The recipe that reminds me of home

Greek souvlaki, Somali bean stew, Indonesian omelette – dishes that take our cooks back to their roots

The key to Somali cooking is xawaash spice mix – translated it means “the essentials”. It’s often described as in between ras el hanout and garam masala, which is how I think of Somali food: in between Arabic and Indian, with African thrown in. When you make it, it will come as no surprise to know Somalia was called “Regio Aromatica”, or the aromatic isles, by the ancient Romans.

Mum had to take two buses to get all the spices for this

It doesn't matter where I am, this is the dish that sends me to Mexico

Never before had a smell conjured up such strong emotions in me