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.