page_title: Somalia
section_title: Cuisine
hierarchical_section_title: Somalia / Culture / Cuisine
caption_attribution_description: English: Various types of traditional Somali dishes.
context_page_description: Somalia, officially the Federal Republic of Somalia, is a sovereign country in the Horn of Africa. It is bordered by Ethiopia to the west, the Gulf of Aden to the north, the Guardafui Channel and Somali Sea to the east, and Kenya to the southwest. Somalia has the longest coastline on Africa's mainland. Its terrain consists mainly of plateaus, plains, and highlands. Hot conditions prevail year-round, with periodic monsoon winds and irregular rainfall.
  Somalia has an estimated population of around 15 million and has been described as Africa's most culturally homogeneous country. Around 85% of its residents are ethnic Somalis, who have historically inhabited the country's north. Ethnic minorities are largely concentrated in the south. The official languages of Somalia are Somali and Arabic. Most people in the country are Muslims, the majority of them Sunni.
  In antiquity, Somalia was an important commercial center. It is among the most probable locations of the fabled ancient Land of Punt. During the Middle Ages, several powerful Somali empires dominated the regional trade, including the Ajuran Sultanate, the Adal Sultanate, and the Sultanate of the Geledi.
context_section_description: The cuisine of Somalia, which varies from region to region, is a mixture of diverse culinary influences. It is the product of Somalia's rich tradition of trade and commerce. Despite the variety, there remains one thing that unites the various regional cuisines: all food is served halal. There are therefore no pork dishes, alcohol is not served, nothing that died on its own is eaten, and no blood is incorporated. Qaddo or lunch is often elaborate.
  Varieties of 'bariis' (rice), the most popular probably being basmati, usually act as the main dish. Spices including cumin, cardamom, cloves, cinnamon and garden sage are used to add aromas to these different rice dishes. Somalis serve dinner as late as 9 pm. During Ramadan, the evening meal is often presented after Tarawih prayers; sometimes up to 11 pm.
  'Xalwo' (halva) is a popular confection reserved for special festive occasions, such as Eid celebrations or wedding receptions. It is made from corn starch, sugar, cardamom powder, nutmeg powder and ghee. Peanuts are also sometimes added to enhance texture and flavour. After meals, homes are traditionally perfumed using frankincense (lubaan) or incense (cuunsi), which is prepared inside an incense burner referred to as a dabqaad.
caption: Various types of popular Somali dishes
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