by Ijabo & Poppy
The beginning is a very good place to start. And in Somali cooking, Xawaash is nearly always the beginning. Roughly translating as 'the essentials', Xawaash is the most common spice blend in Somali cooking. It is what Garam Masala is to Indian cooking, Baharat to Middle Eastern, or Ras El Hanout to North African. Principal spices include black pepper, cumin, coriander, cinnamon, cardamon and cloves. In short, it is a blend of the most common flavours in Somali cooking combined as one to offer a quick and easy method of generating the distinctive flavour of the region.
Xawaash is also highly versatile - a great seasoning for poultry and red meat, beans and vegetables. It is best added to meat or vegetables during the cooking process, before or after the addition of liquid and cooked for at least half an hour to enhance the depth of flavour through the dish. Use in place of your usual 'curry powder' or other spice mixes to create a new Somali flavoured meal. Xawaash is a also a useful shortcut to making some of the more traditional meals, for instance you can replace all the dried spices in our Baasto recipe with 1 tbsp on Xawaash.
Excited to try it? One problem - Xawaash remains almost impossible to source in UK supermarkets. Even 'ethnic stores' rarely have a pack of the pre-mixed powder. Furthermore, a tradition of Somalian cooks blending their own powders from the individual component spices, means that each household and restaurant has its own unique flavour. Whether this is adding a dash of nutmeg or handful of herbs such as sage, subtle differences mean there is no 'definitive' Xawaash recipe.
It would not be inauthentic, therefore, to make your own unique blend. The notes below offer a guide to the essential and some suggested additional spices to help you put together your own blend.
If you would like to order some of our very own Leopard Bite Xawaash, do register your interest with us (via the contact page) as we are looking to sell this through our blog soon.
Let us know what you think works best and if you already make your own blend at home? Which is your favourite spice? What is your signature Xawaash dish?
Xawaash Ingredients
Below we have put two lists of ingredients, firstly the essential components in all blends, the second is a list of additional spices and herbs you may wish to add to customise your blend.
The essentials list starts with the larger quantities of spice found in the mix, and ends with the smallest e.g. where you may have larger amounts of coriander or cumin (perhaps a tablespoon), you will have much less cloves or cinnamon (a teaspoon). Your unique blend will be determined by the quantities of each spice you choose.
Essential Spices
Cumin
Coriander
Black Pepper
Cloves
Cardamon
Cinnamon
Additional Flavours
Fenugreek Seeds
Sage
Ginger
Turmeric
Star Anise
Chilli Powder
Nutmeg
Method
Gather your chosen ingredients. You can use whole spices or pre-powdered, but the former will offer the best flavour. Determine you quantities once all spices are in powder form for more accurate ratios.
Toast the whole spices in a dry frying pan until they release their aromas. Tip into a spice / coffee grinder or bash with a pestle and mortar until fine.
Mix all powders together and store in an air-tight jar. Xawaash will keep well in the cupboard, however, like all powdered spices, will loose its flavour over time so best to use whilst fresh.
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