Tribute to Ahmed Warfa, Ph.D.

Published: Wed, 07/28/21

 



Herbal Legacy

Sponsored by The School of Natural Healing & Christopher Publications
 July 28, 2021

Tribute to Ahmed Warfa, Ph.D.  Tara Eyre, M.H.

We at the School of Natural Healing are deeply saddened by the passing of Dr. Ahmed Warfa, Ph.D. on March 24, 2021. He passed away in Somalia due to complications from Covid-19. We are grateful to his family for informing us of his passing, and our hearts go out to them at this time. Our staff and students definitely feel the loss of a great teacher and wonderful man. We are thankful to have been the recipients of his welcoming smile and incredible knowledge in the field of botany.

Dr. Warfa had an amazing career as a Biology professor with a focus on taxonomy and botany. He earned his bachelor's degree at Somali National University and his Master’s Degree from the University of Florence. He earned his Ph.D. in plant taxonomy from the University of Uppsala in Sweden. He named two new species: Cyclamen somalense and Crotalaria warfae.

After his postgraduate studies, Dr. Warfa returned to Somalia and headed the agricultural department at Somali National University until the collapse of Somalia’s government in 1991. At this point he worked as senior advisor for the United Nations peacekeeping mission. He had several attempts on his life causing him to flee to Kenya and then to the United States. 

While in Kenya he was instructed by the United Nations to not meet with Somalis outside the UNOSOM office for security reasons. Dr. Warfa stated, “This was an instruction that I rejected because I had to work for my people, democracy and peace. I needed to meet them wherever they were.” He had deep convictions and worked tirelessly for peace, human rights and democracy among the Somalian people. 

In Utah Dr. Warfa taught at the University of Utah, Brigham Young University and Salt Lake Community College. He taught Botany at the School of Natural Healing Master Herbalist Certification Seminar from 2001 to 2020. He had a wonderful way of connecting with students and making botany come to life. Some of our favorite quotes from him are “So far, so bad?” and “Are we together?” We loved learning from Dr. Warfa at the Master Herbalist Seminar each year.

We are fortunate to have rubbed shoulders with Dr. Ahmed Warfa and are grateful for his contributions to the plant world and for his efforts in creating peace for humanity.

Tara Christopher Eyre is a Master Herbalist and Certified Foot Zone Instructor/Practitioner. She loves helping people on their journey toward health. 


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Cambuulo iyo Maraq

by Abderazzaq Noor from somalikitchen.com;
modified by Tara Eyre
 

Ingredients:

1 cup long grain Basmati rice (or brown rice or Forbidden Rice)

1 cup cooked Adzuki beans or any kind of lentil

6 fresh tomatoes, diced

1 tsp ground coriander seed

1 tsp ground cumin seed

1 tsp chili powder or ½ tsp chili flakes or 2 green chili’s (diced) 

2 cloves of garlic, pressed

1 large onion, diced

2 TBSP sesame oil, olive oil or avocado oil

1 TBSP apple cider vinegar

Juice of one lemon

Salt to taste

 

Instructions:

Cambuulo: 

  1. For the Rice:

  1. If using Basmati rice: cover the rice with one and half cups of water and a pinch of salt. Cover the pan and cook over low heat until the rice is done. This should take about 15 minutes. 

  2. If using Forbidden rice: Boil 2 cups of water and pour over 1 cup of rice. Let sit for 4-5 hours. 

  3. If using brown rice: cook as usual.

  1. Mix in the Adzuki beans and set aside

Making the tomato sauce:

  1. Saute the onions in the oil  over medium heat until translucent

  2. Add in the garlic and cook for about a minute

  3. Add in the diced tomato, cumin, coriander and chili and cook for about five minutes. Add water if needed to ensure the sauce doesn’t dry out.. You want a thick, soupy consistency. 

  4. Add the apple cider vinegar and lemon juice. Simmer over low heat for five minutes.

To serve:

  1. Serve the Cambuulo  mixture in a bowl.

  2. Generously spoon the tomato sauce over the Cambuulo.

  3. Garnish with fresh tomatoes, fresh coriander or toasted nuts if desired.

 

Prep Time: 20 minutes if beans are pre-cooked

Cook Time: 40 minutes

Total Time: 1 hour

Serves: 4 people


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