Sompo Cuisine Recipes: Curry Soup, Chicken

Though the prep time is short the cook time is long, but totally worth the wait for a good hearty soup from a our family to yours.


  • 2 organic chicken breast with bone and skin
  • 4 Chicken legs with bone and skin.
  • 4 russet potatoes medium size, peeled and cut in to bite size chunks.
  • 2 large yellow onions cut in to strips.
  • 3 medium carrots, cleaned, peeled, halved and sliced long.
  • 2 pints of water, cold.
  • 2 TBSP curry powder.
  • 1 TBSP cumin powder.
  • 1 TBSP coriander powder.
  • 1 Tsp Clove powder.
  • 1 Tsp ground ginger.
  • 1 TBSP garlic salt.
  • 1 Tsp salt.


  1. First clean prep and place all vegetables and the chicken in a crock pot, place all your spices on top and pour in the water and put the top on.
  2. Set on high for 4 hours. After 4 hours take the bones off the meat and discard, they are not usable at this point anymore, using 2 folks break the meat in to smaller pieces the best you can. Set back on high for 2 hours.
  3. Now your soups ready to eat.
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Sompo Cuisine Recipes: Sompo Curry, Chicken Anyone!



Curry in today’s world is ubiquitous from East Africa and Egypt, all the way across to the other side of chine and possibly further. As for in european culture it is hard to find uses and isn’t native to house holds lacking access for financial reasons.

Here is a curry dish from one of these few house hold which choose to utilise such a dish:

SOMPO Curry, Chicken:


  • One Whole Chicken.
  • 2 1/2 Sticks of Butter.
  • One Bunch of Green Onion.
  • One Yellow Onion.
  • One Tbsp Minced Garlic.
  • Two Tbsp Curry Powder.
  • One Tbsp Cumin Powder.
  • One Tbsp Garlic Salt.
  • One tsp Salt.
  • One Half Cup Flour.


  • Sixteen Oz Brown Rice.
  • Four Cups Water.
  • One Tbsp Curry Powder.
  • One tsp Cumin.
  • One tsp Salt.



  1. Take one and on half a stick of butter melt it down in a sauce pan, and whisk in all your spices which are not for the rice. Pre heat your oven to 375 F while doing this. Place your chicken in a roasting pan or on a cookie sheet. Make sure you quarter the chicken before cooking.
  2. Pour the butter and spice mix over the chicken. I would suggest putting a half cup of water so any spices that get on the pan during cooking don’t burn. Place in preheated oven and roast for one hour.
  3. While the Chicken cooks cut your veggies, so they’re ready when it comes out.
  4. After the chicken has cooked, grab two forks and pull the chicken out of the oven, place on your stove top, and use the two forks to pull the chicken meat from the bone. And place all the meat on a cutting board. Chop the chicken to smaller pieces, place half a stick of butter in a fry pan which has a two inch side. After the butter melts place the chicken in. Stir ever so often.
  5. Mix the rest of your butter with the flour. Put your roasting pan withany drippings it had on a lot burner. And and your butter flour mix. Let it cook down, and it becomes thick.
  6. Now add your veggies and garlic to the chicken. Add your sauce from the roasting pan and let cook for two to three minutes stirring regularly. When done pour in to a seperat bowl and put the pan back on the heat.
  7. Add you rice to the pans stirring with out stopping for about two minutes. Now add your rice water and spices for the rice. Let cook until there is no more water, stirring a few times a minute
  8. Once done put rice on serving platter, top with the chicken and serve with any thing else you have made.
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Crumbassador: Take A Walk With Me!

Entry Three

As it has been a while since I posted my first couple of entries, I feel a need to apologies, to readers for not posting for those truly interested on what I may currently be working on. These past few weeks have been truly hectic, very very stressful, and I’ve been putting quit a bit of over time in at work. Many people know that working any over night position really screws up your sleep schedule, but many people don’t realize or fully grasp that, on top of over night screwing with sleep, any slight addition in hours starts messing with your mental state, as well greatly stress any human based relationships you may have with family, friends, and children if you have any in your life. As for some what, of what is going on in my life, I’ve had to put a few things in my life on hold, such as, writing, recipe testing at home and even social work I’m trying to do in my off time.

In my personal life I’ve recently had to Start taking better care of my own mental health, for many different reasons I’ve started seeing a therapist to help me work through personal, family and life issues many people have to work through in their life, whether they feel they can admit it or not. No matter, I feel I’m ready and back to Start again on a few things in life, adding them back in little by little.

