Chef Ifrah Ahmed Shares Her Weekly Meals
Chef and food writer Ifrah F. Ahmed values slowness and intentionality in her approach to food, which is rooted in Somali food culture. Ahmed’s background is a unique blend of Somali and American influences, having immigrated to Seattle from Somalia as a child. After a trip back home in 2018, Ahmed launched her Somali pop-up restaurant Milk & Myrrh and later became a recipe developer and contributor to the New York Times’ “Cooking” section.
Ahmed’s day typically starts with a glass of water and a glass of lactose-free whole-milk kefir with a touch of dark maple syrup. She then prepares a ginger-root tea, which reminds her of her mother making tea when she was growing up. Ahmed adds the ginger to a pot with water and brings it to a boil, then strains the tea and adds a bag of raspberry leaf tea.
On Saturdays, Ahmed and her daughter visit their local coffee shop, where they enjoy oat vanilla iced matcha and a “coffee” made from steamed vanilla milk. They also stop by the Fort Greene farmers’ market, where Ahmed introduces her daughter to new foods and flavors. Ahmed’s approach to food is centered around showcasing the generosity and hospitality she experienced growing up in a Somali household.
A Week in the Life of Chef Ifrah F. Ahmed
Throughout the week, Ahmed’s meals are a balance of traditional Somali dishes and other international flavors. On Sundays, she makes ginger-root tea and overnight oats, which have become a staple in her household. Ahmed also makes time for self-care, whether it’s taking a walk or practicing yoga.
On Mondays, Ahmed drops off her daughter at camp and then heads back home to work on her writing and recipe development. She often listens to music or podcasts while working, which helps her stay focused. Ahmed’s love for food and cooking is evident in the way she approaches each meal, whether it’s a simple breakfast or a more complex dinner.
Exploring Flavors and Traditions
Tuesdays are often filled with calls and meetings, but Ahmed always makes time for her daughter and their evening routines. On Wednesdays, Ahmed spends most of the day writing and testing recipes, often using ingredients like Asian pears and ginger root. She also makes traditional Somali dishes, such as hilib geel (camel meat) and sabaayad (flatbread).
Thursdays are a time for recipe testing and development, and Ahmed often eats testing leftovers for lunch. She also soaks Rancho Gordo heirloom beans, which were given to her by a friend, and cooks them in Somali spices. Ahmed’s approach to food is not just about cooking, but also about sharing meals and creating memories with her loved ones.
Food as a Way of Life
On Fridays, Ahmed has a shoot day, where she films recipes and cooking segments. She often takes breaks to meet with friends or grab a snack, like a dark-chocolate croissant from Hungry Ghost. Ahmed’s love for food is not just about the flavors and ingredients, but also about the people and experiences that come with it.
As the week comes to a close, Ahmed reflects on the importance of food in her life and the ways in which it brings people together. Whether she’s cooking a traditional Somali meal or trying new flavors and ingredients, Ahmed’s approach to food is always centered around generosity, hospitality, and a deep love for the culinary arts.
Ahmed’s story shows the power of food to bring people together and create meaningful connections. Through her cooking and writing, Ahmed shares her love of Somali cuisine and culture with others, and inspires them to explore new flavors and traditions. Ahmed’s experiences and passions have made her a unique voice in the culinary world, and her dedication to sharing Somali food and culture is evident in all that she does.
It is clear that food plays a significant role in Ahmed’s life, and she is committed to using it as a way to connect with others and share her heritage. Ahmed’s story is an example of how food can be used to build bridges between cultures and communities, and how it can bring people together in meaningful ways. The impact of Ahmed’s work can be seen in the way she inspires others to explore new flavors and traditions, and in the way she shares her love of Somali cuisine and culture with the world.
