Soomaaliya
Food, Memory, and Migration: A Cookbook
Published on 24. March 2026
Book
Hardback
272 pages
978-1-958417-83-6 (ISBN)
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. Soommaaliya 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 flavors-will find that Soomaaliya opens up a world of delicious dishes while sharing the histories that accompany them.
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. Soommaaliya 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 flavors-will find that Soomaaliya opens up a world of delicious dishes while sharing the histories that accompany them.
More details
Language
English
Place of publication
United States
Illustrations
Full colour throughout
Dimensions
Height: 258 mm
Width: 199 mm
Thickness: 28 mm
Weight
1238 gr
ISBN-13
978-1-958417-83-6 (9781958417836)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
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.