Chef Jamal Hashi

09/09/2025

✨ From My Kitchen to Yours ✨

Honored to see one of our Somali classics highlighted at Mill City Farmers Market → Vegan Baasto Saldaato 🌱🍝🇸🇴

For us, baasto isn’t just pasta it’s history. A dish carried across oceans, flavored with migration, and served at every Somali table. Add the fresh saldaato take with locally grown spinach , kale , green breans , onion and herbs with the popular gedo masala and you’ve got a plate that’s simple, soulful, and full of love. 💙 💚

Food is more than nourishment its connection. From Mogadishu to Minneapolis, Somali flavors continue to tell our story.

👉🏾 Try the recipe here and let me know if you’d make it for your family 👇🏾
🔗 https://www.millcityfarmersmarket.org/recipes/vegan-baasto-saldaato/

Vegan Baasto Saldaato recipe from Chef Jamal Hashi created for the Mill City Farmers Market and highlights seasonal tomatoes and greens from the market.

06/20/2025

🤩🙌🏾

Gathering over food is a universal ritual that builds community, sustains life, and enriches our very existence.

We are honored to welcome culinary historian, author, and Netflix television personality Dr. Jessica B. Harris to share her thoughts on the importance of food in Black history, culture, and storytelling. After the program, guests will be invited to mingle and taste samples of several local chefs’ signature dishes.

Featured chefs:
Chef Lutunji Abram
Chef Jamal Hashi
Chef James Johnson
Chef Mateo Mackbee
Chef Rayo Odedina
Chef Robert Taylor

Purchase your tickets for this event you won't want to miss: https://mnhs.info/43HABT0

Image Credit: Dr. Jessica B. Harris

06/15/2025

We are proud to welcome Chef Jamal Hashi as the Special Guest of Honor at the Global Somali Awards 2025!

A culinary trailblazer and cultural icon, Chef Jamal is celebrated for redefining Somali cuisine and his impactful role in community development. 🍽👨🏽‍🍳

📍 Hilton Columbus at Easton | Columbus, Ohio
🗓 June 21, 2025

06/09/2025

I don’t just cook food. I cook memory, I cook story, I cook healing.

This photo was taken during one of the most beautiful nights of my life surrounded by people who came not just to eat, but to feel. Every dish I serve carries my grandmother’s firewood smoke, my mother’s laughter, Harlem hustle, and the resilience of generations.

I’ve fed Kings, presidents, celebrities, and strangers off the street and the one thing I’ve learned is this: If the food doesn’t tell the truth, it doesn’t matter how pretty the plate looks.

I cook with pens in my apron because I’m still writing the story. A Somali kid from two worlds stirring pots in Minnesota, serving dreams with a side of sambusa and BizBaz.

This life is not a permanent restaurant. It’s a pop-up. We Make it count while it’s open.

06/09/2025

05/02/2025

Go support, best handmade Sambusa Express in Minnesota!!

03/20/2025

03/20/2025

03/01/2025

12/08/2024

08/14/2024

I’m thrilled to share my deep appreciation for The Somali Kitchen and the incredible Bariis Islikaris recipe. This platform has been one of my favorite sources for all things Somali cooking. I’m especially grateful for the collaborations over the years with Brother Abderazzaq. His mentorship, love for food, and passion for urban gardening have been a true delight and an inspiration. Thank you, Brother Abderazzaq, for your guidance and for enriching our culinary journey.🫡🙏🏾💙

Here’s to many more delicious collaborations and shared culinary adventures! 🤌🏾🍽️🌱✨

East African version of the West African Jollof rice made by our brother and good friend, Jamal Hashi. Jamal's version is infused with bay leaf, berbere spice and fresh Roma tomatoes. In Somali we call this Bariis Iskukaris. Here is a recipe for a variation of the dish: http://www.somalikitchen.com/bariis-isku-karis-somali-rice-with-spices.html/

04/26/2024

“Congratulations to the SPPS Nutrition Services team for being the first in the country to receive the Innovation in Cultural Diversity of School Meals Award from Action for Healthy Kids! This award recognizes the district's collaboration with St. Paul's East African and Somali communities to develop and serve menu items including Hamari chicken, sambusas and signature basbaas sauce, and yellow rice. Partners in this effort have included the SPPS Somali Parent Advisory Council, students at Humboldt High School, Chef Jamal Hashi and Hoyo , a local sambusa producer.

"These menus create an opportunity for our Somali and East African students to be seen and feel a sense of belonging, and for all students to learn about and savor the culinary beauty of the Somali and East African culture," said Lynn Broberg, assistant director of Nutrition Services.

Learn more about the award and look for these and other innovative and culturally diverse menu items at your school! https://bit.ly/4aQ5HZG “