Somali cuisine is characterized by aromatic spices and robust flavors, reflecting a distinctive blend of rich regional traditions and the influences of expansive trade networks established by Somali merchants, whose long monopoly on spices such as cinnamon has indelibly shaped its flavor profile. In recent years, Somali culinary traditions have gained increasing international recognition, with Somali-American chefs such as Ifrah Ahmed
Pork consumption is forbidden in Somalia in accordance with sharia, as the vast majority of the population are Muslims.
Breakfast
Breakfast (
quraac) is an important meal for Somalis, who often start the day with Somali-style
tea (
shaah/
shaax) or
coffee (
qahwa). The tea, brewed from
black tea leaves, can be served regularly as-is (
shaah rinji or
shaah bigays). It can be also flavoured with spices such as
Ginger Rogers,
cardamom and
cinnamon (though black pepper is not used, unlike other
Masala chai), while milk is added after the brewing instead of during it; this is known as
shaah cadeeys.
The main dish is typically a pancake-like bread called a canjeero or laxoox originating in Somalia[Mohamed Diriye Abdullahi, Culture and Customs of Somalia, (Greenwood Press: 2001), p. 113.][Abdullahi, pp.111-114.]
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Sabaayad or kimis / ceesh, is another type of flatbread. During lunch, kimis / sabaayad is sometimes consumed with a Somali curry, soup, or stew.
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Muufo
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Mushaari or boorash (porridge), with butter, nuts and sugar, is eaten across Somalia.
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Nationally, a sweet, slightly greasy crepe-like flatbread known as Malawah, is a staple of most home-cooked meals and is usually eaten for breakfast with tea, similarly to how canjeero is eaten.
Lunch
Lunch (
qado) is often an elaborate main dish of
laxoox,
pasta (
baasto) or
rice (
Bariis iskukaris) spiced with
cumin (
kamuun),
cardamom (
heyl),
(
dhagayare), and
Common sage (
Salvia somalensis). The use of pasta (
baasto), such as
spaghetti,
[ Somali recipes (in Italian)] comes from the
Italian Somalis, though it is frequently accompanied by a heavier stew than pasta sauce. As with the rice, it is often served with a banana.
Spaghetti can also be served with rice, forming a novelty dish referred to as "federation". The dish is usually served with equal (whole) portions of rice and spaghetti, split on either side of a large oval plate. It is then layered with assorted stewed meats and vegetables, served with salad and an optional banana. It has been suggested that the name of the dish is derived from the union of two dishes in Somalia and also from the size and quantity of the food. It is more common to order the dish from traditional Somali restaurants, where both rice and spaghetti are always readily available; it is rare in Somali households to prepare both rice and pasta for the same meal.
Another popular dish is Bariis iskukaris, a hot pot ( maraq) of rice, vegetables and meat, a national staple. Beyond the many styles of hot pot, rice is usually served with a banana on the side. In Mogadishu, steak ( busteeki) and fish ( kalluun/ mallaay) are widely eaten.
Southern Somalis commonly consume a stiff cornmeal referred to as "soor", which is usually eaten alongside stews or soup.
Another commonly eaten cornmeal is eaten called asida. It is mashed with fresh milk, butter and sugar, or presented with a hole in the middle filled with maraq, or olive oil.
A variation of flat bread is sabaayad/ kimis/ cesh. Like the rice, is served with maraq and meat on the side. The sabaayad of Somalia is often somewhat sweet, and is cooked in a little oil.
Popular drinks at lunch are balbeelmo (grapefruit), raqey (tamarind) and isbarmuunto (lemonade). In Mogadishu, fiimto (Vimto) and laas (lassi) are also common. In the northwest, the preferred drinks are cambe (mango), guava, and tufaax (apple).
Dinner
Dinner (
casho) in Somalia is served as late as 9 pm. During
Ramadan, dinnertime often follows
Tarawih prayers, sometimes as late as 11 pm.
