعاء مدهون بالزيت -7
يفرد الفدج -8
يقطع قبل ان يتجمد -9

فدج براوي


فدج براوي


طريقة تحضير الفدج البراوي: الوصفة الثالثة


 

طريقة تحضير الفدج البراوي: الوصفة الثالثة

يستخدم قدر سعة 6 لتر. يخلط الحليب المركز المحلى والسكر والحليب. -1
تستعمل نار متوسطة. يضاف الزيت في آخر 10 دقائق -2
يضاف الدقيق في آخر 5 دقائق ويقلب باستمرار -3
يضاف الهيل و يقلب -4
يرفع من على النار ويقلب لمدة دقيقتين -5
يشكل الى كرات صغيرة او يفرد ثم يقطع -6

فدج براوي

 

 

 

 

 

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69 Responses to Peera (Caano Baraawe) Peera فدج براوي
  1. Falis
    February 15, 2013 | 5:00 am

    Asc walaalaheeyga jizaakumulaah qeyr xogiina alah idin barakeeyo cunada macaan

    • A&L
      February 15, 2013 | 11:47 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Aamiin. Mahadsanid walaal.

  2. um asmaa
    February 15, 2013 | 6:06 am

    asalaamu caleykum walaalaheyga qaaligoow aadaa umahadsantihiin allaah ajar iyo xasanaad hanigasiiyo dhamaantiin waxqabadkiina wanaaga quruxda baddan niyadiin allaah haniiyeelo idinka iyo intaa jeceshihiinba wallaal jazaakallaahqheyrakum

    • A&L
      February 15, 2013 | 11:49 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Adigaa mahadda mudan walaal. Qayr ayaan kuu rajaynaynaa, adduun iyo aaqiro. Mahadsanid.

  3. DEEQA
    February 15, 2013 | 10:04 am

    scw masha allah walalahay aad ayad u mahad san tihiin xayaka laah wabayaka walaalayaal waxaan inka codsan laha inaad noo soo galisan calolayda sida loo sameyo khayra aya idin rajaynayaa

    • A&L
      February 15, 2013 | 11:50 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Adigaa mahadda mudan walaal. Hadduu Eebbe idmo waan soo gelin doonnaa. Waa ku mahadsan tahay faallada.

  4. Maryama
    February 15, 2013 | 10:23 am

    Asalamu Aleikum wr wb. walaheeyga qaaliga waad ku mahadsantihiin waqtika aad ino hurteen iyo sida wanaagsan aad noogu so bandhigteen cuntadii aadka u macaaan Allaha ajar iyo xanaat anan laso goobi karin ka idinka siiyo, aad baan u jeclaan jiray Caano Baaraawe galabkasta Jimcaha baa inola sameyn jiray:D Mahadsanidiin marlabaad, Illahey dartiis bana idin jeclahay caafimad ku waara wallaheyga

    • A&L
      February 15, 2013 | 11:55 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Walaasheenna qaaliga ah, Ilaahay ha ku jeclaado. Aad iyo aad ayaa ugu mahadsan tahay faalladaan qaaliga ah. Waan ku faraxnay.

  5. Sarah
    February 15, 2013 | 11:24 am

    How come everyday I look and if there is something new and I’m first to comment I’m always last

    • A&L
      February 16, 2013 | 12:08 am

      Sarah, your comment wasn’t the first. You didn’t see the comments that were posted before yours, because we didn’t release them by then. We don’t decide on the sequence of the comments. Thank you very much. We appreciate your comments.

  6. Najma
    February 15, 2013 | 1:26 pm

    you are not alone for that. But we both love this web site and I am hoping that this website will never ever go down. Hope hope. Because I had seen some other websites that did stop working after me fellowing them for while now :(

    • A&L
      February 16, 2013 | 12:13 am

      We will try our best to be there for you. God willing, we will continue. Thank you very much for taking the time to comment.

  7. nasra
    February 15, 2013 | 4:00 pm

    Salamis. Mahadsanidin caano baraawe waa sugeyney(reerka dhan) . Waxaan idinka codsanaa Kalaamuudo, Aaa arkey Laban fiidiyoo oose yar -yar, laakiin ma Dhama. Haddii ay idiin suurto gasho. Mahadsanidiin sida hufan oo hagaagsan ee aad noogu soo bandhigtaan cunooyinka.

