Many (sesame) seeds small, makes a big difference
Despite the high quality of Somali sesame, it innternational trade has been hampered by the violent conflict and corruption in the country. We will give Somali sesame the place it deserves in the European market and thereby create jobs and income in Somalia. Workplaces that not only gives local people a source of income, but also makes it more difficult for extremist organizations to recruit young men because young men are stronger if they have jobs. The World Bank has documented how investment in the private sector in Somalia is vital for resilience and innovation in the fragile and conflict-affected country.
The Somali sesame we sell at warfair is from SomSeed Agri in Mogadishu which buy and export sesame from Somali agriculture. There are several hundred farming supplying SomSeed Agri and production provides work for thousands of Somalis. A number that we hope can rise even more.
Our sesame been tested by the book and contains no pesticides. The ultimate goal is to get certified sesame from Somalia, but because of the high level of conflict in the country can not yet be done.
the use of and the benefits of sesame seeds are many. The small seeds have a high concentration of a variety of vitamins and minerals and is rich in antioxidants, proteins and fibers. In addition, they also contain calcium and iron. Sesame can be widely used in the kitchen. Give your pastry or your salad a generous sprinkle or place them in crispbread, bread or in your muesli breakfast table. The possibilities are many. We have collected a few recipes with sesame paramount, including a recipe for tahini. When the seeds are crushed is obtained as a higher gain vs. The absorption of calcium.
Tahini (in Danish mouths "sesame butter") recipe
500 g of sesame seeds
½-1 cup olive oil
½-1 tsp. salt
Add the sesame seeds on a baking sheet with baking paper and toast them in the oven for 5-10 minutes at 200 degrees until golden. Take the seeds out and let them cool.
Pour them now in a food processor or blender and blend until you have a smooth paste. You must arm yourself with a little patience as it may take some time before the seeds begin to deliver oil and become a "butter".
Add olive oil and salt along the way until you have the desired taste and texture. There may possibly. cashew nuts also be added.
Skold a jar and fill with tahini. Now it is ready for the refrigerator where it will keep -and enjoyed from 2-3 weeks.
You can use your tahini in many ways. Tahini is one of the key ingredients for hummus, but can also be used as a dip for vegetables, as a spread on bread or rolls in pita bread, and in dressings, see example below.
Dressing m. Tahini
0.5 dl tahini
Juice of ½ lemon
½ tsp. salt flakes
Possibly. 1 garlic
½-1 dl water
There may also be added as cashews blended with tahini.
See our deals an Africa-pack with 1 kg of sesame from Somalia, 1 kg cashews from Burkina Faso and two chocolate bars from the DRC.