My family is from Somalia and whenever people find that out, they always ask the weirdest questions. The one I get the most is, “What do you guys eat? What’s your national dish?” And no one is ever ready for the answer. Because in Somalia, a country in Africa, our national dish is spaghetti.
Yeah…it’s on Wikipedia, check it out. It confuses people, whenever they hear that, right? They’re always like, “Pasta is an Italian tradition.” And they’re expecting me to say something gross – like pickled goat elbow.
But let me explain: Back in 1892, Italy invaded Somalia and they brought pasta. And then we Somalis, in our tradition, we hijacked their boats and Chef Boyardee and we were like, “Look at me, look at me…I am the Italian now.
Fatima Dhowre, Comedian
It may be a wild understatement to say that 2020 proved to be a tough season. As we enter the holiday season, however, reasons for gratitude abound. One bright spot during Northeast Ohio’s harvest season was Cleveland’s successful Welcoming Week. Our friends at Larder contributed to the Welcoming Week gala fundraiser for Cleveland’s largest farm, the Ohio City Farm, tended to by refugees who have found a new home in Northeast Ohio. This year’s proceeds exceeded expectations. These funds will help provide youth tutoring, adult mentorships and foreign-language education materials on topics ranging from Covid-19 information to tips to deal with our long Northeast Ohio winters.
Looking for a tasty way to use up holiday leftovers? Suqaar, an easy Somali meat dish, is a quick and tasty way to make a fresh meal after the original feast is over. In Somalia, this dish (named after the Arabic word for “little ones”) typically features either beef, chicken or lamb. While not traditionally a pork dish, as Somalia is largely an Islamic society, pork would also work well in this preparation.
Suqaar
- Cut 1 pound of leftover meat into 1/2 inch cubes;
- Slice 1 onion, 1 carrot and 1 bell pepper into thin slices;
- Finely mince 5 cloves of garlic;
- Heat 1 tablespoon of olive oil in a skillet;
- Add 1 teaspoon of cumin and 1 teaspoon of paprika to the skillet;
- Saute vegetables until soft, 5 – 7 minutes, over medium heat;
- Add meat to brown, cooking 1 – 3 minutes;
- Add 1/2 cup chicken broth and 1 cup diced tomatoes, cook until gravy thickens;
- Salt and pepper to taste;
- Serve over hot pasta or hot rice.
Ohio City Farm