    • A&L
      February 16, 2013 | 12:17 am

      Idinkaa mahadda mudan. Hadduu Eebbe idmo waan ku tala jirnaa hal fiidiyo inaan ka dhigno Kalaamuddada. Aad iyo aad ayaa u mahadsan tihiin.

  8. nasra
    February 15, 2013 | 4:05 pm

    Qoraalka. Kore ka raalli noqda. Waxaa qortey gabadheyda. Yeeriskey idinku baraneysaa. Waa run Kalaamuudo waa la dhararooyaa… mshadsaniddiin.

    • A&L
      February 16, 2013 | 12:23 am

      Waan ku faraxnaa qoraalada dhalinta yar. Waan soo gelin doonnaa insha’Allaah. Wax yar inoo samra. Mahadsanidiin.

  9. ifraah
    February 16, 2013 | 6:08 am

    masha allah illlah wax ka qer badan ha idin kugu badalo waa inuu faa ii deesiin waana ku mahadsan tihiin waxaa nasoo gali saan lada loos looska lakariyo ooo sokorta lagu daro

    • A&L
      February 16, 2013 | 7:39 pm

      Aamiin walaal. Aad iyo aad ayaa u mahadsan tahay. Hadduu Eebbe idmo waan soo gelin doonnaa. Qayr ayaan kuu rajaynaynaa.

  10. Umi
    February 16, 2013 | 6:49 pm

    :) Mashallah . Jakahallhu Kheir . Caano barawe my favorite. Sweet memories from back home. I love it . I am excited to try the new receipe#2 I can’t wait I’m drooling by just looking it looks beautiful. I’ve never done with powered milk but condensed milk.Khushukura zaydi. You guys keep up the amazing job, inshallah I’m looking forward to the laddu and ninaac loss receipe in the future . Shukran once again. God bless you.

    • A&L
      February 16, 2013 | 8:22 pm

      Umi, thank you very much for your nice comment. Good choice. It is the easiest, it cooks in 20 minutes only. God willing, we will post all the other recipes you requested. We wish you all the best.

      • Umi
        February 17, 2013 | 12:50 pm

        Your welcome. :) inshallah I will do it today and post how it was . 20 mins is perfect time ..I can’t wait. Shukran. I shall wait for it in the near future the other receipes & God be with you all.

  11. Umi
    February 16, 2013 | 6:51 pm

    One more thing, how’s the texture for #2 receipe ? Is it like the matlutaa?
    Thanks

    • A&L
      February 16, 2013 | 8:25 pm

      It is like crumbly fudge.

  12. Yasmine (Scarborough)
    February 16, 2013 | 8:25 pm

    Thanks Layla

    • A&L
      February 16, 2013 | 8:27 pm

      You are most welcome, Yasmine.

  13. fadumo
    February 17, 2013 | 9:17 am

    ad ayaan uga helay caano barawaha caadi mahan

    • A&L
      February 17, 2013 | 11:29 pm

      Waan ku faraxnay inaad jeclaatay. Mahadsanid walaal.

  14. Umi
    February 19, 2013 | 7:36 pm

    Asalamu Calykum all, so I tried the recipe it was fairly easy I’m glad I did my husband loved it but I prefer the taste of the original caano barawe….only thing I cooked it a little over 20 mins but still tastes great if microwaved a little. Jakallahu Kheir once more.

    • A&L
      February 19, 2013 | 10:40 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Thank you very much for letting us know.

  15. Adriana
    February 21, 2013 | 6:07 pm

    As soon as I saw the picture I thought these were laddoos. I can’t believe how simple the recipe is and wonder if it would work with almond or coconut milk. It’s surely worth a try :) Mouthwatering pictures, as always!

    • A&L
      February 21, 2013 | 11:03 pm

      Coconut milk will make it very oily, but it is worth trying it with almond milk. We hope to post the Somali version of laddu. Thank you very much for your comments.

