JB, no prb.
Horta Somaali hadaan nahay, culinary arts waa ka dhimanay. All of our deserts (except for Xalwo) pretty much have the same input; flour, suger and same output: in a frying pan! Why couldn't someone for example fry mango fruit and serve it in a mango syrup? or isboondhees with caramel or something.
There is this lady I love, she is the best Somali cook I have ever met, she has a fleer for re-inventing Somali dishes in such tasteful way. I love visiting her during Ramadaan she makes the best Mishaari with raisins, she makes bur with coconut almost like a donut but a little dryer. And her specialty a layered canjeero! Made out of several canjeeros on top of each other; in one layer there would be sukhaar, next cheese, next a thinly cut, well roasted khudaar, then she usually cuts this cake like canjeero, and serves it in a triangular pieces, kinda like a pie. Oh and don't get me started on her to die for past al fornos
Walaahi, it's an art you either have the talent or Not! I Just know the standard; bariis, basto, yara yara yara.. everything else wuu iga halaaba
