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Shiya (barbecue) and Gima (spaghetti)

sudanese fare: Madelina shares her Shiya and Gima.
Posted by Admin in FOOD FOSSICKERS on 30 Jul 2010 at 12:00 am

Around the World from One Kitchen met again this week at the Star Cinema to learn from Madelina, originally from Sudan. 
Luckily, Madelina is an excellent cook as she tells us that in Sudan, mothers must teach their daughters to cook before marriage or the new husband can send her back to her mother after one month to learn to cook better. 
Madelina is still happily married with seven beautiful children.

Shiya
Ingredients:
One kilogram lamb chops
One lemon
One onion, leave whole
Two cinnamon quills
Two tablespoons cumin powder
Two tablespoons black pepper
Salt to taste
Two tablespoons olive oil
Three cloves garlic, mashed with mortar and pestle

Method:
Trim fat from meat and then chop into large dice (leaving bones on). Wash the meat, this was a new trick to me – apparently lots of people wash their meat.
Put meat in dry frying pan for a few minutes with a pinch of salt, then add oil. 
Put onion peeled but whole on top of the meat with cinnamon quill and four cups water.
Take the onion out at the end – it’s just to get the flavour of onion in the meal. 
Put on lid. 
When the water is nearly evaporated, add the garlic, pepper, cumin and the juice of a whole lemon. 
Remove onion and serve. 
Madelina served t...
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