  16. umu canab
    February 24, 2013 | 2:55 am

    asc waalyaal aad baan iidiin salaamaa ilaah qeeyr badan haidin kasiiyo hoow shaan qaaligaa ood noohurteen walaal waxaan idin weeydiinaa markaan kariyo oon dhigu miiga adkaanaa mise waacaadi

    • A&L
      February 24, 2013 | 9:36 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Waa ku mahadsan tahay salaanta wacan. Adigana qayr badan ayaan Ilaahay kaaga baryaynaa. Soo’da koowaad waxay noqonayasaa midda jiidanta, labada kalena afka ayey ku burburaayaan. Mahadsanid.

  17. Abdikadir
    February 25, 2013 | 10:57 am

    ASC Dhamaan Shaqaalaha, Maalmulka, howlwadeenada iyo qof walabo oo gacan kageystay misne juhdi ama oraah fikireed kadhiibatayba hab sami u socodka iyo wanaaga uu inoo haayo Webkan aynu kaga faa iideyno Cunno karinta.
    Hajiro Weligiis Maashaa’Allaah aadaa umahadsantihii http://Www.Xawaash.com

    • A&L
      February 25, 2013 | 10:03 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Aad iyo aad ayaa ugu mahadsan tahay salaanta wacan iyo faallada fiican aad inoo soo qortay. Waan ku faraxnaa markaan maqalno inaad ka faa’iidaysanaysaan. Qayr badan ayaan kuu rajaynaynaa.

  18. Uma AbdAllaah
    February 26, 2013 | 8:54 am

    As salaam aleykum wa rahmat Allaah wa baraktuh,

    BarakAllaah feekum for this great website, may Allaah bless you for sharing your recipes.

    For the peera, can you use semi-skimmed milk instead of whole milk?

    JazakAllaah khayran

    • A&L
      February 26, 2013 | 11:40 pm

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      Thank you very much for your comment. You could possibly use it but the result will not be as good.

  19. Maryan cimow
    February 28, 2013 | 10:31 am

    Asalaama caleykum,aad iyo aad ayaad ugu mahadsantihiin barnamiijyadiina oo dhan waa waxtar weyn oo qaas ahaan ey ka faideystaan dhalaanka yurub iyo waalidka ilowey nocyada kala duwan ee raashinkeena saasna u sii wada howsha wanagsan,ILAAH ha idila garab galo.

    • A&L
      February 28, 2013 | 11:30 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Aad iyo aad ayaa ugu mahadsan tahay faallada fiican. Waan ku faraxnay inaad jeclaatay goobta Xawaash. Qayr ayaan kuu rajaynaynaa.

  20. fadumo
    February 28, 2013 | 6:09 pm

    asc hal wax aa rabaa inaan ogaado saliida iyo burka qasab miya inaa lugu daro wa shukran

    • A&L
      March 1, 2013 | 12:22 am

      Haddaadan ku darin wuxuu noqonaayaa wax jiijiidmaaya. Burka iyo saliidda waxay ka dhigaayaan wax afka ku burbura. Haddaadan rabin inaad bur ku dartid waa inaad sokorta u kordhisid.

  21. Axmed
    March 5, 2013 | 12:33 am

    Walalayal waan jeclahay caana baraawaha mar marka qaarna anigaa xaafada kusuubiyo waana mahad santihiin sida aad inoogu faa,idesen qeyr ayaa idiin rajeena

    • A&L
      March 6, 2013 | 12:08 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Adigaa mahadda mudan walaal. Waan ku faraxnay faalladaada. Mahadsanid.

  22. sumaya
    March 5, 2013 | 7:02 pm

    Asalam Calaykum walaalayaal marka hore waan idiinka mahadcelinayaa for this recipe and all others ones that are here i made the second recipe exactly the way you guys showed except i added one cup of sugar instead of two cups i didn’t get brown color and it became chewy but the taste was good so my question is did the sugar made a difference in the recipe or the i did something wrong? i really love caano baraawe and i wanna try it again and also ilaa iyo intee maalmood ayuu banaanka yaali karaa markii la sameeyo jazaaka Allah qayr

    • A&L
      March 6, 2013 | 1:03 am

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      The sugar makes all the difference. In fact, we have already reduced the sugar. In Brava they used to add more sugar than what is specified in the recipe. We compensated by adding a little flour. It is the sugar that helps it to brown and become crumbly.