Now if I remember correctly, in my last entry I left off just talking a little about my own history with food, and growing up around food. Now, um, I would like to continue by moving onto my own, what the purpose of these entries are, what life experiences brought me to Bakers Without Borders as a Crumbassador, and why it is important to me personally to give back to humanity as a whole, starting with those most hard hit by social injustice. As a child who spent, a fair amount of his childhood in Minnesota, spent some traveling, and with one parent who was more then just absent, they where a, musician. What makes me, who I am as a professional baker, is mostly the events of my childhood, the good and bad.

As stated in previous entries, I started baking pretty young, and it has made up a lot of my education as a child, as well now in my 30’s. As a child my mother, for most of my childhood was a single parent. Though my parents where legally married up until my junior year of high school, my father was not around much, and when he was, he was never fully there as a parent and when he was there fully, was a very, very abusive parent. My mother worked hard to raise Maggie, my sister and I, how ever she had a lot of help from both her father, James Mueller, and my god-mother Carelynn White.

In my own Childhood these two individuals, other than my mother, had the greatest positive impact in my life, and helped me to build what opinions I hold dear to myself and influenced a lot of who I am as a person today. Carelynn, was my god-mother until her passing and was also the one who introduced me to the world of food through cooking specifically starting with baking. James, my grand father was a big influence in my life, and was the one who got me in to sports in high school, and pushed me to start running after leaving high school. Until high school i mostly focused on cookies, pies, and holiday treats and candies. by about the age of 12 1/2, maybe 13, when ever we went on family holiday’s, I was the one who, probably subconsciously, was always put in charge of making breakfast and a lot of the meals when we didn’t go out. Because of this I was able to learn and experiment a lot with trial and error, our small family unit being my test subjects.

Around this same time I became very interested in confections, I especially became fond of working with chocolate, learning all I could from been to bar and beyond. Through high school I mostly focused my attention on chocolate, even doing quite a few class projects specifically around chocolate and it’s influence on the subject matter which we where assigned. By the time I got out of high school I had worked only a couple cooking jobs, but nothing flashy, and none of them lasted long. I took a year off before going through my local community college 2 year Culinary Arts A.A.S program, after which I jumped around a bit, took a few breaks from food service, came back, did my own thing for a while, and now I’m the lead pastry baker at the Wedge/Linden Hills Co-op, and am working with Bakers Without Boarders to develop programs here in the Twin Cities to help end hunger and poverty, while helping train the next generation of socially minded chefs and bakers.

Know as I get back to it, my own goal as a member of Bakers Without Boarders is not only to give back to humanity, but it is to live what I believe being human is all about. It is not only living to survive, to just be a productive member of society, or to even just be what society expects of you. So to everyone who is reading here, I have a proposition for your; Take A Walk With Me, on a journey of a life time, learn what we are all ultimately are, what we can do with our potential, and what we need to fix basic human problems through our own will to be what we want, and what it takes to do so.

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Sompo Cuisine Recipes: Sompo Beef Stew



  • 3.50 LB Beef cut in to cubes.
  • 1/2 Cup Beef Stock.
  • 3 Yukon Potatoes.
  • 3 Medium size Onions(Cut in to big chuncks).
  • 8 Green Onions(Cut in to three pieces).
  • 3 Large Carrots(Cut to medium size Chunks).
  • 1 Large Bunch of (Collards cut in to strips).
  • 1 TBSP Tumeric Powder.
  • 1 TBSP Garlic Powder.
  • 1 tsp Salt.
  • 1 TBSP Cumin Powder.
  • 1 TBSP Coriander Powder.


  1. First start by collecting all your ingredients, and collecting your crockpot equipment.
  2. Cut up all your vegetables and your stew meat, layering all of those as well with your spices in your crock pot placing the meat on top with the majority of the spices.
  3. Cook for four hours on high.
  4. once done serve over rice, preferably basmati
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A Theater Of Crumbs! A Monologue.



What do you imagine when you think of bread? In fact what do you think about when thinking of wheat flour, the base ingredient for most bread? In this short semi-theatrical piece on food, culture and social issue’s of our day, I hope to open others eyes to how our own ideas and opinions shape a lot what goes on around us, whether conscious and subconscious, and the finally item to show how food is one of the most major ice breakers to foster positive change among us all as human beings. Why we need this change is for our own good, there are many different reasons from mass shootings to, hunger and poverty, to the lack of interest by international governments to take responsibility for their citizens safety.


One of the largest issue’s around the world is race relations, and is a heavily influential issue here in Amerikan politics and political conversations, due mainly to the lack of people’s want to change, and this is on every level socially any person can think of. Why this is, well I could raddle off a number of reasons, yet I truly do not feel throwing hundreds of facts and statistics at you as a reader and hopefully an active participant in creating change are really going to be the change making idea’s that moves us forward as a species, group, intellectuals or what ever title you would like to attribute to us to define us.


