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Somali Cake

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This is a very simple cake. This spongy dessert is perfect with tea or coffee. 6 eggs; separated 1 cup sugar 1/2 tsp. cardamom powder 1 cup flour; sifted 1. Whip the egg whites on high until soft peaks form. 2. Add the sugar and cardamom; continue mixing. 3. Add the egg yolks one by one. 4. Fold the flour into the mixture. 5. Bake in a pre-heated 300 F oven for 45 minutes. 6. Cool on a wire rack.
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Bajiya (using red lentils)

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1/2 cup red lentils water to soak 1/4 cup chickpea flour 1 ts. garlic 1 ts. ginger 2 Tbsp. cilantro 1/2 sm. chili 1. Soak the lentils for many hours; drain and blend in a food processor until the lentils are smooth. 2. Add the chickpea flour, garlic, ginger, and chili; blend until thoroughly mixed. 3. Transfer to a bowl and mix in the cilantro. 4. Drop teaspoon fulls into hot oil. 5. Remove using a slotted spoon; drain on paper towel.
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Shaah (Somali Tea) and Somali Sweets

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Shaah (Somali Tea) and Somali Sweets Shaah 2 teabags 6 cardamom pods 6 cloves 1 cinnamon stick 5 thin slices of ginger 2 cups water 1/4 c. sugar 1 cup milk 1. In a kettle, add the teabags and the water. 2. Crush the cardamom, cloves, and the cinnamon using a pedestle and mortar. 3. Add the crushed spices, ginger, and sugar to the kettle. 4. Once it has boiled, reduce heat and simmer for 5 minutes. 5. Add the milk and gently bring to another boil. NOTE: * I use a little metal strainer when pouring into a teapot. That way I don't get any pieces in the pot. * You can omit the sugar and milk while cooking and just have it on the side. Somali Sweets Shushumu Kac Kac
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