Ifrah F. Ahmed presents Soomaaliya in conversation with Jamal Hashi

75 recipes spanning cherished classics and modern interpretations, bringing the soul of Somali cooking to the world stage.

Known 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.

In Soomaaliya, 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 bur, and bariis, rice spiced with cardamom and cumin. This rice is paired hilib ari, tender goat meat stew that is a product of Somalia’s deep roots in herding and agrarianism. Baasto, or 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 doolsho, an 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.

Through 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, Soomaaliya is a celebration of the richness of Somali food, and the remarkable resilience of its people.

Ifrah F. Ahmed is a Somali writer, chef, and recipe developer who came to the US in 1996 as a refugee. Her work centers around food, culture, memory, and migration and has appeared in The Washington Post, Vogue, LA Times, Eater, and TASTE. She is also a regular contributor to the food section of The New York Times. Ifrah's first venture in food was the successful traveling culinary pop-up, MILK & MYRRH, where she served reimagined Somali cuisine in LA, NY, and Seattle. Ifrah is writing this book so that Somali culinary traditions are not lost to the next generation.

Chef Jamal Hashi is a Somali American chef, restaurateur, and culinary innovator whose journey has spanned continents and cuisines. Born in Somalia and raised across East Africa and the United States, Jamal's life was shaped by resilience, migration, and the power of food to connect cultures. His passion for storytelling through food, rooted in family traditions from Somalia, inspired him to become a chef.

His journey began after immigrating to Minnesota as a child, working in various kitchens, and eventually launching multiple successful restaurants, including Jambo and Bali Indonesian, among others. His cooking style is defined by reimagining authentic Somali flavors through modern American and global techniques.

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