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'Cuisine of Somalia' varies from region to region and it encompasses different styles of cooking. One thing that unites the cuisine of Somali is its being Halal: there are no pork dishes, alcohol is not served, nothing that died on its own is eaten and no blood is incorporated. The cuisine is also closely related to the Cuisine of Somaliland.

Contents

Breakfast

Lunch

Dinner

Snacks

Sweets

External links

Breakfast

''quraac'' or breakfast is one of the most important meals of the day in Somalia. As Muslims, Somalis are awakened by the adhan, or the call to prayer by the Masjid.
In the south, people start with many styles of ''shaah'', a Somali Chai. The number one dish for breakfast, however, is the ''Canjeero'' -- a Somali version of the Ethiopian injera. Unlike the Ethiopian type, it is smaller and thinner. As such, one will eat quite a few of them.
There are many ways to eat the canjeero. You can break it into small amounts and add ''subag'' or a Somali butter, sugar and black tea. Or you can eat it with ''shakshuka'' -- an Egyptian dish made of eggs that are cooked with onions and tomatoes. Others eat it with 'beer' or liver, most desired kind being that of the goat. Others serve it with ''suqaar'', a beef cut in small and cooked in a bed of soup.
''Boorish'' or ''mishaari'' (Porridge) is very popular in Mogadishu. It is the same as that of Italy, but with added butter and sugar.
In the north, ''rooti'' or regular bread is popular. And a more sweetened, and oily version of the canjeero, called ''malawax'', is served throughout the country. In parts of lower Jubba, a Tanzanian-Kenyan dish of ''Githeri'', sauteed beans eaten with a loaf of bread, is enjoyed by some.

Lunch

''Qado'' or lunch is the most magnificent meal of the day. It is often eloborate, and here is where you find most exotic dishes. Varieties of ''bariis'' (rice), most popular being the basmati, are probably most used dish for lunch. Spices such as cumin, cardamom, cloves, cinnamon and sage are used to aromatize the different rice dishes.
In the south, a mixed rice and vegetable (and sometimes even meat) called ''Iskudhexkaris'' is widespread. Aside from the many different styles of ''maraq'' (stew), it is also served with meat on the side. In Mogadishu, ''buskeeti'' (steak) and ''kaluun'' (fish) are well consumed.
''Soor'' (cornmeal) is very popular. Unlike the Ugali of Kenya, the Somalis have a softer cornmeal mashed with fresh milk, butter and sugar. Or, a hole is made and in it filled with a ''maraq''.
Then there is the ''sabaayad'', a variation of the Indian chapati. Like the rice, it is served with ''maraq'' and meat on the side. The sabaayad of Somalia is often a little bit sweet, and is cooked with a little bit of oil.
''Baasto'' (Pasta) is extremely popular in the south. To Africanize this European dish, Somalis serve it with stew instead of pasta sauce. And to make it even more exotic, it is served with a banana.
The most popular drinks for lunch are ''balbeelmo'' (grapefruit), ''raqey'' (tamarind) and ''isbarmuunto'' (lemonade). In Mogadishu, ''cambe'' (mango), ''seytuun'' (guava) and ''laas'' (Lassi) are popular as well. In Hargeysa, the preferred drinks are ''fiimto'' (Vimto) and ''tufaax'' (apple).

Dinner

Somali people serve dinner as late as 9 pm. During Ramadan, it is often eaten after Tarawih prayers -- sometimes as late as 11 pm. ''Cambuulo'' is one of the most dishes that is liked throughout the country as a dinner. The dish is made out of well-cooked azuki beans, mixed with butter and sugar. The beans, which by itself is called ''digir'', are often left on the stove for as many as five hours, on low heat to reach the most desired taste.
In 1988, the Somali newspaper ''Xidigta Oktober'' conducted a survey in which it determined 83% of the Mogadishu residents preferred cambuulo as their dinner. It was a startling discovery as the dish is considered of the "low class", because of its gaseous after-effects caused by the natural sugars known as oligosaccharides in the beans.
Likewise, ''qamadi'' (wheat) is used. Cracked or uncracked, it is cooked and served just like the Azuki beans.
''Rooti iyo xalwo'', slices of bread and Somali jelly, is another form of popular dinner.
''Muufo'', a variation of cornbread, this is a dish made of maize and is baked in foorno (clay oven). It is eaten by cutting it into small pieces, adding ''macsaro'' (Sesame oil), sugar and mashing it with black tea.
And before bed, one often takes a glass of milk (spiced with cardamom)

Snacks

Snacking is a past-time in Somalia. People snack all the time.
''Sambuus'', a Somali version of the South Asian samosa, is probably the most popular form of a snack in Somalia. It is especially popular during Ramadan as it is the dish of the ''afur'' (iftar). The Somali version is spiced with hot green pepper, and often the main ingredient is ground meat.
''Bajiye'', a variation of the Indian pakora, is a popular snack in southern Somalia. The Somali version is a mixture of maize, vegetables, meat, spices and is then deep fried. It's eaten by dipping in ''bisbaas'', a hot sauce.
''Kabaab'', Kebab similar to that of Persia is not that widespread, but few Somalis in diaspore eat it.
Fruits like mango, guava, banana, grapefruit and others are used as snacks throughout the country.

Sweets

By far, ''xalwo'', a sweet hardened Somali jelly, is the most popular of sweets. It is a delicacy in the south, where it is favored as a wedding dish. ''Xalwadii waad qarsatey!'' ("You hid your ''xalwo''!") is the phrase that follows a person who has eloped or had a small, private wedding.
''Gashaato'' or ''qumbe'', made of coconut, oils and sugar, and spiced with cardamom, is a popular sweet. The sugar is brought to boil with a bit of water, then the cardamom is added followed by shredded coconut.
''Loos iyo sisin'' is a favorite sweet in the south, made of a mixture of peanuts (loos) and sesame seeds (sisin) in a bed of caramel. It sticks together to form a delicious bar.
''Jalaato'', similar to the American popsicle, is made by freezing naturally sweet fruits with a stick in the middle. In the later years in Mogadishu, it has grown to include ''caano''/milk jalaato, which then requires sugaring up. The word ''jalaato'', comes from the Italian word for frozen, gelato.
''Buskut'' or ''Buskud'', many styles of cookies, including super-soft ones called ''daardaar'' (literally: touch-touch, for its smooth delicate body.)
''Doolshe'', many styles of cakes.

External links

★ Somali Food and Dress

★ Somalis Eating the Somali Way