Xalwo

London is currently having a tantrum, the weather has been having its ups and downs, from snow to sun and now back to the dreadful rain. Is it weird to say that I’ve missed it a bit? Maybe so. But one good thing that comes from this weather, is being able to have my afternoon cuppa. It’s safe to say that I’m addicted to tea, can’t go a day without it. I’m sure most brits would agree with me. And what better delicious delicacy to have with tea, then halwa.

Halwa is probably the most popular Somali sweet there is. In fact, it’s something that many non-somalis are aware of. But there are still many people out there who haven’t, so let me indulge you. It is well known traditional dish that has been around for many decades, passing down from generation to generation. This is a dish that is a part of every Somali household, something I grew up with, attaching itself to all my family memories. Halwa is served on all occasions, from festive moments like Eid or a wedding, to house warming family gatherings. There are two different ways to make halwa; there is a nut based one, as well as a four based one. Halwa is jelly-like and has a soft feel to it.

Halwa can either be served soft or hard, something which depends on the individual making the sweet. Every person has a unique way of making it their own. Whenever I visited my hometown in Somalia, there was always one shop that had the best halwa in town, Xalwo Cajeeb (meaning, strange sweets). I remember the lines going all the way down the dusty streets, filled with chatter and excitement, everyone waiting to get a piece of the delightful delicacy. Halwa is something that goes very well with shah (tea) and qahwe (coffee). The two tastes blend together, sending a mixture of flavours through your mouth.

Here is the recipe for this amazing sweet, why not give it a go yourself:

Ingredients:

-        Half a cup of Corn starch

-        Half a cup of water (for the starch)

-        Two and half cups of white granulated sugar

-        Half a cup of light brown sugar

-        Half a cup of unsalted butter

-        Half a cup of canola oil (or any type of oil)

-        Three cups of water (for the sugar)

-        One teaspoon of ground cardamom

-        Three nutmeg nuts

-        A small dash of orange and yellow food colouring

And here is a video, showing you the exact steps needed to be taken, in order to replicate this recipe:

According to my family, this recipe has allowed them to continue their traditions, even after migrating to this country. My family migrated here after the civil war in Somalia in 1991 and brought all their traditions with them. coming to a land where they knew not a soul, whilst also learning the language, was quite a difficult time for them. Being able to replicate the same recipe, which would bring their whole neighbourhood together, allowed them to feel connected to their country.