Xawajj: an East African spice mix

The recipes of East Africa have been held in women’s heads, hearts and hands,

taught to each generation by their mothers and grandmothers. Now Shugri, Sadia,

Hodan, Leila, Sarah, Halima, and Nasteho are bringing these flavours to Melbourne.

East African food is a heady mix of influences, drawn from the countrys’ history as a

spice route, the cultures of India and the Middle East and the colonisation of East

Africa by Italy. Flavours are warm and complex, servings are generous, and food is

at the centre of every party. These foods are not only delicious, but are a way of

preserving the oral food cultures of East Africa. And so our chefs wish you ha kuu

macaanaato - enjoy!

Xawajj: an East African spice mix

The essential spice mix for cooking East African food. Cumin, coriander, cloves, cinnamon

and pepper are toasted and blended into a fragrant flavour bomb. Add to pilaff, stew or

sauce. Sprinkle on fries or smashed avo. Rub on barbequed meat. A million miles away from

your dusty supermarket spice mix, Hawaj will elevate your meals, everyday.

How we get it: In bulk returnrsbulk returnrs