Easy Somali Rice Topping
- Soomaali
- Korkasaarka Bariiska
- Français
- pas encore traduit
- العربية
- خلطة اﻷرز
Par Leila et Abdullahi · ·
Pas encore traduite en Français. Affichée en Anglais.
Somali rice with toppings evokes old memories of family gatherings, and festive occasions. It reminds me particularly of ziyaras (rememberences) where large numbers of women gather to cook rice and meat in huge pots set on open fires.
I remember my grandparents’ house in Mogadishu, where a ziyara was held once a year to commemorate our great, great grandfather. He was said to have been a pious person who was generous to the poor. So on that day, the gates were open to everyone and the poor came there to be served by the family members. I remember everyone sitting on mats on the floor, strangers and relatives, all eating from the same plate.
All the cooking was done in the huge yard that was half overtaken by bushes. The women, who were preparing the food, were divided into teams, and duties were assigned for peeling the onions and garlic, cutting the potatoes and peppers, cooking the meat, and preparing the stock for the rice. There was also a team that was in charge of the camel milk, a must have for ziyaras.
The yard was like a beehive with women scurrying around, cheerfully going about their assigned duties. In the midst of all of this, we played with other kids and caused mischief. Happy memories…
Regarder
Ingrédients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Easy Somali Rice Topping
Préparation
Touchez une étape pour la cocher.
Steps for preparing the rice topping Wash the potaotes then peel them. Cut into 1/4 inch French fry shapes. Rinse with cold water and pat dry.
Cut the onions into thin slices.
Cut the red bell pepper into strips.
Mix the food colour with 1/2 teaspoon water and add it to the sliced potatoes. You can substitute the food colouring with saffron.
Mix well to colour all the fries.
Deep fry in batches for 10 minutes on medium heat.
Remove from oil and drain in a colander. Add the raisins while the potatoes are still hot.
Fry the onions in batches using the same oil.
Drain the fried onions and place in the same colander. Add the bell pepper and combine.
Commentaires
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Salam alykum
Just wana say May Allah reward you guys for helping out soo many of us in distress not knowing what to cook and the minute we check your site we’re inspired. So many amazing dishes and soo easy to follow recipes, I want to thank you for the bottom of my heart and i pray that Allaah eases all your difficulties as you have eased our difficulties. This is this the favor of Allah upon us and you as well and we should all be Thankfull to Him before we loose it.
Thank you soo much
May Allah give you khayr upon khayr for making this website! I am the daughter of a Somali man, but unfortunately did not grow up with him, nor Somali culture. This website is a great way to learn the cooking of my father’s people and showcase my culture to other people. I think you should compile a book if you have not already done so, I would surely purchase it insha Allah!!!
Thank you very much for your kind comment. We are very happy that the website was so helpful for you. Hopefully, we will work on a book.
masha allah aadbaan ugu helay qeer ilahey haidin siiyo
Aamiin walaal. Adigana qayr badan ayaan Ilaahay kaaga baryaynaa. Mahadsanid.
asc wr wbr walalayaan runtii aad baad umahadsan tihiin dadaal kiina majiro wax loodhigaa ilhay haydika siiyo khary aan lasoo koobikarin jasaakumulaahu khayraa walalyaal asc wr wbr
Mahadsanid walaasheenna qaaliga ah. Waan ku faraxnay xiriiriskaada.
dhamaantiin aadaa umahadsantihiin niyadiin allaah niiyeelo meeshiikaoomantihiin allaah haniigawaraabiyo wallaal shukrran jazaakallaahu kheyrakum
Aamiin walaasheenna qaaliga ah. Adigana intaad noogu ducaysay iyo in ka badan ayaan Ilaahay kaaga baryaynaa. Mahadsanid.