Rice cooked with a mixture of vegetables and spices topped off by meat (and optionally dotted with resins and peppers) is a popular traditional dish in the somali cuisine.
There is slight variations in the ingredients and methods depending on region as it is with any dish but the main underlying method of cooking rice with different spices, vegetables and meat pieces in remains the same. And so is the final dish ; an upliftingly aromatic and coloured rice that is so good tasting and well cooked that no sauce is needed for it.
Called `Bariis isku karis` or `bariis isku dhex karis` in somali ( which translates as “rice cooked mixed together [with spices/seasoning ]”), it’s one of the most delicious rice dish recipes you can ever taste.
The secret to making this rice lies in the rich mixture of spices used in cooking it. This mixture of spices is called in somali “xawaash bariis” which translates as “rice spice or seasoning.
The exact ingredients used in making this spice varies from region to region and it is often common that families have their own recipes which are handed down the generations. However, making xawaash bariis or somali rice seasoning always involves blending a range of different aromatic spices together.
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