On Fusion, Forced Migration, and Somali Food

[Deeq A.]

Early last year, I launched a pop-up in Los Angeles that gave birth to a new culinary idea that I had been toying with for over a decade. In a city that famously loves breakfast burritos, I began to sell a Somali-style wrap — spongy and sour anjero-wrapped breakfast burritos filled with soft scrambled eggs, fuul (fava bean stew), and spicy vibrant green basbaas (Somali hot sauce). Much to my surprise, I sold out week after week, despite the fact that for many of my LA customers, this was their first introduction to Somali cuisine.

Source: Hiiraan Online