Why? Well, because facts are nothing more then an obvious look at how we as people have either created the most heavenly place or the crappiest place to live, and according to the facts and figures, the majority of people today live in the crappiest conditions which where all created by humanity itself and their actions as a whole. And ALL of humanity is to blame, it is now time for us to pull ourselves out of this rut we’ve dug our selves in too and keep on working towards a better future. If not for ourselves for the greater good, for our own children whether you choose to have them or not.


In the following Scenes of A Theater Of Crumbs! there is an underlining subject matter to get everyone thinking about subject matters which have either gone on or is going on currently around the world, in order the get you as well us, thinking about what we can do to either change a problem or to help foster positive actions currently happening. For some, the subject matters which will be created or retold, will be eye openers for those who have not yet come to realize that, some of the problems in the world are, part of everyday reality for many people across the globe, whether they wish to accept them or not as problems.


A Theater Of Crumbs! Is based on a teaching tool created by Bakers Without Borders, in order to help train new Ambassadors and active members over long distances, how to help fix and even bring up discussions about social issues through food, specifically bread and baking in order to create positive change to fix any and all social problems currently affecting society today.

So please follow us on this journey through stories of good times, bad times, and the food that kept it all together!

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Majestic Chef Recipes: Somali Beef Stew

As a Baker, Food Professional, Father and Husband it is always important to continue to keep developing ones skills. It’s also very important for my daughters future for her to learn about her heritage, and one of the easiest ways to do so is through food, and this is a dish I’ve learned over the years which I truly enjoy.


  • 2LB Beef Cubbed.
  • 4 cardamom Pods.
  • 1 TBSP Salt.
  • 4 Large Garlic Cloves.
  • 1 TBSP Ground Ginger.
  • 1 TBSP Curry Powder.
  • 6 Potatoes Cubbed.
  • 1 TBSP Turmeric.
  • 1 TBSP Cumin.
  • 3 Tomatoes Seeded and Diced.
  • 1/4 Cup Beef Broth.
  • 1 tsp Cayenne Pepper.
  • 3 Medium Onions.
  • 2 TBSP Tomato Paste.
  • 8 TBSP Oil.
  • 3 Green Onions.
  • 4 Cups Water.
  • 2 Cups cooked Basmati rice.


  1. Place a 6 quart stock pot on medium high heat placing your beef, beef broth, and water in the pot, Bring to a boil cover and simmer on medium for 30 to 40 minutes.
  2. Now you will need to strain the broth away from the beef, putting it off to one side. now put your Beef back in the stock pot, with the oil and cook until browned.
  3. 20180328_1017521946843925.jpg
  4. Now add your onions, garlic, and green onions as well all your spices in with one cup of the broth. cook until the onions are soft, mixing often, now add the potatoes and tomatoes. cook for 1 minute stirring the whole time.
  5. add 2 more cups of the broth back, and cook for 10 minutes covered, stirring every couple of minutes.
  6. Now the Stew is ready just serve over your Basmati rice
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Majestic Chef Recipes: Sompo Pierogi.


In an effort to some what fuse my wife’s food culture with the food culture of my own background this is one of many dishes which came out of it. This is my own recipe I have come to enjoy using at home,



  • For the filling please use our recipe for Sompo which was posted earlier this year, you can easily find it by running a search for Sompo.

Pierogi Dough:

  • 6 2/3 cups AP flour
  • 2 1/2 cups water
  • 5 TBSP Butter(Room Temp.)
  1. To start off, follow our recipe for Sompo and insure that the Sompo is fully cooled before using. at this time you’ll wanna get ready a 6 quort stock pot, fill with 4 quorts of water, and add no more then a 1/4 cup of salt.
  2. 20180314_1705481939856069.jpg
  3. For the Pierogi dough, put you flour and butter in a good size wooden bowl and mix together just using your hands.
  4. When well mixed add 2 cups of the water and mix together. The dough at this time may be a bit shaggy, and what you’ll wanna do is add the last 1/2 cup little at a time mixing after each adding of water. continue until the dough is elastic and comes together. Keep in mind you may not use all of the last half cup of water, and thats fine.
  5. cover the dough and start heating your water at this time. Pull your filling and your dough together, you will need a rolling pin, a knife, and a Soup or Table spoon to scoop filling.
  6. 20180314_170705917155499.jpg
  7. Now Cut of a small ball of dough the size of a medium size marbol, take the end of   your rolling pin and use it to help hold one edge and pulling with your other hand pulling slightly moving it until you get a circle or oval shape place in your hand and put a good size spoon full in the center. fold in half covering the filling, crimp the edges together. and your first one is ready to cook, now place in water. repeat until you are out of filling. this dough recipe should make on average 120 pierogi.
  8. after all are filled and cooked place on a cooling rack to drain and cool. when cooled they are ready to eat right away, fried in butter for extra flavor or even bake to crisp them up a bit.
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