benazir's blog

Somali Rice

This is my Somali archive picture that I am going to talk about now. The Horn of Africa on the east of the continant has a lot of spices that tastes similar to the cuisine of the Indian Sub Continent. The spices that are used including the basmati rice are sold at Indian and Pakistani grocery stores. First you make Xawaash then set this aside. It is similar to making pulau.

On high heat on stovetop in a large coldero add 1/4 cup of either olive or sunflower oil on high heat, add 1 onion or shallot in half moon slices and cook until they turn brown. Add 1 small handful of nuts such as almonds. cashews or even pistachios and fry them until they are roasted. Add the contents of the mortar and pestle containing the spice mix from the link above then grind 1 small piece of cinnamon stick and add this to the pot. The rest are whole spices by adding 4 cloves, 1 pinch each of cumin, shai zeera which are caraway seeds and black cumin.

Add 3 cloves of garlic minced and stir. Add 1/4 cup of vegetables. You can add either frozen peas or mixed vegetables that are frozen or 1 zucchini, Italian yellow squash or large carrot julienned. Add 1 handful of raisins, 1 bullion cube or 4 pinches of either bullion powder or vegtea seasoning, 3 dashes of maggi or knorr aroma. You can even add 1 lb or 1 kg of either beef, lamb, goat, chicken or veal. Add 2 pinches of meat tenderizer by Shan also. Reduce heat to low and cover and cook for between 45 minutes to an hour.

Now take 1 cup of either white or basmati rice and rinse very well until the water is clear and add to the meat after it is done cooking. Stir and add 1 quart or 1 liter of water. Stir again and bring rice to boil and once again reduce heat to a simmer for 20 minutes. After the rice has been absorbed the water and soft then turn off the heat cover again for another 20 minutes on dum this time as we call it. Serve with Ethiopian coffee or perhaps some espresso.

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