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This week on Appetites, we look at a new cookbook "Soo Fariista: Come Sit Down," put together by Somali-American youth in the Twin Cities and published by the Minnesota Historical Society Press.

Hamdi, one of the high school members of Wariyaa: Somali Youth in Museums, a program put on by the MNHS, shared two recipes she contributed to the cookbook.

• 1  (14.5-ounce) can pineapple rings, drained

• Betty Crocker Super Moist Favorites Yellow Cake Mix


Heat oven to 350 degrees. Coat interior of a 9-inch square pan
with melted butter, spreading along sides to prevent the cake
from sticking. 

Sprinkle brown sugar evenly over the bottom of the pan. Arrange pineapple slices over brown sugar. Prepare cake mix according to package instructions and pour evenly over the pineapple slices. Bake according to package instructions. 

Invert finished cake over a serving platter and remove from pan. Spoon any brown sugar mixture remaining in pan evenly over the cake and serve warm.

Heat oil in a large cast-iron skillet until smoking. Add onion
and green pepper and cook, stirring frequently, until softened,
about 5 minutes. Add liver and bouillon and cook for approximately
15 minutes, adding water if pan becomes dry. Season with
salt to taste.

The cookbook release is part of a new exhibit called 

 at the Minnesota History Center, which opens June 23.

Tom Crann

Author

Kyle Shiely

This week on Appetites, we look at a new Somali-American Cookbook "Soo Fariista: Come Sit Down" published by the Minnesota Historical Society Press.

Appetites: Somali-Americans blend cultures and flavor

Hamdi's family made pineapple cake for Thanksgiving

Appetites: Somali-Americans blend cultures and flavor

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