Cooking With


Ahmed Gallab of Sinkane likens the creation of his funky, tropical rhythms to making a delicious cheeseburger. You need a whole lot of flavours and colours to make something truly irresistible. What’s his secret sauce? Thousand Island by way of Russia, truly global like the style of his wild pop music.


by Zofia Ciechowska, image by Carlijn Potma


‘I have very eclectic taste when it comes to food. I think I get it from having grown up in the United States whilst eating my mother’s Sudanese cooking. My family is Muslim, so during Ramadan my mother will cook all day and not taste a single thing because we need to fast. We eat at sunset and it will always be amazing. Her understanding of food is unparalleled.’


‘This summer I got really obsessed with making shrimp rolls. But I’ve been making them with new flavours to see if I can make them taste a bit more surprising, as they’re a very white East Coast American thing. I go to my fishmonger’s for my shrimp, peel and de-vein it and then cook it in loads and loads of butter. I could literally eat that stuff without the bun, it’s so good.’



Ahmed’s Shrimp Rolls


900g large shrimp, preferably easy-peel
3/4 cup finely chopped celery w/leaves
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp cornichon brine
1/4 cup thinly sliced fresh chives

1/4 cup cornichons, chopped
1 tbsp finely chopped fresh tarragon
1 tbsp fresh lemon juice
1 tsp turmeric
freshly ground black pepper
6 New England-style hot-dog rolls


How to make Ahmed’s shrimp rolls

• Fry shrimp on a skillet pan with 1-2 tbsp of butter. Once finished, cut shrimp into small chunks.

• In a bowl, mix mayonnaise, dijon mustard, cornichon brine, tarragon, turmeric, chives and celery. Add shrimp to sauce, stir well.

• Serve on toasted hot dog rolls with freshly ground pepper on top.


Sinkane plays on 27 November at Rotown in Rotterdam. The show is free for Subbacultcha! members