We wrote previously about highly enjoying Hawa Hassan’s Somali recipes on Bon Appetit, so we were delighted when we learned that Hassan was releasing her first cookbook, with Julia Turshen, in late 2020, In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean. We bought In Bibi’s Kitchen for ourselves for Christmas, and are happy to report that it is delightful, both as a cookbook, and as an intimate insight into the lives of the featured cooks. The recipes in the book cover the eight African nations that border the Indian ocean: South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea. Hassan is a Somali-American chef and entrepreneur, and wanted to shed some light on the culinary traditions of East Africa, and we are so happy that this under-explored culinary region is so nicely featured in her new cookbook.
The rich trans-Indian Ocean culinary and cultural exchange is apparent in these recipes, which mix Indian, Middle-Eastern and Sub-Saharan African flavors (and tons of warm spices). We especially loved that Hassan included recipes for the spice blends in the book including the cinnamon, cumin, and cardamom redolent Xawaash (similar to Yemeni Hawaij spice blend). Another aspect of the book we particularly enjoyed was that each chapter starts with an interview with a grandma – or “Bibi” (living in Africa, or abroad) – about her life, cooking, and recipes. As an additional bonus, the on-site photographs by Khadija Farah, and food photography by Jennifer May are simply gorgeous. We have only tried a few recipes from In Bibi’s Kitchen, so far, but they have all been excellent and utilize mainly ingredients which can be obtained in a well-stocked grocery store. Vogue UK has a sampling of 3 recipes: Ma Gehennet’s Shiro (chickpea stew) from Eritrea, Zanzibar Pilau (rice) from Tanzania, and Ma Kauthar’s Mango Chile Sauce from Kenya. This weekend we aim to try a new recipe from the book: a Somali-inflected pasta dish called Suugo Suqaar (recipe here), which she previously demo-ed on Bon Appetit. Don’t delay, you can buy In Bibi’s Kitchen, from Bookshop.org here.
Fogo’s seemed to be set up in a similar mold to Nando’s. Like Nando’s you can order the type of chicken pieces you want (breast, thigh, etc.), and then select the sauce, ranging from a mild lemon to super spicy. Fogo’s boasts that all of their chicken is marinated for 24 hours. We thought the chicken was slightly more reasonably priced than Nando’s, and you can get a quarter chicken for less than $5. Other options include chicken wings and chicken strips, and a surprisingly large vegetarian section with many wraps and sandwiches filled with paneer (an Indian curd cheese). There were also some unusual sides, like yucca fries and corn on the cob. Customarily L ordered a quarter chicken with medium heat, and M ordered spicy (is there any other way?)
Eating The World 