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"Do not insult the crocodile until you have crossed the river." - Somali proverb
Somali Baasto, known to many as a culinary delight, is far more than just a plate of pasta. This savory dish is a testament to Somalia's rich history and the fusion of diverse cultural influences. Baasto, which translates to pasta in Somali, might seem like a simple noodle-based fare, but its journey traces back to the Italian colonization period in the early 20th century. The Italians left behind a flavorful legacy, and the Somalis ingeniously blended it with their traditional tastes.
Today, Baasto showcases a harmonious marriage of Mediterranean pasta and the bold spices of Somali cuisine.
Imagine a plate where al dente spaghetti gracefully mingles with aromatic spices like cumin, coriander, and cardamom. The dish is often enriched with succulent meat, such as goat or lamb, creating a symphony of flavors that dance on your taste buds. Somali Baasto is not merely a meal; it's a cultural narrative on a plate, reflecting resilience and adaptability. As you savor each bite, you're tasting a slice of history, a testament to Somalia's ability to absorb and transform influences into something uniquely its own. So, dig in and let the delightful swirl of Somali Baasto transport you to a world where every bite tells a tale of tradition, adaptation, and the joy of shared meals.
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INGREDIENTS
1 pound (450g) spaghetti
1 green bell pepper, minced
2 cans of chopped and peeled tomatoes
1 tablespoon tomato pastes
1 beef bouillon cube
2 tablespoons olive oil
1 yellow onion, minced
2 cloves garlic, minced
1 tablespoon cumin
1/2 tablespoon ground coriander
1/3 tablespoon cinnamon
1/2 tablespoon ground cardamom
1 tablespoon turmeric
1 pound (450g) beef or lamb mince
Salt and pepper to taste
Chopped fresh cilantro for garnish
Banana for garnish
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Instructions
A fun take on Italian style pasta Bolognese, Baasto is a real Europe meets Africa situation.
Click here for video recipe and story on Instagram
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and green bell peppers sautéing until golden brown.
Add in ground meat and cook until vegetables lose most of their water content and meat is browned.
Stir in the ground cumin, ground coriander, cinnamon, black pepper ground cardamom, and turmeric. Allow the spices to infuse into the onions and garlic for a minute. Add in beef bouillon cube and tomato paste.
Add in chopped tomatoes, cook until combined for 20-30 minutes
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
Garnish the Baasto with chopped fresh cilantro for a burst of freshness.
Serve the Somali Baasto hot, letting your taste buds explore the delightful fusion of Somali and Italian flavors.
