{"product_id":"soomaaliya-food-memory-and-migration-a-cookbook","title":"Soomaaliya: Food, Memory, and Migration: A Cookbook","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003e75 recipes spanning cherished classics and modern interpretations, bringing the soul of Somali cooking to the world stage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eSoomaaliya\u003c\/span\u003e\u003cspan\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 \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ebur\u003c\/span\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ebariis,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003erice spiced with cardamom and cumin. This rice is paired \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ehilib ari,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003etender goat meat stew that is a product of Somalia’s deep roots in herding and agrarianism. \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eBaasto,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\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 \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003edoolsho,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\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\/span\u003e\u003c\/p\u003e","brand":"Hachette-Chronicle","offers":[{"title":"Default Title","offer_id":47254677684373,"sku":"9781958417836","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2315\/6715\/files\/9781958417836.jpg?v=1776095639","url":"https:\/\/shop.artsmia.org\/products\/soomaaliya-food-memory-and-migration-a-cookbook","provider":"The Store at Mia - Minneapolis Institute of Art","version":"1.0","type":"link"}