We blog about this recipe here.
Xawaash - Somali Spice Blend
The recipe is easily doubled, so you’ll have some ready for another day. Consider adding it to recipes for soups, rice, veggies you’re about to roast, potatoes, legumes, and to most meat or chicken…or even camel! 🙂 Note: there’s no salt in the mixture, so remember to add salt accordingly. This is a riff on the recipe from Ifrah Ahmed.
- 4 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground black pepper
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cardamon
- 1/4 tsp ground turmeric
Add all of the spices – except the turmeric – to a small frying pan and toast over low heat, stirring continuously, for about one minute, or until the spice mix becomes fragrant. Remove from the heat and stir in the turmeric. Store in an airtight glass jar.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.