"To advice good is true faith." ~ Somali Proverb
recipe from my mom
Ingredients
2 cups white or yellow corn flour (polenta)
2 cups self-raising flour (you can substitute corn flour or semolina for wheat if you want to keep it gluten free)
1 teaspoon salt
1 sachet dry yeast
1 clove garlic, minced
1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
1 ½ cups water
Instructions
Mix all the dry ingredients together.Add the water slowly until you get a sticky, stretchy dough.Cover with a clean cloth and let the dough rest until it has proved nicely.Heat up a non-stick frying pan until it is hot.Scoop two large tablespoons of the mixture onto the pan and spread into a circle shape. Cover with a lid and cook for about two minutes.Flip the muufo and cook for another two minutes.
Repeat until all the dough is cooked.
YOU ARE READING
Somali Cook book
Diversossomali cuisine varies from region to region and is a fusion of Somali, Ethiopian, Yemeni, Persian, Turkish, Indian and Italian culinary influences. It is the product of the Somali people's tradition of trade and commerce. Some notable Somali delicac...
