Hawa Hassan

Last updated
Hawa Hassan
Born1985or1986(age 37–38) [1]
Somalia
Occupation(s)Author, chef
Notable workIn Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean

Hawa Hassan is a Somali-American author and chef. Her first cookbook, In Bibi's Kitchen, won the 2022 James Beard Foundation award for Best International Cookbook.

Contents

Early life and education

Hawa Ali Hassan was born in Mogadishu, Somalia, the second eldest of ten siblings; her early life was spent in Mogadishu. [1] [2] [3] [4] Her family fled the country in 1991 during the Somali Civil War when Hassan was four years old, going to a United Nations refugee camp in Mombasa, Kenya. [5] [6] [3] Hassan was soon sent to Nairobi. [5] Her father returned to Somalia. [5]

In 1993, when she was seven, Hassan's mother sent her to Seattle, Washington, to live with family friends in the city's South End; the goal was for the rest of her family to join her eventually, but by the time she was in middle school she "realized no one was coming". [5] [7] [1] She later lived with a friend's family. [2] Her mother and siblings went to Norway. [5] [1] She did not see them for fifteen years and has only seen her father once since he returned to Somalia. [5]

Hassan graduated from high school early and enrolled at Bellevue College when she was 16. [5] [1]

Career

Hassan began modeling while attending high school and college. [5] [8] She moved to Brooklyn to pursue modeling but soon started creating Somali sauces and chutneys using her mother's recipes, which she'd practiced while visiting Oslo for her first reunion with her family in fifteen years, with a goal of selling them. [1] [3] In 2014 she opened Basbaas Somali Foods. [5] [1] By 2015 she was selling several varieties. [5]

She hosted several programs for Bon Appetit's YouTube channel, including "Hawa at Home;” “Hawa in the Kitchen,” and “Spice of Life”. [5]

In Bibi's Kitchen

In 2017 Hassan met Julia Turshen, with whom she co-authored the 2020 cookbook In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean, which won the 2022 James Beard award for best international cookbook. [5] [1] Multiple publishers rejected the book, and only one, Ten Speed Press, entered negotiations. [2]

The book focuses on foods from African countries that border the Indian Ocean (Comoros, Eritrea, Kenya, Madagascar, Mozambique, Somalia, South Africa, and Tanzania) and were important in the spice trade; the authors collected recipes from "bibis", the Swahili word for grandmothers, [6] [2] and the book was photographed by Nairobi-based Somali Khadija Farah. [3] The New York Times named it one of the best cookbooks of 2020. [9]

Bibliography

Personal life

As of 2021 Hassan was living in New York City. [1]

Related Research Articles

<span class="mw-page-title-main">Verjuice</span> Type of juice

Verjuice is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavor. It also goes by the name Verjus.

Bellevue College (BC) is a public college in Bellevue, Washington. It is the largest of the 34 institutions that make up the Washington Community and Technical Colleges (SBCTC) system and the third-largest institution of higher education in the state.

<span class="mw-page-title-main">Dutch baby pancake</span> Pancake originating from the United States

A Dutch baby pancake, sometimes called a German pancake, a Bismarck, a Dutch puff, Hooligan, or a Hootenanny, is a dish that is similar to a large Yorkshire pudding.

<i>Hallelujah! The Welcome Table</i> Book by Maya Angelou

Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes (2004) is author Maya Angelou's first cookbook. It pairs 28 essays written by Angelou with 73 recipes. Angelou got the title from an African-American spiritual. The book's audio version, which was produced at the same time as the print edition was published, was narrated by Angelou and included five cards created from recipes from the book.

Ronni Lundy, is an American author and editor, whose work focuses on traditional Southern American foods, Appalachian foods, and music.

<span class="mw-page-title-main">Marcela Valladolid</span> American chef and author (born 1978)

Marcela Luz Valladolid is an American chef and author. She was the host of the Food Network television series Mexican Made Easy, and a judge on the Food Network series Best Baker in America.

<span class="mw-page-title-main">Bang bang chicken</span> Chinese chicken dish

Bang bang chicken, also known by variant names such as bam bam chicken or bon bon chicken, is a popular chicken dish in Chinese cuisine. The name bang bang chicken is derived from the Chinese word for stick, bàng (棒), referring to the baton or cudgel traditionally used to tenderize the meat.

Priya Krishna is an Indian-American food journalist and YouTube personality. She is a food reporter for The New York Times and has previously contributed to The New Yorker, Eater, and TASTE. She is also the author of multiple cookbooks, including Indian-ish, a cookbook she wrote with her mother.

<span class="mw-page-title-main">Claire Saffitz</span> American pastry chef and video host

Claire Saffitz is an American food writer, chef, and YouTube personality. Until mid-2020, she was a contributing editor at Bon Appétit magazine and starred in several series on the Bon Appétit YouTube channel, including Gourmet Makes, in which she created gourmet versions of popular snack foods by reverse engineering them. Since leaving the company, she has published two cookbooks, Dessert Person and What's for Dessert, which both became New York Times Best Sellers. She has continued work as a video host on her own YouTube channel and as a freelance recipe developer, including for New York Times Cooking.

<span class="mw-page-title-main">Carla Lalli Music</span> American chef and YouTube personality

Carla Lalli Music is an American chef, cookbook author, and YouTube personality. She was a food editor at large of Bon Appétit and was known for her appearances in videos produced for the magazine's YouTube channel, most notably as the host of Back-to-Back Chef. Music left the magazine in 2020 in response to allegations that Bon Appétit and Condé Nast Entertainment had engaged in racial discrimination.

