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Soomaaliya
Food, Memory, and Migration: A Cookbook
Brief Description
75 recipes spanning cherished classics and modern interpretations, finally bringing the soul of Somali cooking to the world stage. In Soomaaliya, New York Times contributor Ifrah Ahmed documents Somalia's cuisine through delicious recipes and stunning photography taken on location in Somalia. In Somali culture, knowledge is...
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Format: Hardback
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December 2025
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Soomaaliya
$5999
Unit price
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Soomaaliya
A living archive and basic blueprint for Somali recipes and traditions, both at home and in the Somali diaspora, through 76 recipes with stories and interviews from the Somali culinary world.
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Description
75 recipes spanning cherished classics and modern interpretations, finally bringing the soul of Somali cooking to the world stage.
In Soomaaliya, New York Times contributor Ifrah Ahmed documents Somalia's cuisine through delicious recipes and stunning photography taken on location in Somalia. In Somali culture, knowledge is traditionally passed down through oral tradition, but over time and with migration, that generational knowledge has been disrupted. Soomaaliya presents, for the first time, a written record of this important global cuisine.
Ifrah offers traditional and modern interpretations of dishes and examines how migration and war have impacted what Somali food looks like today. Find Xawaash (Somali Spice Mix), Doolsho (Cardamom Cake), Baasto iyo Suugo Tuuna (Pasta and Tuna Sauce), and Shaah (Somali Chai). People discovering the world of Somali cooking—whether those in the diaspora reconnecting with familiar recipes or cooks new to these flavours—will find that Soomaaliya opens up a world of delicious dishes while sharing the histories that accompany them.
Book Details
INFORMATION
ISBN: 9781958417836
Publisher: Hardie Grant US
Format: Hardback
Date Published: 24 March 2026
Country: United States
Imprint: Hardie Grant US
Illustration: Full colour throughout
DIMENSIONS
Width: 190.0mm
Height: 248.0mm
Weight: 0g
Pages: 272
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About the Author
Ifrah F. Ahmed is a Somali writer, chef, and recipe developer who came to the US in 1996 as a refugee. Her work centers around food, culture, memory, and migration and has appeared in The Washington Post, Vogue, LA Times, Eater, and TASTE. She is also a regular contributor to the food section of The New York Times. Ifrah's first venture in food was the successful traveling culinary pop-up, MILK & MYRRH, where she served reimagined Somali cuisine in LA, NY, and Seattle. Ifrah is writing this book so that Somali culinary traditions are not lost to the next generation.
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