Somali chef Ifrah F. Ahmed has penned a stunning cooking about Somali food at home and in the diaspora. Titled Soomaliya, the cookbook will be published by Hardie Grant NA.
Born in Mogadishu, Ifrah F. Ahmed is a chef and NYT Cooking contributor whose work centers around food, culture, memory, and migration. She is the founder of Milk & Myrrh, a Somali culinary pop-up and digital platform. She also co-founded and edits the pioneering Somali arts and culture publication Araweelo.
Ahmed has been featured in the New York Times, Teen Vogue, and NYLON. Her food writing has been published in the New York Times Food Section, the Washington Post, Whetstone and LA Times Food.
Ahmed’s cookbook contains stories, interviews, and recipes representing Somalia’s distinctive culinary traditions. At the same time, the book will honor foundational flavors and pay homage to Somali diasporic experiences as well as the legacy and evolution of Somali food.
We cannot wait to get our hands on this delicious cookbook and try out some of the recipes! It is a delight to see more African chefs branching into the cookbook landscape and encouraging folks around the world to make African food.
Congrats to Ahmed on the forthcoming cookbook!
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