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An enthralling, intimate collection of essays and over 75 recipes exploring the history of eight countries to understand the impact of geopolitical conflict and its outcomes on cuisine and food system, from Somali refugee and James Beard Award-winning author of In Bibi's Kitchen.
Countries dealing with major conflict are rarely portrayed in a well-rounded light by the media. Images of disarray and decline saturate their narratives, ignoring the strength, resourcefulness, and ingenuity that arise from having to navigate conflict. With empathy, curiosity, and an insistence on sharing different aspects of human survival, Hawa Hassan gathers singular, multifaceted narratives for eight countries from around the world.
Each chapter is devoted to a different country and opens with an informative essay on the culture and its history. Recipes follow highlighting indigenous ingredients and share intimate portraits of the people preserving food culture, including food from:
- Afghanistan, such as Bolani (Stuffed Flatbread) and Borani Banjan (Stewed Eggplant with Garlic Yogurt)
- Democratic Republic of Congo, such as Chikwanga (Cassava Flour Cake) and Pondu (Cassava Leaf Stew)
- Egypt, such as Ta'ameya (Fava Bean Fritters) and Ghorayeba (Shortbread Cookies)
- El Salvador, such as Sopa de Res (Beef Shank Soup) and Pupusas con Curtido (Filled Masa Flatbreads with Cabbage Slaw)
- Iraq, such as Shorbat Adas (Lentil Soup) and Bamia (Lamb and Okra Stew)
- Lebanon, such as Malfouf (Stuffed Cabbage Rolls) and Mouhamara (Spicy Walnut and Red Pepper dip)
- Liberia, such as Ground Peanut Soup and Kala (Sweet Fried Dough)
- Yemen, such as Saltah (Lamb Stew with Fenugreek Fruth) and Sahawiq
An original and groundbreaking work, Setting a Place for Us returns agency to the people whose stories, up until now, have been ignored in the media. It sheds light on the important work of preserving recipes and food traditions in places of conflict and migration.
Hawa Hassan is a James Beard Award-winning author, celebrated chef, Food Network personality, and founder of Basbaas Foods, a line of African-inspired condiments that blend tradition with innovation. Born in Somalia and shaped by her experiences as a refugee, Hawa uses food as a bridge to connect people and cultures. She is the author of the critically acclaimed In Bibi’s Kitchen, which shares recipes and stories from African grandmothers, and her forthcoming book, Setting a Place for Us: Recipes and Stories of Displacement, Resilience, and Community (May 2025), explores the deep connections between food, identity, displacement, and heritage. With features in Forbes, The New York Times, and Eater, Hawa continues to inspire through her storytelling, passion for culture, and dedication to celebrating the flavors of her home continent.
Kimberly Drew is a curator and cultural critic. Drew received her B.A. from Smith College in Art History and African-American Studies. Her books Black Futures, co-edited with J Wortham, and This is What I Know About Art are both available wherever books are sold.
