How Colonialism Brought a New Evolution of Pasta to East Africa
By Ruth Gebreyesus
Saturday October 3, 2020
IStock
In Somalia, a particular kind of spaghetti dish is ubiquitous. Those noodles are served with suugo suqaar, an often meat-enriched, xawaash-spiced tomato sauce. As with other savory dishes from the coastal nation, a banana is offered on the side to be peeled, chopped and distributed throughout the warmly-spiced pasta, adding both a sweet note and a different texture of starchiness.
In both East African iterations of spaghetti, the preparation and presentation firmly bend the Italian dish towards centuries-old local tastes. The interventions at play, of spices and other starches, have no allegiance to European techniques. This defiance tells a particular story about food’s movement across cultural and national margins. Appropriation is a mode of transit we see often lamented in cultural writing—an erasure of authorship often followed by manufacturing at a capitalistic pace and design. Spaghetti on injera or with suugo suqaar are born out of a different modality: the absorption of a cultural product introduced by abject violence and forced occupation.
There’s something about pasta’s bipartite composition of noodles and sauce that takes well to modifications and possibilities. There’s also what writer Hannah Giorgis called a "culinary rebellion” when she wrote about lasagna’s ubiquitous presence among a sea of indigenous fare at Eritrean and Ethiopian gatherings. As Giorgis described it, lasagna in East Africa is a richly spiced, conservatively cheesed version—all revisions that honor the local appetites. It’d be unfair to say all of these choices are political by intention.
At San Jose’s Jubba,
the Bay Area’s only brick-and-mortar Somali restaurant, you’ll find a
menu reflecting the country’s various influences that drifted in via its
ports and trading partners. Blending flavors from South Asia, the
Middle East and neighboring African nations, Italy’s coercive history in
the region lives in the baasto suugo suqaar on the menu. Jubba’s
version features tomato paste, tomato sauce, bell peppers, onions,
garlic, cilantro and xawaash, a blend of aromatic spices including
cinnamon, cumin and cardamom, among others. "It’s a really robust
pasta,” said Jubba cook Antonio Gomez, who worked at an Italian
restaurant kitchen before joining the kitchen at the South Bay eatery
two years ago. "It’s unique. You don’t get that flavor in Italian
pasta.”
One of the dishes at Jubba in San Jose. (KQED
The first instance of an injera-swaddled pasta bite likely came as a circumstance of the two things sharing a plate. A noodle slinking away into a bite of injera and wot. Now, this combination is something that can be ordered at a restaurant where pasta shares equal real estate with native stews and greens on one platter. Suugo with pasta similarly shares a plate and flavor profiles with Somali-born dishes.
The source of
pasta of course can never be obfuscated and that isn't a righteous
venture. The casual way that pasta dishes in East Africa are enjoyed,
their juxtapositions of starches and histories, don't rely on that
rememberance. Rather historical harms are inoculated from the plate by
the imposition of local preferences on foreign ingredients.
How Colonialism Brought a New Evolution of Pasta to East Africa
A starch paired with another starch is an already dubious inclination, but spaghetti laced with a berbere-fortified tomato sauce and served on injera is even more so. The two carbs, one splayed flat with the other piled in a nest on top, appear to be