Name: Shaah Cadays (Somali Spiced Tea With Milk)
Yield: 4 servings
Ingredients: 1 (1-inch) piece ginger; 2 (2-inch) pieces cinnamon stick; 5 green cardamom pods; 5 whole cloves; 1 teaspoon black peppercorns; 2 cups cold water; 3 tablespoons loose black tea (or 4 black tea bags); 3 tablespoons granulated sugar, plus more as needed; 2 cups whole milk

Four servings of Somali shaah cadays in glasses with goldcolored rims.

Photo by Khadija M. Farah, Jennifer May

Essentially Somali chai, this spiced tea with milk is served most often during the Somali afternoon tea tradition known as casariya. The most important things to serve with shaah cadays are sheeko, which is the Somali term for stories. Just like Ma Gehennet’s Buna Eritrean Coffee, shaah is as much about whom you’re sharing it with as it is about what’s in your teacup. It’s all about community and conversation. Shaah cadays is also enjoyed in the morning for breakfast with Canjeero.

Recipe notes

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