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Baasto Hawiye

1. Cambuulo Beans

2. Add to water and boil until it becomes soft

3. Add olive oil or macsaro.


I eat this stuff at least twice a week. The high fiber content and wholesome taste makes me feel great. It elevates my mood and I become a friendly person for all of 2 hours.

Anarchist wrote:^

@Insomniac - Eating healthy doesn't have to be a punishment. Don't let white people and their fetish for bland kale & steamed broccoli ruin it for you, bro. It's all about adding flavor and your own touch to it. Our taste buds have been abused by years of consuming foods loaded with sodium and MSG, that's why spinach tastes like shit and we constantly crave foods ladden with ingredients most of us can not even pronounce. But yeah, it's not for everyone. I remember a time I would eat Dominos pizza at 2 AM and now just smh remembering it. Hopefully a bad case of reflux doesn't ruin it for you. The body has a way of fighting back and I see it everyday.

No way. I am cutting down on pizzas. I didn't even know what reflux was. All I knew was that warm acid kept coming up and I would cough like a mad man. People who ask if I were a smoker. So that's why I am starting to cook for myself. It will come slowly. I had a subway today and when I cam back Lillaahiya destroyed my suugo. But yes, slowly.

@Tuushi
How much? Can I use the whole cube?

@Tuushi. I always buy wild fish, specially salmon. None of that "farm raised" and "genetically modified" salmon they have at most stores. Wild salmon is a bit pricey, but imo, it's worth every penny. The flavor alone is worth every penny. The fillet fish tend to cost a bit more (you're paying for convenience), so I usually go to our local farmers market on the weekend & buy sockeye/king salmon steaks, halibut, king fish, etc. Sort them out and freeze them. When I'm ready to cook them, I usually wash the fish with warm water, dry off with a paper towel then season with Mrs Dash's original spices, cumin, coriander, sea salt, etc. I make sure there's an even coating on both sides of the fish. Then pour virgin olive oil on to a pan (stainless steel preferably which tends to preserve the flavors better), then I place the fish steak on to the pan, using medium-high heat, I sear it for like 3-5 mins, then flip on to the other side once its become golden & crispy. I preheat the oven to 400 degrees and put the fish in the oven & set the timer for 10 mins. You'll end up with fish that is crispy, yet not dry. Juicy and yet not soggy. I usually have my fish with a small side of rice, bulgur or couscous, maybe with some tabouleh or a veggie meddley with sweet potatoes, squash, cauliflower, etc.


*Wild sockeye salmon steak with tabouleh (store bought), jasmine rice, spinach cooked in a sauce of fresh tomatoes, sun-dried tomatoes, shallots, jalapenos, ginger & garlic paste.

Sriracha. I add that to everything.

Jasmine6 wrote:I can honestly say I make the best suugo in the world. If you like spicy and kinda on the thick side no potatoes or peppers - that is strictly maraq ingredients in my books.

Secret - add as little oil as possible, chop your onions as small as possible and be generous, do not use tomato paste use pasta sauce instead, add the garlic when it's at least half way/three quarter way done. Do not cook with peppers if you choose to add any, it will make it bitter.


Steam veggies separately, add the cooked pasta (preferably fusilli) add a generous amount of the suugo - drench it then add some grated spicy cheese to the warm mix and let it melt. Serve with salad and a tall glass of guava juice. If you've made fish or chicken to go with it you're hitting the jackpot on awesomeness.

How could u not use tomato paste and opt for the sauce? walahi the best sanuunad has to have paste in imo..

chop onions(red has to be red onions)
finely chop basil and Italian cilantro and garlic
green peppers(chopped)
boil whole vine tomatoes till skin falls off and quick spin in the food processes or squish manually with a pressor

heat pot with oil add the onion and the chopped garlic/basil/cilantro green pepper
Add the mashed tomato and and paste, stir and lower the heat to medium for 30 minutes and stirring few times

done in half hour ..cook pasta drain and in a frying pan lightly sautée the sanuunad with the pasta and serve

Anarchist wrote: *Wild sockeye salmon steak with tabouleh (store bought), jasmine rice, spinach cooked in a sauce of fresh tomatoes, sun-dried tomatoes, shallots, jalapenos, ginger & garlic paste.

