Xawaash
Xawaash
Xawaash (pronounced hawaaj) is a complex spice blend used in Somali cuisine; much like berbere is used in Ethiopian cuisine. It is used in dishes such as suugar, a meat and vegetable stew, and suugo, a Somali pasta sauce. I highly recommend that you lightly dry toast the whole spices. It completely changes the flavor, making the xawaash more aromatic.
Equipment
- Spice grinder
Ingredients
Whole Spices
- 3 tbsp cumin seeds
- 3 tbsp coriander seeds
- 1 tbsp fenugreek seeds
- 1 tbsp black peppercorns
- 2 tsp green cardamom pods
- 1 tsp whole cloves
- 1 cinnamon stick
Ground Spices
- 1 tbsp ground sage
- 1 tbsp ground ginger
- 1 tbsp turmeric
- 1 tsp ground nutmeg
Instructions
- Dry toast the whole spices in a skillet over medium heat for 3 minutes.
- Grind the whole spice in a spice grinder. Mix together with the other ground spices. Store in a container for up to 3 months.
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