On a video call from Brooklyn, between stops on her book tour, Ifrah F Ahmed is drinking ginger-root tea. The smell transports her to her childhood kitchen, where her mother often baked aromatic cardamom cake. “That’s a core childhood memory for me,” she said. For Ahmed, food isn’t just about sustenance. It is memory, inheritance and, perhaps most importantly, a record: “Somali history on a plate,” as she puts it. That idea sits at the heart of Soomaaliya: Food, Memory and Migration, her debut cookbook, which was released in March. Part recipe collection, history and profiles, the book arrives as
Santander agrees to pay compensation on mis-sold car loans
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