All posts filed under: Eats & Drinks

Somali loxoox lahoh laxoox fresh

what’s to eat #41

Like most cross-cultural foods, there are a zillion and one recipes for loxoox, from Somalia and Somaliland to Djibouti, Yemen, and even as far as Israel. Locally, loxoox is eaten for breakfast with Somali tea, or honey and goat ghee, or olive oil. Oftentimes , Somali breakfasters plop a small stack of loxoox on a plate and pour tea right on top of it. Usually cooked on a cast iron skillet with a thin veneer of vegetable oil rubbed across it using a folded piece of loxoox, the batter is drizzled onto the center of the pan and then pushed outwards in a circular motion with a spoon, spatula, or the bottom of a cup, creating a beautiful swirl.

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what’s to eat #40

I used this method instead of a recipe for biscuits, which is beginning to feel strikingly apt as a metaphor for life right now. No recipe. Barely following the rules. Outcome unknown. Fingers crossed for something edible.

what’s to eat #36

With contributions from staff, chef supreme Xukun prepares a daily office lunch. Our mid-day fare ranges from Somali standards like spiced rice and camel meat, to lentil stews, to my personal favorite, fried fish with chapati. Chapati is a bit time consuming, as it’s prepared piece by piece on the stove. But today we lucked out–Xukun turned out round after round of flaky bread. Around 1pm, we tucked into a goat stew, a creamy mix of chard, onions, and peas, along with chapati hot off the skillet, and salad. As they say around here, Qado wanaagsan – Bon appetit !!