This is a slow-cooked, roasted stew that’s rich, deeply spiced and made to be scooped up with sabaayad, also known as kimis. The bread catches every bit of the sauce, which is exactly what makes it so ...

“Bariis Somali is the recipe that first got people talking about my cooking. It’s one of those dishes that makes me feel deeply connected to my roots,” explains food writer Ilhan Mohamed Abdi. “The ...