Julia Turshen is an American cookbook author, food writer, cook, and food equity advocate. She lectures on food and home cooking and has published four solo books on the subject and has contributed to many others in collaboration or as a writer. She has collaborated with Gwyneth Paltrow, Dana Cowin, and Mario Batali. Her 2020 collaboration with Hawa Hassan, In Bibi's Kitchen, won the 2022 James Beard Foundation award for Best International Cookbook.

Alison E. Roman is an American food writer, chef and internet personality. She is best known for her viral recipes, such as #TheStew and #TheCookies, which were widely shared on social media platforms. Roman has held senior positions at Bon Appétit and Buzzfeed Food, and served as a columnist for New York TimesCooking. Roman is the author of several cookbooks, including the New York Times BestsellerNothing Fancy (2019).

Molly Baz is an American cook, recipe developer, and food writer. She was a senior food editor at Bon Appétit magazine and appeared frequently in videos for the magazine's YouTube channel before leaving in 2020. Baz has published two cookbooks, Cook This Book (2021) and More Is More (2023), both of which are New York Times Best Sellers.

Yewande Komolafe is a Nigerian food writer, author, and food stylist. She is best known for her work introducing Nigerian food to audiences in the US. Komolafe joined The New York Times as a cooking editor in February 2021.

The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.

Andisheh "Andy" Baraghani is an American chef and food writer. Baraghani's first job as a teenager was at the restaurant Chez Panisse in Berkeley, California. He moved across the United States to study at New York University and work in New York City restaurants before transitioning into a career in media in 2013. Following a brief stint as a food editor at Tasting Table, he joined Bon Appétit in 2015 as a senior food editor and soon became a frequent presenter on the publication's YouTube channel. He left Bon Appétit in 2021 to work on a cookbook, The Cook You Want to Be (2022), which contains recipes and essays that cover his personal life and career and was awarded a James Beard Award.

Rachel Roddy is a food writer and cook book author from London, England, who now resides in Rome, Italy.

Gaby Melian is an Argentinian chef and cookbook author. After completing college, Melian moved from Argentina to New York City, where she attended the Institute of Culinary Education and worked as a chef and in various roles in culinary education. Around 2016, she joined Bon Appétit magazine to work in the test kitchen and later become test kitchen manager, appearing in videos for the magazine's YouTube channel until 2020. She has since released a memoir, Food-Related Stories, and a children's cookbook of Latino foods, Gaby's Latin American Kitchen.

Melissa Miranda is an American chef and restaurateur. Miranda was named one of Food and Wine Magazine's 2022 Best New Chefs and is a 2023 James Beard Award semifinalist. She is the founder of Musang, a Filipino restaurant located in Seattle's Beacon Hill neighborhood.

Hetty Lui McKinnon is an Australian Chinese cookbook author, recipe developer, and James Beard Award finalist. She has written five cookbooks. Her first cookbook, Community, is regarded as an Australian cult classic. McKinnon's fourth cookbook, To Asia, with Love, was a finalist for the 2022 James Beard Awards. McKinnon is also a contributing writer to many food publications and columns, including New York Times Cooking, the The Washington Post, Bon Appetit and Epicurious.

References

  1. 1 2 3 4 5 6 7 8 9 Varriano, Jackie (2021-02-04). "How Seattle shaped the life of Somalia-born entrepreneur and cookbook author Hawa Hassan". The Seattle Times . Retrieved 2023-09-15.
  2. 1 2 3 4 Ulla, Gabe. "Hawa Hassan's Recipes Highlight the Diversity of African Cuisine". WSJ . Retrieved 2023-09-15.
  3. 1 2 3 4 Regensdorf, Laura (2020-10-14). "Hawa Hassan on the Matriarchs of East African Cuisine—and the Merits of Banana with Pizza". Vanity Fair . Retrieved 2023-09-15.
  4. "Basbaas Foods". Basbaas Foods. Retrieved 2023-09-15.
  5. 1 2 3 4 5 6 7 8 9 10 11 12 Mercer, Emily (2023-05-30). "How Hawa Hassan Is Making the World Smaller Through Food". Women's Wear Daily . Retrieved 2023-09-15.
  6. 1 2 3 Taylor, Elise (2020-10-12). "Hawa Hassan Shares the Spicy Somali Pasta Recipe From Her New Cookbook, 'In Bibi's Kitchen'". Vogue . Retrieved 2023-09-15.
  7. Fabricant, Florence (2016-01-19). "Chocolate by the Book". The New York Times . ISSN   0362-4331 . Retrieved 2023-09-15.
  8. Kevita (2019-06-15). "Hawa Hassan: The Hot Sauce Boss that Goes with Her Gut". Bon Appétit . Retrieved 2023-09-15.
  9. "The 14 Best Cookbooks of Fall 2020". The New York Times . 2020-09-29. ISSN   0362-4331 . Retrieved 2023-09-15.
  10. Maloney, Ann (2023-05-21). "Dinner is fast and flavorful with these 30-minute gingery, garlicky chicken thighs". Washington Post . ISSN   0190-8286 . Retrieved 2023-09-15.
  11. Ho, Soleil (1 July 2020). "Hawa Hassan will put Somali food in the spotlight — on her own terms". San Francisco Chronicle .