Tammy's Somali Home

Dear readers, Today I stumbled upon a really amazing site. It is by an American woman married to a Somali man. She not only has recipes, but videos on how to make them. I for one will be returning often. Somali Cooking Videos

Yesterday while surfing the net, I came upon a picture that totally shocked me. The above picture surfaced on the net in 2007. Upon further research I discovered the following article. Singapore’s Pasar brand pork, marked “halal.” NTUC, which owns Pasar, claimed the halal sticker was forged and promised retaliation. What could consumers say when they found pork in a product guaranteed as halal by the Indonesian Ulema Council (MUI) as happened recently? The council executives were very quick to declare themselves innocent in the fatal incident and blame others. As the country’s highest Islamic vanguard, the MUI is very active in issuing edicts (fatwa) including controversial ones. “We are only in charge of the certification. The control function is in the hands of government agencies like the Food and Drugs Control Agency (BPOM), the trade ministry or the health ministry,” said MUI chairman Amidhan recently. The council leaders need to honestly acknowledge that they may hav...

Makes 10 1 inch thick pieces 3 cups self-raising flour 1 1/2 cup flour 1/2 cup corn flour 1/2 cup sugar 1 Tbsp. garlic; minced 1 Tbsp. yeast 5 1/2 - 6 cups warm water oil for drizzling 1. Combine all the ingredients into a large bowl. 2. Mix well making sure that there are no lumps. 3. Let stand covered in a warm place for 2 hours. 4. Heat a small frying pan on medium heat. This is a VERY small frying pan. It is 5 1/2 inches wide and 1 inch deep. This pan can be found at Zellers, Walmart, and Giant Tigers. 5. Pour 1/2 cup of batter into the pan and cover. 6. When the bottom has browned and the top has developed holes, drizzle with 1/2 tsp. of oil. 7. Flip and cover. 8. Once it has browned, drain on a napkin or paper towel. NOTE: These are really thick and are best served with a sauce that is soupy. ALso the bigger the pan that is used, the flatter the muuffo will be.

1 tomato; chopped 1 onion; chopped 2 chicken cubes 1/2 of an eggplant or 2 cups shredded 2 Tbsp. butter 1 c. Parmesan 6 c. chicken stock 1. Heat the butter in a non-stick pot; add the onions and saute until translucent. 2. Add the tomato, eggplant, and chicken cubes; cook covered for 3 minutes. 3. Add the chicken stock and bring to a boil. 4. Gradually sprinkle the soor over in a very slow, thin stream, whisking constantly in the same direction until no lumps remain. 5. Reduce the heat to very low and stir with a wooden spoon every 2 minutes for 25 to 30 minutes, or until the mixture pulls away from the sides of the pan and it has softened. 7. Stir in the Parmesan and remove from heat.

I'd love to hear about what you think of the new design. Your comments and suggestions are greatly appreciated. I would also like to thank Kalif Yusuf from http://www.vivaogaden.com/ for making the labels at the top of my blog.