728: A Delicious Deep Dive Into Somali Food with Ifrah F. Ahmed
Ifrah F. Ahmed is a Somali-born, Brooklyn-based writer, chef, and artist whose work centers around food, history, culture, memory, and migration. For years, she’s been sharing Somali food through her pop-up Milk and Myrrh and as a contributor to New York Times Cooking—and now, she’s releasing a gorgeous debut cookbook, Soomaaliya. It’s a pleasure to have Ifrah on the show to talk about the joys and challenges of translating an oral tradition into a cookbook, the rich legacy and influences of Somali cuisine, and much more.
And at the top of the show, Aliza talks about my recent trip to Tokyo, covering many stops along the way including Ramen Jazzy Beats, Nasu Oyaji, Laekker, and the Mori Art Museum.
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Ifrah F. Ahmed is a Somali-born, Brooklyn-based writer, chef, and artist whose work centers around food, history, culture, memory, and migration. For years, she’s been sharing Somali food through her pop-up Milk and Myrrh and as a contributor to New York Times Cooking—and now, she’s releasing a gorgeous debut cookbook, Soomaaliya. It’s a pleasure to have Ifrah on the show to talk about the joys and challenges of translating an oral tradition into a cookbook, the rich legacy and influences of Somali cuisine, and much more.
And at the top of the show, Aliza talks about my recent trip to Tokyo, covering many stops along the way including Ramen Jazzy Beats, Nasu Oyaji, Laekker, and the Mori Art Museum.
Subscribe to This Is TASTE: Apple Podcasts, Spotify, YouTube
Learn more about your ad choices. Visit megaphone.fm/adchoices
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