President of Somalia sets top three priorities: Security, security, security

All the more important as an MP from the new parliament is gunned down in a Mogadishu street.

In Mogadishu you are never far from an AK47.

In fact the proliferation of small arms in this once beautiful Indian Ocean capital city is as equally pressing an issue as al-Qaeda linked al-Shabab’s latest string of terrorist attacks, although the militant Islamist group’s recent use of suicide bombers and random grenade attacks in many parts of the city can also be seen as a last ditch attempt in their slowly declining power struggle with the newly-elected Somali Government.

Of course such attacks are likely to increase, particularly as Somali and Ugandan forces from the east and Kenyan forces from the west are fast approaching the port town of Kismayo, a once key al-Shabab stronghold, and as they lose ground in open battle they will resort to terrorism. Journalists, MPs, entrepreneurs, in fact any civilian that happens to be at the wrong place and at the wrong time is now "fair game", as al-Shabab applies their bloody terror tactics in an attempt to derail the stabilisation process and reverse any progress made in the last twelve months. They know creating an atmosphere of fear in Mogadishu can unsettle local militias, raise old tensions, and coupled with the wide availability of AK47s, easily create chaos again in this city once famed for its Islamic architectural heritage and home to the oldest mosques on the East African coastline.

In his second full day in office, Hassan Sheikh Mohamud, Somalia’s newly elected president made clear his number one priority: "security", then quickly added that it’s also his second and third. All understandable when considering the assassination attempt made minutes earlier by al-Shabab which left four Somali security forces members dead along with a soldier from the African Union Mission in Somalia. Three suicide bombers attacked the temporary residence of the president, the newly built but unopened Jazeera Palace Hotel located on a main road near the airport. As the attackers reached the heavily guarded hotel compound two of them detonated their vest-bombs killing the five soldiers while the third attacker was shot dead by security forces before he could trigger his device. Inside the hotel the President was hosting a visit from the Kenya Foreign Affairs Minister Sam Ongeri, and after hearing the explosions, glanced at his slightly concerned visiting dignitary and calmly responded: "Don’t worry, you’re in safe hands."

Unfortunately the same cannot be said for the estimated eighteen people killed in Thursday’s double suicide bomb attack in a popular restaurant across from the national theatre in the old quarter of Mogadishu, and two days later for Mustaf Haji Mohamed, the first member of the new parliament to be assassinated - gunned down in a Mogadishu street as he left a mosque following evening prayers (the MP was the father-in-law of Sharif Sheikh Ahmed, the former president). Striking soft targets in the city is becoming a conspicuous feature of al-Shabab tactics as evident in recent weeks with over a dozen grenade attacks throughout the city using improvised explosive devices. Although an all-out gun battle also occurred during a night attack at a security post in the north of the city the targeting of innocent civilians is now their modus operandi.

In another incident and again not far from the Jazeera Palace Hotel and the fortified UN compound an individual was shot dead in broad daylight and while the killing this time was linked to criminal activity it does highlight the problem when small arms are easily available on local markets, along with fruit and veg, and all the other household necessities (new AK47 retails at $1,000).

Last week after returning from a visit outside the city with two local colleagues and our obligatory two security staff, a militia gunman routinely stopped our 4x4 at a check point located on the fringe of the city. Before the head of our team could brief the militiaman on our activities an argument had broken out between the militiaman and one of our own security staff, both were armed with AK47s. In a rage the hyped-up militiaman ran over to the passenger side of the vehicle and pointing his weapon at our security staff started screaming at him in Somali to drop his gun and get out the vehicle before he shoots him. My colleagues were pleading for calm, but as fast as the incident occurred it blew over, and the now pacified militiaman was shaking all our hands. In his bloodshot eyes were the signs of qat, the addictive stimulant plant that triggers erratic behaviour, often chewed by the militiamen. The episode was a simple reminder of the volatile nature of "security".

