“In Bibi’s Kitchen,” which Hassan co-authored with Julia Turshen, is a primer on the dishes that originate in the African countries bordering the Indian Ocean, from Eritrea to South Africa, as seen through the lens of the matriarchs who pass those recipes down from generation to generation. Hawa Hassan is the founder and CEO of Basbaas Sauce, a line of condiments inspired by her country of origin, Somalia.Hawa and her brand have been featured in Forbes, the New York Times, the Observer, Grub Street, Vogue, The Cut, Eater, and more. https://snukfoods.com/blogs/editorial/hawa-hassan-basbaas-somali-food Instead, Hassan decided to go back, way back, to the kitchen wisdom of grandmothers. With evocative photography shot on location by Khadija Farah, and food photography by Jennifer May, In Bibi’s Kitchen uses food to teach us all about … And there’s more to come. Hassan’s career started far from the kitchen. Warm the oil in a medium saucepan set over medium heat. Instead, Hassan decided to go back, way back, to the kitchen wisdom of grandmothers. Serve over cooked rice or on a bed of spinach—this is Hawa’s preference (something she mentioned when she got to share this recipe with Bon Appétit). The book includes a recipe for one of the country’s signature pasta dishes called Suugo Suqaar. Support your local bookstore! Hawa Hassan Somali chef and author “In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean” Thanksgiving 2020 recipes from Alvin Cailan, Joe Yonan, Hawa Hassan, Ori Menashe and Genevie Gergis Featuring the cookbook: In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the … Hawa Hassan’s cookbook “In Bibi’s Kitchen” looks at the cuisines of eight East African countries, including her native Somalia. Either way, serve it with bananas alongside for the most authentic Somali experience. Made with bite-sized pieces of boneless, skinless chicken thighs, this stew is also incredibly quick cooking. Hawa Hassan’s Recipes Highlight the Diversity of African Cuisine. Add the onion, garlic, and minced jalapeño and cook, stirring occasionally, until just beginning to soften, about 3 minutes. 1 month ago 1 min read. Here are some of our favorites. Stir in the berbere and salt and cook, stirring, until very aromatic, about 1 minute. ... Basbaas, in 2014 on the basis of such memories, drawing inspiration from her mother’s recipes. Hawa Hassan was 7 years old when she arrived in America in 1993 as a refugee. Inspired by heirloom recipes, the first two offerings embody the bold flavors of Somali cuisine with a uniquely American twist—fruits, herbs, and other flavors to create sweet and tangy offerings. Share this: Tweet; More; From the moment she founded Basbaas, a purveyor of specialty sauces and chutneys, Somalian food entrepreneur, Hawa Hassan, has been planning a book about East African cuisine. Hawa Hassan’s recipes highlight the diversity of African cuisine I wanted to make the world smaller for people,” says Hawa Hassan, 34, of her decision in 2014 to become a food entrepreneur and tell stories about Somalia, where she was born. For Hawa Hassan, cooking called later in life. Basbaas is the only authentic, packaged Somali line of hot sauces and chutneys currently available in the United States. The Products: Artisanal foods, recipes, and kitchen tools curated by a different chef each month. In addition to being a cookbook author, Hawa is the founder and CEO of Basbaas Sauce, a line of small-batch, hand-crafted organic condiments inspired by the flavors of her native Somalia. This recipe comes from Hawa Hassan and Julia Turshen’s “In Bibi’s Kitchen” (Ten Speed Press), and as with many other recipes in the book, it’s wonderfully flexible. Hear Hawa Hassan on Salt + Spine, the podcast on stories behind cookbooks. In Bibi’s Kitchen weaves narrative and recipe together, placing each dish in context with the stories and recipes of African matriarchs.