I learnt this simple recipe from my aunt, Eedo Rabica who loves salads. We eat this salad after the main lunch. I always wondered why we eat the salad last and not first like everyone else. Then I learnt that we inherited this habit from the Italians who colonised Somalia.
Eating the salad last cleans your palate and it is a refreshing way to end lunch or dinner. Urbanised Somalis would sometimes have this type of salad (insalata) as a contorni or side dish, as it called in Italian.
Ingredients
- 2 tomatoes
- 1 onion
- ½ cup of peas
- 1 small broccoli
- ¼ cabbage
- 2 celery sticks
- Salt to taste
- 2 tablespoons of olive oil for cooking
- Juice of one lemon
Instructions
- Dice the tomatoes and cabbage
- Slice the onion finely
- Chop the rest of the vegetables into small chunks
- Heat the olive oil in a frying pan and fry the cabbage for about one minute
- Add the salt, peas, broccoli and celery and cook for five minutes
- Add the tomatoes and onions and lemon juice and mix well before serving.
INFO
Author : Abderazzaq Noor
Recipe by : Abshiro Farah