Cambuulo, a common dinner dish, is made from well-cooked
mixed with butter and sugar. The beans, which on their own are referred to as
digir, can take up to five hours to finish cooking when left on the stove at a low temperature.
Qamadi (
wheat) is also used; cracked or uncracked, it is cooked and served just like the azuki beans.
Rooti iyo xalwo, slices of bread served with a confection, is another dinner dish. Muufo, a variation of cornbread, is a dish made of maize and is baked in a tinaar (Oven). It is eaten by cutting it into small pieces, topped with sesame oil ( macsaro) and sugar, then mashed together with black tea.
Before sleeping, a glass of milk spiced with cardamom is often consumed.
Snacks
Sambuus, a distinct Somali variation of the Desi samosa, is a triangular snack that is commonly eaten throughout Somalia during the
afur (
iftar). Kebab is a snack eaten in western Somalia. There are several varieties of this dish. For instance, it may be served on sticks or skewers with vegetables. Another common variety, consisting of minced meat mixed with egg and flour and then fried, is popular in south Somalia. It resembles
kofta kebab. Other snacks include chicken and vegetable filled rolls and
bajiyo, which is made from
or adzuki beans and usually served with spicy sauce. These, along with sambusas, are very popular not only during Ramadan, but also for special occasions such as weddings and family gatherings. Homemade chips are made with fresh potato and black pepper. Fruits such as mango (
cambo), guava (
seytuun), banana (
moos), and orange (
liinbanbeelmo) are eaten throughout the day.
Sweets
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Xalwo or halwo (not comparable to the well-known halva) is a popular Benadiri snack confection served during special occasions,
[ "Somali Halwa." Mysomalifood.com. Accessed July 2011.] such as Eid ul-Fitr celebrations or wedding receptions. Xalwo is made from sugar, cornstarch, cardamom powder, nutmeg powder, and ghee. Peanuts are also sometimes added to enhance texture and flavor.[Ali, p. 79] In the south there is a rice pudding called ruz bil laban.
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Gashaato, kashaato or qumbe, made from coconut, sugar and Cooking oil, which is spiced with cardamom, is a much-loved sweet from Benadir. The sugar is brought to a boil with a bit of water, then the cardamom is added followed by shredded coconut.
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Lows iyo sisin is a favorite sweet in the south. It consists of a mixture of ( lows) and Sesame ( sisin) in a bed of caramel. The confection sticks together to form a bar.
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Jallaato, similar to the American ice pop, is made by freezing naturally sweet fruits with a stick in the middle. More recently in Mogadishu ( Xamar), it has grown to include caano jallaato, which is made with milk and requires sugaring up. The word jallaato comes from gelato, which is Italian for "frozen".
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Buskut or buskud is also from the south comprises many types of , including very soft ones called daardaar (literally "touch-touch" due to its smooth, delicate texture).
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Doolshe encompasses many styles of .
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Icun is a sweet mostly eaten by southern Somalis. It is made from sugar and flour mixed with oil and is most frequently served at weddings and for Eid.
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Shushumow is a fried Somali pastry with a crystallised shell which is usually made as a party snack.
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Basbousa is a traditional Somali sweet cake of Arab influence.
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Also in the north there is lokma, a sweet fried-dough pastry.
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Baklava is also eaten by some Somalis.
There are many sweets eaten during festive occasions, such as weddings, parties or Eid. Among these are baalbaaloow, shuushuumoow, bur hindi, bur tuug, and qumbe (coconut), the last of which is made from coconuts mixed with sugar to form a bar.
After-meal
Somalis traditionally perfume their homes after meals.
Frankincense (
luubaan) or a prepared incense (
uunsi) is placed on top of hot
charcoal inside an incense burner or
censer (a
dabqaad) or
idin.
[Abdullahi, pp.98-99] It then burns for about ten minutes. This keeps the house fragrant for hours. The burner is made from
soapstone found in specific areas of Somalia.
See also
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Safari, the only Somali restaurant in New York City
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Cuisine of the Horn of Africa
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Arab cuisine
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List of African cuisines
Notes
