Cultural Change, Culinary Creativity

Cultural Change through Culinary Creativity

Through culinary exchange, we create spaces where young people can share traditions, learn from and inspire one another, and discover the value of their own stories and identities. Beyond developing technical skills, these experiences foster confidence, leadership, cultural pride, and meaningful connections between communities. By cooking, creating, and collaborating side by side, participants gain new perspectives, develop their voice, and become ambassadors for more inclusive and sustainable food systems.

In this project, four Danish culinary students worked alongside fourteen young culinary talents from Somaliland to co-create new recipes inspired by their diverse culinary traditions. The exchange culminated in a public event at Hargeisa Cultural Center, where participants presented and served their innovative dishes, celebrating the creativity and potential that emerge when cultures meet through food.
A lasting outcome of the collaboration will be a mini cookbook featuring seven original recipes developed by the Danish and Somaliland participants. The cookbook will be officially launched during the Hargeisa International Book Fair, showcasing the creativity and shared culinary heritage that emerged from the exchange. For now, we invite you to explore a selection of the recipes below.

Making the Most of Fish Leftovers

Fish leftovers can be combined with legumes, such as yellow peas, lentils, beans, or chickpeas, to create affordable, nutritious, and easy-to-prepare meals. Legumes add protein, fibre, and texture, while helping stretch small amounts of fish into larger portions for families or community meals.

Recipes such as fish cakes, patties, stews, and savoury pancakes are excellent ways to reduce food waste and make use of ingredients that might otherwise be discarded. By combining fish leftovers with locally available legumes and vegetables, it is possible to prepare healthy meals at a low cost while improving both nutrition and food security.

FISH CAKES WITH LENTILS AND QUINOA

Serves 10 people

• 500 g yellow peas (soaked for at least 20 min.)
• 2 onions
• 500 g mixed vegetables
• 100 g fish/shellfish (fresh or freshly cooked)
• A little salt
• Oil or leftover butter for frying
• 1 tsp baking powder
• Spices (such as pepper, cumin, or cayenne pepper)

Soak the legumes for approx. 20 minutes and blend them with a little water until completely creamy. Finely chop the onions and the remaining vegetables and mix them with the quinoa. You may use a food processor, but the mixture must not turn into a puree.

Clean and chop your fish into a coarse mince. If using a food processor, again make sure it does not turn into a puree. NOTE: You can easily use canned fish or frozen mussels.

Add the spices and, if needed, a little starch or flour until the mixture has a texture similar to pancake batter.

DO NOT shape the fish cakes by hand. Instead, slowly spoon the mixture onto a frying pan with oil. Hold the spoon upside down as the mixture drops onto the pan so the fish cakes retain as much height as possible.

Fry for approx. 10 minutes on each side over medium-low heat, or until fully cooked and golden on the surface.

A Great Way to Use Vegetable Leftovers

Okonomiyaki is one of the easiest and most versatile dishes for using leftover vegetables. Almost any vegetables can be added to the batter, making it an excellent recipe for reducing food waste and creating nutritious meals at a low cost.

Cabbage, carrots, beetroot, onions, spring onions, spinach, kale, sweet potatoes, herbs, and many other vegetables can be used individually or combined. Simply chop or grate the vegetables and mix them into the batter.

This flexibility makes okonomiyaki ideal for households, schools, and community kitchens where ingredients may vary from day to day. By turning leftover vegetables into delicious pancakes, it is possible to reduce waste, save money, and increase vegetable consumption at the same time.
This okonomiyaki recipe is served with toppings of pickled fisk and chickpea mayo.

SMALL OKONOMIYAKI

Serves 7 people

Batter:

3 dl cold water
3 eggs
1 tsp salt
½ tsp pepper
1½ tsp soy sauce
½ tsp baking powder

Vegetables (add to batter):

Approx. 400 g pointed cabbage or white cabbage, finely shredded
1–2 beetroots, coarsely grated
2 spring onions
½ large onion

Herbs:

1 large handful of parsley
1 handful of coriander (cilantro)
A dash of chives
Optional: a little mint or dill

For Frying:

Oil or sesame oil

Preparation:
Fry small pancakes about the size of your palm:

Approx. 2–3 tbsp batter per pancake
3–4 minutes per side over medium heat

They are best when slightly crispy on the outside while remaining moist and tender on the inside.