Did you study Russian with a joint honours in flamingo spotting @ University?

Skippa wrote:Brother K, while you're at it give us a few of your fruit/vegetable cocktail recipes saaxib...I am trying to get into that

You always wanna do 40/60 for fruit/veggie ratio. Fruits by themselves tend to have a lot of natural sugar which can easily send your blood sugar levels skyrocket.

Berries tend to cost more than most fruits, so use them sparsely. Not sure about Canada, but we get a lot of peaches, plums, pears down here in the Southeast, and they tend to be cheap during summers. You can never go wrong with green apples & pineapples, throw in some fresh baby spinach, a small wedge of lemon, a celery stick or two, a halved cucumber and voila. You'll have yourself a green smoothie of around 150 cals depending on how much of the fruits you blend. Papayas tend to go well with blackberries, add some kale, slices of green apple and some plain yogurt for some needed protein. You could even add protein powder and some oats/granola in to the blender for a morning smoothie. My favorite is the all green (green apples, kale, chard, spinach, cucumber, celery, ginger & lemon). But, you'll need a juicer for that and if you're ever in the market for a juicer, Breville tend to make decent juicers. Carrots, lemon, tiny piece of ginger, green apple and a piece of lemon taste really good. Probably my second favorite.

http://i.imgur.com/YfeKw.jpg

http://i.imgur.com/n7oUz.jpg


I'm always recruiting.

I can't bring myself to juice anything So I'll stick w/ my fool proof smoothie recipe

1/2 c of frozen strawberries
1/2 c of frozen mangoes
1/2 c of vanilla yogurt
1 ice cube
1/2 c of orange juice

Voila You don't have to use strawberries and mangoes. It can be any combination of 2 half cups of fruits or even 1 fruit. I survived off this during Ramadan.

Keep the recipes coming folks!

zulaika wrote:

Jasmine6 wrote:I can honestly say I make the best suugo in the world. If you like spicy and kinda on the thick side no potatoes or peppers - that is strictly maraq ingredients in my books.

Secret - add as little oil as possible, chop your onions as small as possible and be generous, do not use tomato paste use pasta sauce instead, add the garlic when it's at least half way/three quarter way done. Do not cook with peppers if you choose to add any, it will make it bitter.


Steam veggies separately, add the cooked pasta (preferably fusilli) add a generous amount of the suugo - drench it then add some grated spicy cheese to the warm mix and let it melt. Serve with salad and a tall glass of guava juice. If you've made fish or chicken to go with it you're hitting the jackpot on awesomeness.

How could u not use tomato paste and opt for the sauce? walahi the best sanuunad has to have paste in imo..

chop onions(red has to be red onions)
finely chop basil and Italian cilantro and garlic
green peppers(chopped)
boil whole vine tomatoes till skin falls off and quick spin in the food processes or squish manually with a pressor

heat pot with oil add the onion and the chopped garlic/basil/cilantro green pepper
Add the mashed tomato and and paste, stir and lower the heat to medium for 30 minutes and stirring few times

done in half hour ..cook pasta drain and in a frying pan lightly sautée the sanuunad with the pasta and serve

Wallahi I never tasted anything worse than basil in my life. The weird aroma and the weird taste would make me vomit if I weren't such a manly man.

No food in the fridge.......ketchup sandwich it is then.

AgentOfChaos wrote:ketchup sandwich

No, try Mayo. A light mayo spread goes well with stale break wallahi. Give it a go.

Insomniac wrote:No, try Mayo. A light mayo spread goes well with stale break wallahi. Give it a go.

False! Mayo isn't iskaabulo gourmet at all, it's disgusting. Try again.

Anarchist wrote:My favorite is the all green (green apples, kale, chard, spinach, cucumber, celery, ginger & lemon)

Thanks Bro, I'm a give this one a try. There's a place up here called booster juice, a fuckin' ripoff if there ever was one...They toss some frozen fruit, yogurt/whey in a blender and shake you down for 7 or 8 bucks (8 to 12 oz. )

I have seen a cup full of juiced celery before. Smelt like grass. How do you drink grass?