For millions (billions?) around the world, there’s nothing especially thrilling about this bread. But I cherish those foods that reach across continents, and infiltrate entire hemispheres, because of their practicality and facility as a template for local iterations.
In Hargeisa’s downtown market, on the search for macawis fabric, a cup of Somali tea on the fly: sweet, silky, spiced, and very – very! – hot.
Somali tea, reminiscent of chai. Prepared with milk and spices, and served in a teapot.