SETTING A PLACE FOR US

An enthralling and intimate collection of essays and over 75 recipes that explores the history of eight countries to understand the impact of war on a culture's cuisine and food system, from the James Beard Awardwinning author of In Bibi's Kitchen.

Countries dealing with major conflict are rarely portrayed in a well-rounded light by the media. Images of disarray and decline saturate their narratives, ignoring the strength, resourcefulness, and ingenuity that arise from having to navigate conflict. Hawa Hassan brings us into these multifaceted narratives for eight countries from around the world. Each chapter is devoted to a different country and opens with an informative essay on the culture and the foodways. Recipes follow highlighting indigenous ingredients and share intimate portraits of the people preserving food culture, including food from: Afghanistan, such as Bolani (Stuffed Flatbread) and Borani Banjan (Stewed Eggplant with Garlic Yogurt) Democratic Republic of Congo, such as Chikwanga (Cassava Flour Cake) and Pondu (Cassava Leaf Stew) Egypt, such as Ta'ameva (Fava Bean Fritters) and Ghoraybah (Shortbread Cookies) El Salvador, such as Sopa de Res (Beef Shank Soup) and Pupusas con Curtido (Filled Masa Flatbreads with Cabbage Slaw) Iraq, such as Shorbat (Lentil Soup) and Bamia (Lamb and Okra Stew) Lebanon, such as Malouf (Stuffed Cabbage Rolls) and Mouhamara (Spicy Walnut and Red Pepper dip) Liberia, such as Ground Peanut Soup and Kala (Sweet Fried Dough) Yemen, such as Saltah (Lamb Stew with Fenugreek Fruth) and Zhoug Setting a Place for Us returns some agency to the people whose stories up until now have been ignored in the media and sheds light on the important work of preserving recipes and food traditions in places of conflict and migration. Hawa Hassan is a James Beard award winner and culinary triple threat: dynamic chef, TV personality and entrepreneur. She's the founder of Basbaas, a line of sauce and condiments inspired by her home country of Somalia, a fast-growing brand that has been featured in Forbes, The New York Times, Eater and more.