{"title":"African","description":"","products":[{"product_id":"soomaaliya-food-memory-and-migration-a-cookbook","title":"Soomaaliya: Food, Memory, and Migration: A Cookbook","description":"\u003cdiv class=\"product-area__details__title-box cc-animate-init -in cc-animate-complete\"\u003e\n\u003cdiv class=\"product-area__row\"\u003e\n\u003cdiv class=\"product-area__col product-area__col--title\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-detail__tab-container cc-animate-init -in cc-animate-complete\" data-cc-animate-delay=\"1s\"\u003e\n\u003cdiv class=\"cc-tabs cc-tabs--accordion-mode cc-initialized\" data-cc-tab-allow-multi-open=\"\"\u003e\n\u003cdiv class=\"cc-tabs__tab\" role=\"tablist\"\u003e\n\u003cdiv class=\"cc-tabs__tab__panel rte\" role=\"tab\" id=\"product-tab-panel1_9045039481050\" aria-labelledby=\"product-tab-panel1_9045039481050\"\u003e\n\u003cp\u003e\u003cspan\u003eA living archive of Somali recipes and traditions, both at home and in the Somali diaspora, through 75 recipes with stories and interviews from the Somali culinary world, \u003c\/span\u003espanning cherished classics and modern interpretations, bringing the soul of Somali cooking to the world stage.\u003c\/p\u003e\n\u003cp\u003eKnown by many names, the cape of spices, the nation of poets, and the land of cinnamon, Somalia is nestled in the Horn of Africa and is blessed with fertile fields, rich in spices, and endowed with the longest coastline in mainland Africa. This location and natural abundance have made Somalia a corridor between east and west, and a central point in global trade and migration, dating back millennia.   \u003c\/p\u003e\n\u003cp\u003eIn\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSoomaaliya\u003c\/i\u003e, Ifrah F. Ahmed tells the story of her country through its history, its food, and its people. Somalia’s role in the spice trade yields xawaash, the most distinctive of Somali flavors, a heady blend of cumin, coriander, black pepper, cinnamon, cardamom, cloves, and turmeric that’s used in everything from marinades to stews. Cardamom also finds its ways into thin, fragrant crepes, sweet fried beignets called\u003cspan\u003e \u003c\/span\u003e\u003ci\u003ebur\u003c\/i\u003e, and\u003cspan\u003e \u003c\/span\u003e\u003ci\u003ebariis,\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003erice spiced with cardamom and cumin. This rice is paired\u003cspan\u003e \u003c\/span\u003e\u003ci\u003ehilib ari,\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003etender goat meat stew that is a product of Somalia’s deep roots in herding and agrarianism.\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBaasto,\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eor pasta, a relic of the long Italian colonial rule, is served with a range of simple tomato sauces to ragus. The bountiful waters supply fish freshly caught and fried. And for afternoon tea, a pot of spiced shaah, served with thick slices\u003cspan\u003e \u003c\/span\u003e\u003ci\u003edoolsho,\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ean aromatic cardamom cake. These are a just a few of the over 70 recipes included that introduce the foundational flavors and tastes of the Somali palate.  \u003c\/p\u003e\n\u003cp\u003eThrough profiles of food producers, writers, and chefs, Ahmed shines a light on the many Somalis, at home and abroad, working to both preserve and transform the cuisine. Expansive and generous, and fueled by a deep love,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSoomaaliya\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis a celebration of the richness of Somali food, and the remarkable resilience of its people. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIfrah F. Ahmed\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eis a Somali-born, New York-based writer, chef, recipe developer, and artist whose work centers around food, history, culture, memory, and migration. Her writing and recipes are published in\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe New York Times\u003c\/i\u003e, where she is a regular contributor, and she has bylines in\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eVogue, Eater, TASTE,\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand the\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eLos Angeles Times\u003c\/i\u003e, amongst many others. Her popular Somali culinary pop-up MILK \u0026amp; MYRRH has routinely sold out in Seattle, Los Angeles, and New York and she has been featured in NPR,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe New York Times Style Magazine,\u003c\/i\u003e and\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Washington Post\u003c\/i\u003e. Named one of Cherry Bombe's \"Future of Food 50\", she is dedicated to the preservation of Somali culinary traditions.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"By Ifrah F. 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