Thyme Traveler's Sankofa Kitchen

I will be sharing more recipes and food-ways history and cooking techniques soon.

A Somali bariis is a traditional Somali spiced rice dish. Bariis simply means rice in Somali.
The rice is usually long-grain or basmati and is flavored with a Somali spice blend called xawaash, (see recipes) which may include cumin, coriander, cardamom, cinnamon, cloves, turmeric, and black pepper. Onions, garlic, tomatoes, and sometimes carrots or raisins are also added. It may be served with goat, lamb, beef, chicken, or fish, and a fresh banana is a common accompaniment at Somali meals.

Xawaash (pronounced HA-wash) used with Somali dishes like Bariis, a basmati rice pilaf. This blend uses pre-ground ingredients to save you time. If you are a kitchen geek like me, you may want to use whole cinnamon sticks, cumin seeds and cardamon pods that are lightly toasted, cooled and then ground in a coffee grinder with remaining ingredients.

A traditional Ghanaian Red Red is a hearty black-eyed pea stew cooked with tomatoes, onions, peppers, and red palm oil, usually served with fried ripe plantains.