Masoub or Fatamuus Mohamed Mohamed (MSH

Once the fish is cooked allow to cool, then break up the fish fillets into smaller chunks and layer with the prawns on the bottom of an ovenproof dish.

To make the cheese sauce:

Put the butter, flour and milk in a saucepan and heat gently until the butter has melted and the sauce begins to thicken. Constant stirring is necessary here otherwise lumps will form. Season with salt and pepper. Once the sauce has thickened to the desired consistency, take off the heat and stir in three quarters of the grated cheese. Poor this mixture over the top of the fish and prawns.

Topping:

Spoon mashed potato onto the top of the fish and sauce mixture and smooth out a little. Sprinkle the remaining grated cheese over the top of the mashed potato. Bake in the oven, 180 Celsius, for around 30 minutes or until the top is golden and crispy. Serve with peas and sweetcorn or any vegetables of your choice.

Masoub or Fatamuus/Fetamous

This is a popular sweet dish known as Masoub in Middle East and Fatamuus/Fetamous in Somalia. It’s mainly served for breakfast and in Somalia, restaurants may also serve this dish for lunch and dinner. There are several methods of preparing this dish, with each region having its unique way. The common denominator is bananas and bread.

Ingredients:

3 bananas (ripe) 18 small fresh dates 1 Corn Bread ¼ cup unsalted butter (melted) ⅓ cup evaporated milk 170 grams clotted cream ⅓ cup raisins (chopped) ¼ teaspoon cardamom, nutmeg and cinnamon (ground)