      You can leave the Peera on the counter for up to a week. Store it in an air tight container so it won’t dry. Thank you.

  23. maryan fahiye
    March 6, 2013 | 1:36 am

    ASCWW maashaa ALLAH wl aad baa u mahadsantihiin aadna waad noogu faaiideyseen ALLE miisaanka xasanaadka ha idiinku daro. wl wxn idinka codsanayaa inaad iga caawisaan sidaan u karsan lahaa green coffee aan guriga ugu samaysan lahaa maadaama aanan helenaynin mid diyaarsan. waa mahasantihiin.

    • A&L
      March 6, 2013 | 10:05 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Adigaa mahadda mudan walaal. Waa ku mahadsan tahay faallada iyo ducada. Hadduu Eebbe idmo waan soo gelin doonnaa sida qaxwada loo sameeyo.

  24. anisa
    March 9, 2013 | 9:26 am

    thank you macanto just want to ask you lada loos hadaa awoodid iyo kashaato macanto thanks is lovley i love it xxx

    • A&L
      March 11, 2013 | 12:53 am

      Adigaa mahadda mudan walaal. Kashaato mar hore ayaan soo gelinay. Hadduu Eebbe idmo ladu waa soo gelin doonnaa. Mahadsanid.

  25. Abdullahi
    March 17, 2013 | 12:35 pm

    I made recipe 2 but it came out very sticky. Did I cook it for too long? Thanks!

    • A&L
      March 18, 2013 | 10:56 pm

      If you cook it for long it will be hard; we think you should cook it longer. Also do not try to reduce the sugar. Thank you.

  26. Humi
    March 20, 2013 | 5:19 am

    Assala mo alykum,
    After seeing the pics, I thought OH this is penda from Gujarat. How it is in somalian cuisine. Wow. Its really amazing to see how foods are adapted from different cultures & make their own.
    I prepare it by the 3 method mentioned. Great food blog.
    Well I am from Gujarat.

    Tc,
    Humi

    • A&L
      March 21, 2013 | 9:53 pm

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      Thank you very much for your comment. Those who live along the Indian Ocean coasts have a lot in common. We are not surprised that you have something very similar. Somali cuisine has been influenced by many cultures.

  27. sumaya
    March 28, 2013 | 5:18 pm

    Asalam calaykum just waxaan idiin dhihi lahaa amazing. runtiina ayey ahayd the sugar does makes a different i tried it again and it was amazing my childhood ayaan soo xasuustay maalinwalbo ayaan jeclaan jiray in aan cuno shilin walbo aan helo waan aruurin jirin waxaana sugi jiray maamada xaafada soo marto oo saxanka ku wareejiso macmacaanka so guys Thanks A lot and JAZAAKA ALLAH QAYR

    • A&L
      March 29, 2013 | 10:53 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Waan ku faraxnay inay kuu hagaagtay oo aad jeclaatay. Waa ku mahadsan tahay inaad nala wadaagtay xasuusta yaraantaada iyo berisamaadkii waddankeenna. Mahadsanid walaal. Qayr ayaan kuu rajaynaynaa.

  28. shamsa
    April 8, 2013 | 1:43 pm

    asalama aleykum,
    i would like to know can i substitute oil with sunflower oil?coz i cant find canola oil.Thanks

    • A&L
      April 8, 2013 | 3:32 pm

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      You can use any type of flavourless oil, like vegetable oil, sunflower oil, corn oil. Thanks.

