setting a place for us: recipes and stories of displacement, resilience, and community from eight countries impacted by war

An enthralling, intimate collection of essays and over 75 recipes exploring the history of eight countries to understand the impact of geopolitical conflict and its outcomes on cuisine and food system, from Somali refugee and James Beard Award-winning author of In Bibi’s Kitchen.

Countries dealing with major conflict are rarely portrayed in a well-rounded light by the media. Images of disarray and decline saturate their narratives, ignoring the strength, resourcefulness, and ingenuity that arise from having to navigate conflict. With empathy, curiosity, and an insistence on sharing different aspects of human survival, Hawa Hassan gathers singular, multifaceted narratives for eight countries from around the world.

Each chapter is devoted to a different country and opens with an informative essay on the culture and its history. Recipes follow highlighting indigenous ingredients and share intimate portraits of the people preserving food culture, including food from:

- Afghanistan, such as Bolani (Stuffed Flatbread) and Borani Banjan (Stewed Eggplant with Garlic Yogurt)
- Democratic Republic of Congo, such as Chikwanga (Cassava Flour Cake) and Pondu (Cassava Leaf Stew)
- Egypt, such as Ta’ameya (Fava Bean Fritters) and Ghorayeba (Shortbread Cookies)
- El Salvador, such as Sopa de Res (Beef Shank Soup) and Pupusas con Curtido (Filled Masa Flatbreads with Cabbage Slaw)
- Iraq, such as Shorbat Adas (Lentil Soup) and Bamia (Lamb and Okra Stew)
- Lebanon, such as Malfouf (Stuffed Cabbage Rolls) and Mouhamara (Spicy Walnut and Red Pepper dip)
- Liberia, such as Ground Peanut Soup and Kala (Sweet Fried Dough)
- Yemen, such as Saltah (Lamb Stew with Fenugreek Fruth) and Sahawiq

An original and groundbreaking work, Setting a Place for Us returns agency to the people whose stories, up until now, have been ignored in the media. It sheds light on the important work of preserving recipes and food traditions in places of conflict and migration.

Hawa Hassan is a James Beard Award winner and culinary triple threat: dynamic chef, TV personality, and entrepreneur. She’s the founder of the fast-growing brand Basbaas, a line of sauce and condiments inspired by her home country of Somalia that has been featured in Forbes, the New York Times, Eater, and more. Her first cookbook-meets-travelogue, In Bibi’s Kitchen, shares recipes and stories from grandmothers--or bibis--in eight African countries bordering the Indian Ocean.