holla! It would make a whole latta sense if u would ask the mothers that u're helping to do the cooking. Instead of u running around preparring the food itself.(since u're busy and all u know) Well, that's just my opinion. U've asked for help. So, here are some suggestions Dried Wattle Twigs roasted with Wood Chips and Crevice-Algae Salsa Dip This is a super topper, perfect for when you or the kids want something different or fast. <b]Ingredients</b] Twigs from a wattle bush, preferably gathered some distance away from the communal latrine 4 1/2 C. wood chips, hacked from the bark of a Chana tree Scrapings of red and green algae from between rocks on the crags at Kumra Basin Preparation Julienne the wattle twigs and mix well in a small gourd. Marinate the wood chips in goat urine for one hour at room temperature (52° C/135° F), uncovered, using a hair whisk to keep away camel flies and sand fleas. For the dip, chop the algae, taking care not to mix the two colors, then wring head towel into the two piles. Set aside. In a medium gourd, mix the wattle twigs and the wood chips (which should now be moist and dark-colored). Set out small decorative Red Cross soup can husks, cut in half, and sprinkle a little salsa in each. Serve. Per Serving Calories 4 Total fat 0 Saturated fat 0 Cholesterol 0 Sodium 604 mg Medallions of Camel Dung Spit-grilled and Rolled in Sand. Zesty sand coating adds zing to this signature dish from the table of Reza Farah Aidid. Ingredients 4 medium-sized camel droppings, de-strawed and de-flied 2 C. Sand Preparation Skewer droppings on wattle-stick skewer. Grill over a hot fire until hard and very dark brown. Sprinkle sand on hut floor and roll droppings in sand until evenly coated. Serve with a little thin gruel. Per Serving Calories 12 Total fat .04 g Saturated fat .02 g Cholesterol 0 Sodium 766 mg Warm Locust Salad Crunchy and moist, this crowd-pleaser is perfect for a summer's day picnic Ingredients 25 medium-sized African locusts Hemp leaves Preparation Remove legs and wings. Set aside. In large gourd, mix hemp leaves and locusts and toss with a little spit. Garnish with legs and wings. Per Serving Calories 220 Total fat 2 g Saturated fat 1 g Cholesterol 0 Sodium 488 mg Baked Chicken with Grubs and Moss. Southern flavors team up in a colorful and delicious lunchtime favorite ngredients One chicken (if you can catch it - it belongs to the Jafra clan) or substitute large toad salamander Clump hardy perennial moss Dung-beetle grubs Preparation Bake for 40 minutes in the hot sand. Mix well. Per Serving Calories 339 Total fat 4 g Saturated fat 2 g Cholesterol 2 g Sodium 1088 mg ------------------ Girlfriend:"And are you sure you love me and noone else?" Boyfriend: "Dead sure! I checked the whole list again yesterday [This message has been edited by alby (edited 05-14-2002).] [This message has been edited by alby (edited 05-14-2002).] [This message has been edited by alby (edited 05-14-2002).] [This message has been edited by alby (edited 05-14-2002).] [This message has been edited by alby (edited 05-14-2002).] [This message has been edited by alby (edited 05-14-2002).]

seetahay walaashee?---fiican lee...waa car-foosaa nooh wallahi---hihi...hayeh, shiimee neh meehii?---habartee waxee i-dhahdi, nabarkii uss tax-returnka aas usoo noqdo...(u know the rest) sup nomads. they call me alby. i'm a youngsta, don't know much about somalis' style of dating..so i'd like to post one question-->why do most of us prefer enlish(or any other lingo) rather than somali?..is it cuz we're not use to it-due to arrange marriges? or somali just sucks when 'fraging?' just why?...plz do share ur opinion preciated ------------------ koolaid [This message has been edited by alby (edited 04-25-2002).]

xaala-sheegay! this's alby repping c/caziz aka kaambo amxaaro. known for its beach 'bada liido' and masaajidka 'sheikh c/caziz-ka'...holla back if u know me! ------------------ koolaid [This message has been edited by alby (edited 04-25-2002).]