Help! I Need Somalian Recipes!?

Question

I am cooking for my boyfriend and his best friend this Saturday. I want to impress them with cooking Somalian food as they are both from Somalia. I can cook Mid-Eastern food great, just know nothing about Somalian. I went online to google search and tried all sites they recommended, but I can not find any recipes for the goat meat and rice, that's what I am cooking them. All they have is a recipe for either tea or crabmeat stew. Glad I don't have to eat it, might be baaaaad tasting. LOL Anyone who can help, please help me I am at a lose here! Thank You in advance!

Answer 1

Best Answer - Chosen by Asker

i 'll help cause i'm somalian

sambuso
Sambusa
Submitted by: safiyosmommy
"This is a Somali recipe. I learned it by watching my family around Ramadan and I was able to make my own variation. They are really good and I can't stop eating them. They are served during Ramadan, Weddings, Parties, or just because. Since I am married to a Somalian man, I learned to cook a few things, and there are some of my American dishes he loves as well. For a variation you can substitute shredded beef for ground beef."
Original recipe yield: 2 dozen.
Prep Time:25 MinutesCook Time:45 MinutesReady In:1 Hour 10 MinutesServings:24 (change)

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INGREDIENTS:
1 (14 ounce) package spring roll wrappers
2 tablespoons olive oil
2 pounds ground beef
1 leek, chopped
2 teaspoons ground cumin
2 teaspoons ground cardamom
1 teaspoon salt
1 teaspoon pepper
1 small onion, finely chopped
1 clove garlic, minced
1 tablespoon all-purpose flour
1 tablespoon water, or as needed
1 quart oil for frying

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DIRECTIONS:
Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, stirring until the onions are transparent. Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until beef has browned.
In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up.
Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Remove carefully to drain on paper towels.


a site : http://www.cookbookwiki.com/Somalian_Cui…

Asker's Rating:

Asker's Comment:

Not exactly the goat meat recipe I wanted, but I think I can cook this for my boyfriend and his friend.

Answer 2

Somalian tea Recipe

1/2 teaspoon freshly grated nutmeg
2 crushed cardamom pods
5 cloves, crushed
1 inch cinnamon sticks, crushed

Place the mixture in the bottom of the teapot and pour in boiling water.
Let it steep for several minutes, and add a generous amount of sugar.
Pour milk into each tea cup, add tea to milk and serve

Sambusa
INGREDIENTS:
1 (14 ounce) package spring roll wrappers
2 tablespoons olive oil
2 pounds ground beef
1 leek, chopped
2 teaspoons ground cumin
2 teaspoons ground cardamom
1 teaspoon salt
1 teaspoon pepper
1 small onion, finely chopped
1 clove garlic, minced
1 tablespoon all-purpose flour
1 tablespoon water, or as needed
1 quart oil for frying

DIRECTIONS:
Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, stirring until the onions are transparent. Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until beef has browned.
In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up.
Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Remove carefully to drain on paper towels.

SOMALI CRABMEAT STEW
(Somalia)
Yield: 8 portions
If scallop shells are available, spoon mixture into shells, piling them high and serve with rice. This makes a very elegant dish.

In a 3-quart heavy saucepan:

Saute: 1 cup ONIONS, finely chopped

1 tsp. CURRY POWDER
1 tsp. GINGER
1 tsp. SALT
1 tsp. CRUSHED RED PEPPER in
1/4 cup PEANUT OIL or BUTTER until onions are soft but not brown.
Add 1 Ib. TOMATOES cut in small wedges.

Simmer until tomatoes begin to cook.

Add 2 Ibs. CRABMEAT (or any seafood).

Saute lightly for 10 minutes.

Serve crabmeat over hot rice (2 cups rice to 5 cups water).