In Bibi's Kitchen
By Hawa Hassan and Julia Turshen
About the recipe
Xawaash (pronounced HA-wash) comes from the Arabic word hawaij, which is used to describe Yemeni spice blends. Xawaash touches just about every Somali dish. It’s like the garam masala of Somalia, and the mix of flavors is truly the flavor of the Indian Ocean. Each Somali home cook prepares hers differently. This is how Hawa prepares hers. She always makes a large batch so she has it on hand to add to dishes as she cooks, adding layers of deep, warm flavors to everything from Digaag Qumbe (Chicken Stew with Yogurt and Coconut, page 73) to Bariis (Basmati Rice Pilaf with Raisins, page 87), Suugo Suqaar (Pasta Sauce with Beef, page 90), and Somali Beef Stew (page 93). You can also toss it on vegetables or chicken before roasting or use it as a dry rub on any type of meat before grilling.
Recipe From
One 2-inch piece cinnamon stick
½ cup cumin seeds
½ cup coriander seeds
2 tablespoons black peppercorns
6 cardamom pods
1 teaspoon whole cloves
2 tablespoons ground turmeric
Reprinted with permission from In Bibi’s Kitchen by Hawa Hassan with Julia Turshen, copyright © 2020. Photographs by Khadija M. Farah & Jennifer May. Published by Ten Speed Press, a division of Penguin Random House, LLC.
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