  29. Leyla
    April 15, 2013 | 11:20 am

    aanku bilaabo MAASHA ALLAH, gacantaada ilaahay hakuu daayo sister. waan isku dayay caana baraabo walaahi waa ii toosay maasha allah. waayo waayo ayaad nasoo xasuusisay sis. jazaaka allaah. Sis- waxaan qabaa su’aal ah ICUN KA, walaashay waan isku dayay maanta anigoo hamuun uqabo laakin nasiib wanaag ma iitoosin, mana aqaano sababta. Wuxuu iiga noqday adeeg iyo markuu foornada kujirayba wuu fidsamaaya markaan soo bixiyay wuxuu noqday adeeg iyo waa balaartay waana madoobaaday. waliba waxaan kasoo saaray foornada asagoo wali waqtigii looqabtay aan lagaarin oo eheed 18-20min kuma jirin dabka. walaashay ilaahay qayr badan haku siiyee maxaa iiga qaldan icun adkaaday iyo oo fidsamay macnii balaartay. waliba markaan saxanka saaraayay waan kuus kuusay sida aan vedio ga ka arkay. mahadsanid sis.

    • A&L
      April 15, 2013 | 11:58 pm

      Mahadsanid walaal. Waan ku faraxnay inaad jeclaatay. Sida aad tilmaantay waxaa muuqata sokorta inay kaaga badatay. Icunka hadduu sokor ku bato wuu kala daataa iyo wuxuu noqdaa wax qababacleenaaya. Macmacaanada marka la sameynaayo haddaanan cabbir lagu socon ma hagaagaan. Waxaa loo baahan yahay koobka cabbirka ama miisaan in la isticmaalo. Markale isku day ee nala socodsii.

  30. Liina
    April 15, 2013 | 11:30 am

    Asc maasha allalh walaal aad iyo aad ayaan kuugu duceeyay. waxaad iiga dhigtay cheif kkkk. ilaahay abaalkaas hakuu gudo. macaanto laakin caano baraaba ha markaan isku dayay waa iitoosay laakin maalinta labaad wuu adkaatay xoogaa mana aqaano sababta. laakin maalintii koobaad fartaa layska qaniinaayay kadib wuu sii adkaanaayay. maxaa keeno taas. hope to hear you soon so that I can try again. again JAZAAKA ALLAH QAYRAN.

    • A&L
      April 16, 2013 | 12:12 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Waan ku faraxnay ducadaada iyo faalladaada. Ilaahay ajar iyo xasanaad ha kaa siiyo. Waxaa loo baahan yahay weel aan hawo galeynin in lagu shubo. Haddii banaanka layska dhigo wuu adkaadaa. Haddu adkaado microwave-ka ayaa wax yar lagu kululayn karaa. Mahadsanid walaal.

  31. zakariya
    May 13, 2013 | 10:03 am

    asc wr wb marka dhaman bahda iyo shaqalaha webka xawaash.com waan u mahadcelinaya sida wanagasan ee furfuran ay inooga cawiyenan barashada macmacanka wadankena aad ayana uga hela inan an barto wayabaha aan qasatan anaga dhaqanka u lehnahay markale iyo markale tusen takk

    • A&L
      May 13, 2013 | 8:26 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Adigaa mahadda mudan walaal. Waan ku faraxnay inaad jeclaatay goobta Xawaash iyo inaad ka faa’iidaysanaysid. Aad iyo aad ayaa u mahadsan tahay.

  32. muna
    May 26, 2013 | 11:04 am

    Asc walaalayaal aad ayaad umahadsantihiin ilaahey qayr haydin siiyo aad ayaan uga faa’iidaysanay webkan,waxaan umaleynaa inaad noo noqoteen hooyo camal oo gabdhaheeda wax bareysa ilaahey haydinka abaal mariyo.

    • A&L
      May 27, 2013 | 12:08 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Ducadaada iyo faalladaada aad ayaan ugu bognay, waanna ku faraxnay. Ilaahay ha kaa abaalmariyo. Mahadsanid walaal.

  33. Hibaq
    July 28, 2013 | 7:32 pm

    Can I use 2% milk instead?

    Thanks for the site!

    • A&L
      July 29, 2013 | 1:50 am

      Yes, you can, but the full cream milk is better. Thanks.

  34. Beelo saed
    October 26, 2013 | 11:35 am

    asc dhamaantiin waad ku mahad santihiin bandhiga fiican aad xawaash.com noogu soo bandhigteen taas oo ah barashada cuntada thanks

    • A&L
      October 27, 2013 | 10:58 am

      Adigaa mahadda mudan walaal. Waan ku faraxnay faalladaada.

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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.