Somali Spaghetti
Italy occupied Somalia for more than half a century, which explains why spaghetti and macaroni became a staple in Somali kitchens. Pork is a meat that is enjoyed by most Westeners but which Somalis will not eat or even touch, as the Koran forbids it. In many areas of Somalia, kitchens often have no running water or electricity. Food is prepared outdoors. After the meal the older boys and girls often collect wood to build a bonfire to provide light and keep away flies and mosquitoes. Campfire activities are as much a part of the meal as eating itself.
Ingredients
1/3 teaspoon Pepper, black
1/3 teaspoon Granulated Sugar
1/4 teaspoon Cilantro, dried
1/3 teaspoon Vegeta Food Seasoning
1 teaspoon Awassh
1 teaspoon Minced Garlic
1 teaspoon Emergency Essentials Green Bell Pepper, freeze dried
1/3 cup (28 Gm) Harmony House Meatless Sausage Flavored Crumbles
2 Tablespoon Onion, minced, dried
0.5 teaspoon Tomato Powder
1/4 cup (3 Gm) Emergency Essentials Tomato Chunks, freeze dried
2 ounces Barilla Protein Plus Angel Hair Pasta
1 tablespoon Extra Virgin Olive Oil
Directions
Xawaash - What You Will Need
Store your Somalian blend in a cool place in an airtight jar and out of direct sunlight. Use within 3 months before making more.
At Home:
In a quart ziplock freezer bag, combine all the ingredients with a copy of the “At Camp” instructions.
Weight: 7 oz
At Camp:
Place all ingredients in a medium pot. Slightly submerge with water. Cover pot and bring to a boil, stirring frequently. Allow to finish cooking in an insulated cozy if not quite tender.
Nutritional Info
1/3 teaspoon Pepper, black
1/3 teaspoon Granulated Sugar
1/4 teaspoon Cilantro, dried
1/3 teaspoon Vegeta Food Seasoning
1 teaspoon Awassh
1 teaspoon Minced Garlic
1 teaspoon Emergency Essentials Green Bell Pepper, freeze dried
1/3 cup (28 Gm) Harmony House Meatless Sausage Flavored Crumbles
2 Tablespoon Onion, minced, dried
0.5 teaspoon Tomato Powder
1/4 cup (3 Gm) Emergency Essentials Tomato Chunks, freeze dried
2 ounces Barilla Protein Plus Angel Hair Pasta
1 tablespoon Extra Virgin Olive Oil
Directions
Xawaash - What You Will Need
- 3 Tablespoons Cumin Seeds
- 3 Tablespoons Coriander Seeds
- 1 Tablespoon Fenugreek Seeds
- 1 Tablespoon Turmeric powder
- 4 teaspoons Black Peppercorns
- 4 teaspoons dried Sage
- 2 teaspoons Ginger powder
- 2 teaspoons Green Cardamom Pods
- 1 teaspoon Whole Cloves
- 1 whole Nutmeg
- 3 inch piece Cinnamon
- Grate a teaspoons worth of nutmeg. Set aside
- Break up the cinnamon stick
- Grind the cinnamon along with the peppercorns, cardamom pods, cloves, cumin, coriander and fenugreek seeds
- Once ground, sieve the freshly ground ingredients into a bowl. Regrind any bits that do not go through the sieve if necessary
- Add the grated nutmeg, ginger and tumeric powder to the bowl and combine
- Finally, crumble in the dried sage and combine again
Store your Somalian blend in a cool place in an airtight jar and out of direct sunlight. Use within 3 months before making more.
At Home:
In a quart ziplock freezer bag, combine all the ingredients with a copy of the “At Camp” instructions.
Weight: 7 oz
At Camp:
Place all ingredients in a medium pot. Slightly submerge with water. Cover pot and bring to a boil, stirring frequently. Allow to finish cooking in an insulated cozy if not quite tender.
Nutritional Info
- Servings Per Recipe: 1 serving
- Amount Per Serving: 3 cups
- Calories: 469
- Total Fat: 20.4 g
- Cholesterol: 0 mg
- Sodium: 492 mg
- Total Carbs: 60 g
- Dietary Fiber: 10 g
- Protein: 11 g