Quoting Michael Loo to All <=-

We started with sambusas (samosa analogues)

The Indian diaspora has made them popular internationally. In recent
weeks, days I've had an Egyptian version, a Somalia one and a
Ugandan one all right here in the great White North.

Kik alicha, somewhat undercooked yellow split peas in a sauce
of onion, turmeric, a little hot spice, and much garlic. The
issue was with the crunchiness of the peas. A pity, as it tasted
pretty decent otherwise

It's delicious when fully cooked; one of my favourite sides when I'm
at our Ethiopian place (which has risen to become the #1 rated spot
in Yellowknife according to Trip Advisor).

claims that it is made with imported teff flour. The implication
is that it's from Ethiopia, but I seriously doubt that. Canada?

Nope. Our climate's too cold to grow it.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Pan Fried Kingfish Fillet
Categories: African, Fish
Servings: 4

4 sl kingfish fillets;
-one inch thick
Juice of one lemon
1/4 ts ground black pepper
1/2 ts Ethiopian duqus pepper (or
-sub paprika)
Salt to taste
3 TB oil

Clean the kingfish fillets thoroughly and pat dry. Season the fish
with spices, lemon and salt Heat up about 1 1/2 tablespoons of oil
over medium heat in a shallow pan Shallow fry two fish fillets for
five minutes on each side. Repeat the frying for the remaining two
fillets.

Serve with qudaar (mixed vegetable) salad or spicy tofu and pumpkin
salad.

Author: Abderazzaq Noor
Recipe by: Roda Mohamed Muse
From: The Somali Kitchen

Notes: Duqus Seasoning Masala

From ASMA Foods: Duqus Seasoning Masala is a blend of Coriander
seed, Cumin, Chilli, Black pepper, Clove, Taj, Turmeric, Fennel
seeds, Cardamom, Salt, and Paprika.

And from: www.spiceupthecurry.com: Taj is cinnamon stick in
Gujarati.

JW

MMMMM-------------------------------------------------


Cheers

Jim


... Indian bureaucracy is at least as famous as Indian food

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