بسكويت

These biscuits (cookies) take us back to Somalia, and in particular to childhood in Brava. Mornings start very early and almost everyone would wake up to a cup of coffee (kahawa in Bravanese; qaxwo in Somali). Somali coffee is not at all strong and in Brava it is rated PG-6, meaning that it is suitable for school-aged kids. Before heading out to school, we remember being given a cup of kahawa and two biscuits. Both of us recollect saving some sugar at the bottom of the coffee cup and scooping it out with a spoon.

At 10:00 am, we had the breakfast break and we would go home to hot maanda (Bravanese bread), fish, and tea. Then it was back to school till 2:00 pm, which was the end of the school day.

The biscuits were not baked in every home but there were a few families that specialized in them. We were lucky to have been blessed with aunts who baked them regularly. We used to steal those biscuits, but we were totally innocent. It was the smell of freshly baked biscuits that made us do it. They were placed on a woven mat (isharafa) to cool down, and that is when we used our quick hands on them.

To make the biscuits, a manual meat grinder was fitted with a biscuit press. The press was made locally and the one we used was sent to us from Brava, Somalia. Yes, it is Made in Somalia! Only those who know the destruction that Somalia witnessed in the last 20 or so years would understand our excitement for something so small.

The secret ingredient in this recipe is the baking ammonia or baker’s ammonia. You could make these biscuits without the baking ammonia but you will lose their light and crispy crunchiness. The ammonia has a strong smell and should only be used for thin, baked goods. The smell will dissipate during baking. Baking powder, baking soda, and baking ammonia are all leavening agents but each has different characteristics and we believe that using them in the correct proportions will achieve great results.

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