Namash Swahili Cuisine

 
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From left to right, Chefs Kaltum, Haymar, Michaela, Najati and Mayada at International Rescue Committee-SLC Breaking Bread 2017 benefit celebration after serving over 250 appetizers, entrees and desserts. All chefs are entrepreneurs of Spice Kitchen Incubator. Photo: Brent Uberty/BW Productions

From left to right, Chefs Kaltum, Haymar, Michaela, Najati and Mayada at International Rescue Committee-SLC Breaking Bread 2017 benefit celebration after serving over 250 appetizers, entrees and desserts. All chefs are entrepreneurs of Spice Kitchen Incubator.
Photo: Brent Uberty/BW Productions

Chef Najati

Cuisine: East African, Somali & Swahili

Originally from Somalia, Najati came to the United States in 2008. She learned to cook at age 12 from her mother, who also owned her own food business. Najati spent her childhood selling her mother’s cooking and eventually her own on the streets in Kenya.

Najati wanted to start her own business, Namash Swahili Cuisine, so that the Salt Lake community could share her experience of being home. She prides herself on great customer service and serves authentic Somali and Kenyan family recipes. Najati recommends trying the chapati, chicken curry, and coconut beans! 

Namash Samosas Pick-up Service

Namash Swahili Cuisine's samosas

Announcing the arrival of our hot samosa pick-up service!

First pick-up date is April 26, 2019.

Come start your weekend out right with a delicious order of samosas served with a spicy Pili Pili sauce. Each order contains 5 samosas and costs $10 + tax.

Menu:

Samosas: Hand-wrapped savory pastry filled with your choice of Ground Beef, Shredded Chicken, or Mixed Vegetables cooked in East African spices and lightly fried to golden-brown.

*Can be made Vegan upon request. Gluten-free not available at this time.

Orders must be submitted by Thursday at 12pm! You will receive an email confirmation upon completion.

Pick up and pay at SQUARE KITCHEN (751 West 800 South) between 4-7pm on Friday. We accept cash, check, and card payments.

1-3 Orders $10 each
4+ Orders $9 each

 

 

Call Spice Kitchen for catering: (385) 229-4703

 

 

Spice To Go Menus:

Chef’s previous Spice To Go menus for Spice Kitchen’s weekly meal service with Thursday pick-up.

— July 25, 2019

Meat Entree (GF): Swahili-Style Baked Chicken with Spiced Rice.

Vegan Entree (GF): Coconut Lentils served with Vegetable Fried Rice.

Each entree comes with an East African Cabbage Salad.

— May 9, 2019

Meat Entree (GF): Tender Beef simmered in a Stew with Mixed Vegetables, served over White Basmati Rice.

Vegan Entree (GF): Vegetable Stew (carrots, tomatoes, onion, and cauliflower) served over White Basmati Rice.

Each entree comes with an East African Cabbage Cole Slaw Salad.

— February 7, 2019

Meat Entree: Baked Chicken marinated in Buttermilk, served with East African-Spiced Rice.

Vegan Entree: Coconut Beans served with Chapati Bread.*

Each entree comes with vegetable sambusa (potatoes, peas, carrots, green onion, and special spice blend).

*Entrees can be GF by substituting spiced rice and viazi karai (fried potatoes with chickpea flour) for chapati and sambusa - please note on order form.

— October 4, 2018

Meat Entree (GF): Coconut Chicken Curry - chicken, tomatoes, onion, coconut milk, and a special blend of East African curry spices, served over white rice with fried onions.

Vegan Entree (GF): Coconut Vegetable Curry - roasted vegetables (broccoli, cauliflower, zucchini, carrots, and green beans) coconut milk, and a special East African curry spice blend, served over white rice with fried onions.

Each entree comes with a cabbage salad tossed in vinaigrette with fresh green bell peppers and onions.

— July 19, 2018

Meat Entree (GF): Tender Somali-Spiced Baked Chicken with Coconut Lentils.

Vegan Entree (GF): Mixed Vegetables Roasted in fresh Tomato Sauce with Coconut Lentils.

Each entree comes with Bajia, chickpea fritters served with pili pili sauce.

— March 22, 2018

Meat Entree (GF): Chicken Curry with Raisins and Sweet Potato served with Somali Spiced Rice.

Vegetarian Entree (GF): Lentils served over White Rice with Tomatoes, Garlic, Onion, Curry Powder, and Coconut Milk.

Each entree comes with African-Style Egg Rolls.*

*Gluten Free side is a Green Salad with Pepper Chutney.

*Vegan Entree can be Gluten Free by substituting Somali-Spiced Rice for Chapati Bread.

— November 30, 2017

Meat Entree (GF): Beef Curry with Onion, Bell Peppers, and Somali-Spiced Rice with Raisins and Onions.

Vegan Entree*: Collard Greens & Mixed Vegetables (Tomato, White Onion, Green Onion) and Chapati Bread.

Each entree comes with a Cabbage Salad with Carrots, Green Peppers, Red Peppers, and Vinegar Dressing.

*Vegan Entree can be Gluten Free by substituting Somali-Spiced Rice for Chapati Bread.

— August 10, 2017

Meat Entree (GF): Curry Chicken with Bell Peppers, Onions, and Swahili-Spiced Rice with Raisins and Mixed Vegetables.

Vegetarian Entree*: Vegetable Sambusa (peas, carrots, peppers, onions, & spices) Served with Coconut Beans.

Each entree comes with a green salad with pepper chutney.**

*Gluten Free Vegetarian/Vegan orders will come with rice instead of samuba.

**Vegan orders will substitute pepper chutney with lemon garlic salad dressing.

— May 18, 2017

Meat Entree (GF): Curry Chicken with Bell Peppers, Onions, and Swahili-Spiced Rice with Raisins and Mixed Vegetables.

Vegetarian Entree*: Vegetable Sambusa (peas, carrots, peppers, onions, & spices) Served with Coconut Beans.

Each entree comes with a green salad with pepper chutney.**

*Gluten Free Vegetarian/Vegan orders will come with rice instead of samuba.

**Vegan orders will substitute pepper chutney with lemon garlic salad dressing.

— March 9, 2017 (Premier of Spice To Go)

Meat Entree(GF): Curry Chicken with Bell Peppers, Onions, and Swahili-Spiced Rice with Raisins and Mixed Vegetables.

Vegetarian Entree*: Vegetable Sambusa (peas, carrots, peppers, onions, & spices) Served with Coconut Beans.

Each entree comes with a green salad with pepper chutney.**

*Gluten Free Vegetarian/Vegan orders will come with rice instead of samuba.

**Vegan orders will substitute pepper chutney with lemon garlic salad dressing.