Launch of Ifrah F. Ahmed's SOOMAALIYA (with Chef Bashir Munye)

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-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 The New York Times, where she is a regular contributor, and she has bylines in Vogue, Eater, TASTE, and the Los Angeles Times, amongst many others. Her popular Somali culinary pop-up MILK & MYRRH has routinely sold out in Seattle, Los Angeles, and New York and she has been featured in NPR, The New York Times Style Magazine, and The Washington Post. Named one of Cherry Bombe's "Future of Food 50", she is dedicated to the preservation of Somali culinary traditions.

Chef Bashir Munye is part of a new generation of Toronto chefs who are inspired by global cuisine while creating the future of local and sustainable food ideas.

A true global child, Bashir’s experience of food embraces many geographical and cultural boundaries.

Born in Somalia, and raised in Italy, he has called Toronto home for the past 28 years. Growing up in the Mediterranean, fresh, seasonal foods were the norm but oftentimes he was disconnected from culturally appropriate foods such as callaloo, okra, and garden eggs, grown in an ecologically farming method. Chef Bashir has been volunteering and supporting BCCF for many years. Now he is excited about his role as the Value-Added coordinator at BCCF, as he is hungry to reconnect to local farming while seeking to learn and contribute to food justice in the community. Bashir will be using his expertise as a chef and culinary instructor to lead the development of a financially sustainable model for creating delicious preserves, pickles, sauces and more made from BCCF’s farm-grown produce. He is a believer that food is a fundamental human right and advocates for access to good quality food for everyone.

Currently, Bashir is a culinary professor at George Brown College, a food consultant/ recipe developer, and an academic researcher.

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