Somalia. A place many Americans probably couldn't place on a map, but a place most Americans have probably heard of (mostly for unflattering reasons). Whether its the infamous Somali civil war and its aftereffects, the American casualties that were the inspiration for the film Black Hawk Down, or Somali pirates hijacking passing ships like Captain Phillips' Maersk Alabama, much of what we hear about Somalia ain't pretty. The result of Somalia's troubles has brought tens of thousands of Somali immigrants to the U.S. over the last 40 years. Now Somalians and their Somali-American kids are as much a part of the fabric of America as any nationality. And as their numbers grow, so too does the availability of their cuisine (lucky us).
Basheir Elmi is the man behind Waamo, one of the only Somalian restaurants in Phoenix thus far as best I can tell. The menu here at Waamo is Somalian first and foremost, but with Ethiopian and other northern African and Mediterranean influences mixed in. You'll find this humble restaurant right in the middle of a strip center on the north side of McDowell Road just west of 51st Street. There's seating for maybe 40 or so inside, but the place was a buzz with activity when I arrived at dinner time on a Friday. Admittedly I was the only nin cad in the place (that's white guy in Somali FYI) as the place was full of African and African American families, many of whom were conversing in Somali and maybe even a few in Arabic. No problem though as the waiter spoke perfect English and enthusiastically took care of me from start to finish.
Finding information on what constitutes authentic Somalian food is surprisingly difficult (even via Wikipedia). Somalia's history as a hub of trade and commerce (the result of being a gateway between the Red Sea and Indian Ocean) means there's a bunch of influences all mixed up in their cuisine. I know goat is a big thing there, but that's about all I knew. With a little help from my waiter (didn't catch his name, sorry), he helped me pick a couple of items that would give me a good introduction.
First up, Sambusas. Similar to samosas, these are fried pastries with crispy dough that are filled to gills with beef and a variety of spices. The appetizer comes two sambusas to a plate. These were killer. Delicious crunchy dough, perfectly cooked ground meat and the spices were all over the map. A simple yet complex taste for the senses and a wonderful start to the meal. For the main dish, I opted for their signature dish. The Waamo Plate. A massive plate of chicken, a dash of lime, rice, pasta, cream, and a mix of seasonings that almost remind me of tandoori (also came with a side of pita bread). This stack of food takes up almost the whole plate and is about a couple inches thick. Undoubtedly meant to be shared, this was a heavy lift for me. But a worthwhile lift it was. Phenomenally tasty with the rice and noodles providing a mix of textures with each bite. The chicken was cooked just right and the seasonings were abundant throughout. I was stuffed to the gills, but the waiter prevailed upon me to have some of their house made hot tea, which they threw in on the house. The hot tea here is a mix of black tea, milk, sugar, cinnamon and ginger and provided a smooth easy drinking finish that set me just right after a massive meal.
Total cost for the food plus tax and tip came to $20. Dynamite value, dynamite flavors, dynamite service. Looking around at the patrons during my meal, it's pretty clear just how much this establishment means to the valley's African and African-American communities. A relaxed place to gather, to eat, to relax, to feel at home. Its experiences like tonight's that remind me just how great it is to experience the growing diversity of the valley's culinary scene. And how even people from far flung countries like Somalia have so much to offer to our local communities. read more