Kal and Mooy (the name means “mortar and pestle”) is the city’s first East African food truck. It launchedthis summer and has since been on a mission to introduce Torontonians to Somalian cuisine—which, according to co-owner Ahmed Duale, is “a fusion of African, Middle Eastern and European cuisine,” combined with something he calls “the Somali taste.”
Until recently, Ahmed was working as a different kind of trucker, driving tractor-trailers across the border to the U.S. and back. Now he’s spending his days cooking traditional Somalian food—samosas, rice platters and a shawarma-style wrap made with sabaayad, a Somalian flatbread—with his wife, Aisha Mahamed, and tooling around Toronto in their mobile restaurant.
Though the business (the name translates to ‘mortar and pestle’) is brand-new, we have spent years refining our favourite recipes. It’s something we were working on all these years. We would cook for our friends’ parties, or invite them over to taste-test new recipes. We’d cook and see what they thought, how they felt, what was delicious, and what’s not. So over the years, we built up a menu that we know offer to our customers.
We have been spending most our time around High Park, Church and Gerrard. We will listen to our customers this summer and go where our customers are.
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Until recently, Ahmed was working as a different kind of trucker, driving tractor-trailers across the border to the U.S. and back. Now he’s spending his days cooking traditional Somalian food—samosas, rice platters and a shawarma-style wrap made with sabaayad, a Somalian flatbread.
Aisha hit the road in their little blue truck in May, finally realizing a long-held goal of taking her favourite recipes out of their kitchen and into the streets. Aisha has been preparing for this moment since she was a young teen. Even then her Samosas we a hit in her town. Aisha brings a life long passion to the street.
“It’s a dream that we’ve had, me and my wife,” Duale says. “We love cooking food. We really enjoy cooking food. This opportunity arises, and we just jump on it.”