For many Somalis, particularly the residents of Mogadishu, these recent security incidents have been yet another reminder of the immense challenges that the country still faces despite successfully electing their first president since 1969 (the year when President Shermarke was assassinated less than five months after being elected to office). Now as President Hassan Sheikh Mohamud takes the helm, following his historic election victory, he faces stormy seas before Somalia, or even Mogadishu alone, is in "safe hands". That is only likely to happen once the al-Shabab issue has been resolved, local militias have been disbanded, the eradication of small-arm weapons commences and the Somali government is empowered and able to provide security for all its citizens.

Anonymous Geographer works in Somalia

Newly elected Somali president Hasan Sheikh Mahmud arrives at the Jazeera hotel in Mogadishu after surviving an assassination attempt. Photograph: Getty Images
HEINZ BAUMANN/GALLERY STOCK
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With the BBC Food’s collection under threat, here's how to make the most of online recipes

Do a bit of digging, trust your instincts – and always read the comments.

I don’t think John Humphrys is much of a chef. Recently, as his Today co-presenter Mishal Husain was discussing the implications of the BBC’s decision to axe its Food website (since commuted to transportation to the Good Food platform, run by its commercial arm), sharp-eared listeners heard the Humph claim that fewer recipes on the web could only be a good thing. “It would make it easier!” he bellowed in the background. “We wouldn’t have to choose between so many!”

Husain also seemed puzzled as to why anyone would need more than one recipe for spaghetti bolognese – but, as any keen cook knows, you can never have too many different takes on a dish. Just as you wouldn’t want to get all your news from a single source, it would be a sad thing to eat the same bolognese for the rest of your life. Sometimes only a molto autentico version, as laid down by a fierce Italian donna, rich with tradition and chopped liver, will do – and sometimes, though you would never admit it in a national magazine, you crave the comfort of your mum’s spag bol with grated cheddar.

The world wouldn’t starve without BBC Food’s collection but, given that an online search for “spaghetti bolognese recipe” turns up about a million results, it would have been sad to have lost one of the internet’s more trustworthy sources of information. As someone who spends a large part of each week researching and testing recipes, I can assure you that genuinely reliable ones are rarer than decent chips after closing time. But although it is certainly the only place you’ll find the Most Haunted host Yvette Fielding’s kedgeree alongside Heston Blumenthal’s snail porridge, the BBC website is not the only one that is worth your time.

The good thing about newspaper, magazine and other commercial platforms is that most still have just enough budget to ensure that their recipes will have been made at least twice – once by the writer and once for the accompanying photographs – though sadly the days when everyone employed an independent recipe tester are long gone. Such sites also often have sufficient traffic to generate a useful volume of comments. I never make a recipe without scrolling down to see what other people have said about it. Get past the “Can’t wait to make this!” brigade; ignore the annoying people who swap baked beans for lentils and then complain, “This is nothing like dhal”; and there’s usually some sensible advice in there, too.

But what about when you leave the safety of the big boys and venture into the no man’s land of the personal blog? How do you separate the wheat from the chaff and find a recipe that actually works? You can often tell how much work a writer has put in by the level of detail they go into: if they have indicated how many people it serves, or where to find unusual ingredients, suggested possible tweaks and credited their original sources, they have probably made the dish more than once. The photography is another handy clue. You don’t have to be Annie Leibovitz to provide a good idea of what the finished dish ought to look like.

Do a bit of digging as part of your prep. If you like the look of the rest of the site, the author’s tastes will probably chime with your own. And always, always, wherever the recipe is from, read it all the way through, even before you order the shopping. There is nothing more annoying than getting halfway through and then realising that you need a hand blender to finish the dish, just as the first guest arrives.

Above all, trust your instincts. If the cooking time seems far too short, or the salt content ridiculously high, it probably is, so keep an eye on that oven, check that casserole, keep tasting that sauce. As someone who once published a magic mince pie recipe without any sugar, I’m living proof that, occasionally, even the very best of us make mistakes. 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 26 May 2016 issue of the New Statesman, The Brexit odd squad