Xawaash (pronounced HA-wash) comes from the Arabic word hawaij, which is used to describe Yemeni spice blends. Xawaash touches just about every Somali dish.
It’s like the garam masala of Somalia, and the mix of flavors is truly the flavor of the Indian Ocean. It is used in Somali Beef Stew. But you can also toss it on vegetables or chicken before roasting or use it as a dry rub on any type of meat before grilling.
💡 Tips
Make sure to let spices “bloom”. Cook them in hot oil until they are fragrant, but don’t let them brown as they usually become bitter.
👍 Us
We make pork stews with this blend. It has a similar flavour profile to curries and Berbere. As Indian curries are easy to get, we like to use these for a change of pace.
👨🍳 Insight
Used in savory dishes in southern Somalia.
The term is used more broadly in the north and includes the spice mixes added to tea or coffee.
Ingredient : Cinnamon, cumin, coriander, black pepper, cardamom, clove, turmeric
🍴 Shaker lid is only for certain blends that are finer. We suggest pouring spices onto your palm and sprinkle the spices onto the food in order to have a better control of amount.
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