>  ML> We started with sambusas (samosa analogues)
> The Indian diaspora has made them popular internationally. In recent
> weeks, days I've had an Egyptian version, a Somalia one and a
> Ugandan one all right here in the great White North.

It's amusing that the most lasting effect of the British
Empire (aside from a heritage of oppression and resentment,
but that's true of all colonization) has been curry spices. 
I don't think triangular pastries can be traced unilaterally 
to south Asia, though - they seem universal wherever dough 
is made.

>  ML> Kik alicha, somewhat undercooked yellow split peas in a sauce
>  ML> of onion, turmeric, a little hot spice, and much garlic. The
>  ML> issue was with the crunchiness of the peas. A pity, as it tasted
>  ML> pretty decent otherwise
> It's delicious when fully cooked; one of my favourite sides when I'm

It was a large serving, and we ate little of it, so the
waitress asked with some concern if we didn't like it.
Gail soothingly said that we were full and woult take it
back with us. Reheated it probably was pretty good.

> at our Ethiopian place (which has risen to become the #1 rated spot
> in Yellowknife according to Trip Advisor).

I'm untrusting of Trip Advisor, but to have a minority
cuisine up top is a bit of a tribute, unless there are
a ton of east African immigrants in town with computers.

>  ML> claims that it is made with imported teff flour. The implication
>  ML> is that it's from Ethiopia, but I seriously doubt that. Canada?
> Nope. Our climate's too cold to grow it.

A lot of the domestic teff here is from Idaho and the
Dakotas, which are often on the chilly side. I looked it
up, and there's a major teff grindery in Ontario, but it
prides itself on getting its raw material from Ethiopia,
Djibouti, and someplace I forget, South Africa I think.

>      Title: Pan Fried Kingfish Fillet

Good one, though the fish we had was almost definitely
in the Perciformes - your average Kingfish is a Scombridae,
relatively Long and skinny.

> Author: Abderazzaq Noor 
> Recipe by: Roda Mohamed Muse 
> From: The Somali Kitchen

Looks pretty good.

> From ASMA Foods: Duqus Seasoning Masala is a blend of Coriander
> seed, Cumin, Chilli, Black pepper, Clove, Taj, Turmeric, Fennel
> seeds, Cardamom, Salt, and Paprika. 
> And from: www.spiceupthecurry.com: Taj is cinnamon stick in
> Gujarati.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Hot Tomato Relish (Gujarati Kasundi)
 Categories: Indian, Condiment
   Servings:  1

           Stephen Ceideburg
      1 tb Mild vegetable oil
    1/2 ts Mustard seeds
  1 1/2 tb Slivered garlic
    1/2 ts Turmeric
      1 ts Cayenne pepper
    1/2 ts Salt
      5 md Ripe tomatoes, blanched,
           -peeled, chopped
    1/4 c  Distilled white vinegar

  This very popular relish is from Gujarat in western India. It makes a
  wonderful dipping sauce for finger foods.

  Heat oil in a medium-size skillet over medium-high heat. Add mustard and
  garlic. Cook, stirring, until mixture starts to brown, about 4 minutes.
Add
  turmeric, cayenne, salt and tomatoes. Stir and cook for 2 minutes. Add
  vinegar and bring to a boil. Reduce heat, cover, and simmer until thick,
  about 10 minutes. Spoon into clean jars and seal.

  Makes 3/4 cup.

  Note: Stays fresh for several weeks in a covered jar in the refrigerator.

  PER TABLESPOON: 20 calories, 0 g protein, 3 g carbohydrate, 1 g fat (0 g
  saturated), 0 mg cholesterol, 93 mg sodium, 1 g fiber.

  Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

MMMMM

I lacks me higher math, but it would seem that this recipe
would yield at least twice that amount of product even if
one reduced the volume by 50%.
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