Shushumow: A Traditional Somali Delicacy

Shushumow, also known by various other names like kalkals and zinanaande, is a beloved delicacy in Somali culture, especially enjoyed during holidays and weddings. This delightful fried pastry is made with a simple dough of flour, eggs, and water (or sometimes milk) and is tossed in a sugar syrup. Shushumow is crispy on the outside and slightly soft on the inside, offering a perfect balance of textures. This dish is not only a treat for the taste buds but also a wonderful way to connect with Somali heritage and traditions.

Recipe Overview

Name of the Recipe: Shushumow

Brief Description: Shushumow is a traditional Somali fried pastry made from a simple dough, shaped and fried to golden perfection, and coated in a fragrant sugar syrup. It's a delightful treat that's perfect for special occasions or as a sweet snack.

Ingredients List

Dough:

• 1 ½ cups all-purpose flour
• ⅓ cup canola oil
• 1 large egg
• 3 tablespoons white sugar
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup warm water
• 2 cups canola oil for frying

Simple Syrup:

• ½ cup white sugar
• ¼ cup water
• ¼ teaspoon ground cardamom

Step-by-Step Instructions

Step 1: Make the Dough

In a large bowl, mix together the flour, ⅓ cup canola oil, egg, sugar, baking powder, and salt. Using a stand mixer fitted with a paddle attachment on low speed, gradually add the warm water and mix until a soft dough forms, which should take about 4 to 5 minutes. Let the dough rest for 30 minutes to ensure it is pliable and easy to shape.

Step 2: Shape the Shushumow

Transfer the dough to a clean work surface. Divide the dough into approximately thirty 1-inch pieces. Take each piece, press it onto the back of a fork, and curl it away from you to shape the shushumow. This gives them their distinctive ridged texture.

Step 3: Fry the Shushumow

Heat 2 cups of canola oil in a deep fryer or a large saucepan over medium heat. Working in batches, fry the shushumow in the hot oil, stirring gently to ensure even cooking, until they are golden brown, which should take about 5 to 7 minutes. Drain the fried shushumow on paper towels to remove excess oil.

Step 4: Prepare the Simple Syrup

In a large saucepan, combine the sugar, water, and ground cardamom. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer until the sugar is fully dissolved, about 1 to 2 minutes. Remove from heat.

Step 5: Coat the Shushumow in Syrup

Gently stir the fried shushumow into the syrup until they are evenly coated. Transfer the shushumow to a plate and let them cool. The syrup will harden slightly, giving the shushumow a beautiful, glossy finish.

Cooking Times

• Preparation Time: 15 minutes
• Cook Time: 30 minutes
• Additional Time: 30 minutes
• Total Time: 1 hour 15 minutes

Serving Suggestions

This recipe yields about 30 pieces of shushumow, making it perfect for sharing at gatherings or enjoying over several days. Here are some serving suggestions:

• With Tea or Coffee: Serve shushumow with a cup of Somali tea or coffee for a delightful afternoon snack.
• At Celebrations: Include shushumow as part of a dessert spread at weddings, holidays, or family gatherings.
• As a Sweet Snack: Enjoy shushumow on their own as a sweet and satisfying treat.

Nutritional Information (per serving)

• Calories: 390
• Fat: 21g
• Carbohydrates: 47g
• Protein: 4g
• Saturated Fat: 2g
• Cholesterol: 31mg
• Sodium: 150mg
• Dietary Fiber: 1g
• Total Sugars: 23g

Storage and Reheating

Storage Tips:

Store any leftover shushumow in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week.

Reheating Instructions:

To reheat shushumow, place them in a preheated oven at 350°F for about 5-7 minutes, or until they are warmed through and slightly crispy. You can also reheat them in a microwave for about 20 seconds, though they may lose some of their crispiness.

Frequently Asked Questions (FAQs)

Can I use a different type of oil for frying?

Yes, you can use any neutral-flavored oil with a high smoke point, such as vegetable oil or peanut oil, for frying the shushumow.

What can I use if I don't have ground cardamom?

If you don't have ground cardamom, you can substitute it with a mixture of ground cinnamon and nutmeg for a similar aromatic flavor.

Can I make shushumow ahead of time?

Yes, you can prepare the dough and shape the shushumow in advance. Store them in the refrigerator for up to a day before frying. This can help save time if you are preparing for a large gathering.

Conclusion

Shushumow is a delicious and traditional Somali delicacy that is perfect for any special occasion or simply as a sweet treat to enjoy with family and friends. This recipe is easy to follow and results in a crispy, sugary delight that everyone will love. We hope you enjoy making and eating shushumow as much as we do. Don’t forget to share your results with us, leave a comment, and follow DelishDigs for more tasty and easy recipes. Happy cooking!