Chickpea Mayo:

4 dl neutral oil (e.g. rapeseed/canola oil)
1 dl chickpea liquid (the liquid from a can of chickpeas or cooking water from beans)
2 tsp vinegar
2 tsp mustard
2 pinches of salt

Find a tall glass, narrow container, or similar vessel. Pour all the oil directly into the container and add all the remaining ingredients.

If you have learned that oil must be added slowly in a thin stream while whisking, forget that for now. Simply add everything at once.

Place an immersion blender at the very bottom of the container so it touches the base. Turn it on and blend while keeping the blender still at the bottom. After only a few seconds, the mayonnaise will begin to thicken. Then move the blender slowly up and down until you achieve a thick and creamy consistency.

Season the mayonnaise with additional salt and mustard to taste.

Store the mayonnaise in a clean jar in the refrigerator.

Hot-pickled fish with herbs:
This recipe is a simple way to preserve fresh fish for a longer period by cooking it in a hot vinegar brine with herbs and spices. The acidity of the vinegar, combined with heat treatment, helps extend shelf life while creating a flavourful product that can be served cold or at room temperature.

1 kg fresh fish fillets
500 ml vinegar (5% acidity)
500 ml water
2 tbsp salt
2 tbsp sugar
1 onion, sliced
2 cloves garlic, sliced
1 handful fresh parsley
1 handful fresh dill or coriander
2 bay leaves
1 tsp black peppercorns
Optional: chilli, ginger, mustard seeds, or other local spices

Clean the fish thoroughly and cut it into serving-sized pieces.

In a pot, combine the vinegar, water, salt, sugar, onion, garlic, herbs, and spices. Bring the mixture to a boil and simmer for 5–10 minutes to release the flavours.

Add the fish pieces to the hot pickling liquid. Reduce the heat and gently simmer for 8–10 minutes, or until the fish is fully cooked.

Carefully transfer the fish and the hot pickling liquid into clean, sterilised jars. Ensure the fish is completely covered by the liquid.

Seal the jars immediately while still hot and allow them to cool slowly.

Store unopened jars in a cool, dark place. Once opened, keep refrigerated and consume within a few days.

For now, top your okonomiyaki with your hot-pickled fish. But it also serves very well with bread, boiled cassava, sweet potatoes, rice, salads, or as part of a cold buffet. The fish can also be flaked and added to sandwiches, wraps, or vegetable dishes.

Cultural Change through Culinary Creativity

Making the Most of Fish Leftovers

FISH CAKES WITH LENTILS AND QUINOA

A Great Way to Use Vegetable Leftovers

SMALL OKONOMIYAKI

Serves 7 people

​

Batter:

3 dl cold water

3 eggs

1 tsp salt

½ tsp pepper

1½ tsp soy sauce

½ tsp baking powder

​

Vegetables (add to batter):

Approx. 400 g pointed cabbage or white cabbage, finely shredded

1–2 beetroots, coarsely grated

2 spring onions

½ large onion

​

Herbs:

1 large handful of parsley

1 handful of coriander (cilantro)

A dash of chives

Optional: a little mint or dill

​

For Frying:

Oil or sesame oil

​

Preparation: Fry small pancakes about the size of your palm:

Approx. 2–3 tbsp batter per pancake

3–4 minutes per side over medium heat

They are best when slightly crispy on the outside while remaining moist and tender on the inside.

​Chickpea Mayo:

4 dl neutral oil (e.g. rapeseed/canola oil)

1 dl chickpea liquid (the liquid from a can of chickpeas or cooking water from beans)

2 tsp vinegar

2 tsp mustard

2 pinches of salt

​

Find a tall glass, narrow container, or similar vessel. Pour all the oil directly into the container and add all the remaining ingredients.

If you have learned that oil must be added slowly in a thin stream while whisking, forget that for now. Simply add everything at once.

Season the mayonnaise with additional salt and mustard to taste.

Store the mayonnaise in a clean jar in the refrigerator.

​

1 kg fresh fish fillets

500 ml vinegar (5% acidity)

500 ml water

2 tbsp salt

2 tbsp sugar

1 onion, sliced

2 cloves garlic, sliced

1 handful fresh parsley

1 handful fresh dill or coriander

2 bay leaves

1 tsp black peppercorns

Optional: chilli, ginger, mustard seeds, or other local spices

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