A new cookbook explores the depth of Somali cuisine. Ifrah F. Ahmed’s debut, “Soomaaliya,” documents the nation’s food traditions.
The book moves through history, from ancient trade routes to contemporary diaspora kitchens. It features over 100 recipes, including staples like canjeero and hilib ari.
Ahmed frames the project as a cultural record. Her work aims to preserve and share a culinary heritage often overlooked in global food narratives.
The recipes are presented with context about their origins and significance. This approach provides a holistic view of Somali food as a living, evolving tradition.
The cookbook is available now from major retailers.