Somali cuisine

Somalicuisine was influenced by many countries mainly due to trade, but traditionally also varies from region to region due to the expansive landmassSomalisinhabit.It is the product ofSomalia'stradition of trade and commerce. Some notable Somali specialties includekimis/sabaayad,canjeero/laxoox,xalwo(halwa),sambuusa(samosa),bariis iskukaris, andmuqmad/oodkac.
Pork consumption is forbidden in Somalia in accordance withsharia, as the vast majority of the population are Muslims.
Breakfast (quraac) is an important meal for Somalis, who often start the day with Somali-styletea(shaah/shaax) orcoffee(qahwa). The tea, brewed fromblack tealeaves, can be served regularly as-is (shaah rinjiorshaah bigays). It can be also flavoured with spices such asginger,cardamomandcinnamon(though black pepper is not used, unlike otherspiced teas), while milk is added after the brewing instead of during it; this is known asshaah cadeeys.
The main dish is typically apancake-like bread called acanjeeroorlaxooxoriginating inSomaliaand is eaten in different ways. It is often eaten along withhoneyandghee,olive oil, orsesame oil, and washed down with a cup oftea. It may also be broken into small pieces with Somalighee(subag) and sugar. For children, it is mixed with tea andsesame oilorolive oil(macsaro) until mushy. Typically, there is a side dish of liver (usuallybeef),goat meat(hilib ari), diced beef cooked in a bed of soup (suqaar), oroodkac/muqmad, which consists of small dried pieces of beef, goat or camel meat, boiled in ghee.  Different from Ethiopianinjera, Somalicanjeerois smaller, thinner and sweeter. It might also be eaten with a stew (maraq) or soup.
Lunch (qado) is often an elaborate main dish oflaxoox,pasta(baasto) orrice(Bariis iskukaris) spiced withcumin(kamuun),cardamom(heyl),cloves(dhagayare), andsage(Salvia somalensis). The use of pasta (baasto), such asspaghetti,comes from theItalians, 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.
InSomalia, many people eat some Arab cuisines such asful(fava beans) withkimisorcanjeero, also withhummus. Other dishes includefalafelwith hummus or are eaten withpita bread, salad and hummus (like a sandwich).
Another popular dish in the south isiskukaris, ahot 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 stiffcornmealreferred to as"soor", which is usually eaten alongside stews or soup.
Another commonly eatencornmealis eaten calledasida. It is mashed with fresh milk, butter and sugar, or presented with a hole in the middle filled withmaraq, or olive oil.
A variation of flat bread issabaayad/kimis/cesh. Like the rice, is served withmaraqand meat on the side. Thesabaayadof Somalia is often somewhat sweet, and is cooked in a little oil.
Popular drinks at lunch arebalbeelmo(grapefruit),raqey(tamarind) andisbarmuunto(lemonade). In Mogadishu,fiimto(Vimto) andlaas(lassi) are also common. In the northwest, the preferred drinks arecambe(mango), guava, andtufaax(apple).
Bariis iskukarisis also popular, a rice dish cooked and fried with onions, and meat, then mixed with a Somali spice mixture calledxawaashwhich contains cumin, coriander, turmeric, cardamom, black pepper, cloves, and nutmeg. It is traditionally served at Somali weddings.
Dinner (casho) in Somalia is served as late as 9 pm. DuringRamadan, dinnertime often followsTarawihprayers, sometimes as late as 11 pm.Cambuulo, a common dinner dish, is made from well-cookedadzuki beansmixed with butter and sugar. The beans, which on their own are referred to asdigir, 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 agelatinousconfection, is another dinner dish.Muufo, a variation ofcornbread, is a dish made of maize and is baked in atinaar(clay oven). It is eaten by cutting it into small pieces, topped withsesame oil(macsaro) and sugar, then mashed together withblack tea.
Before sleeping, a glass of milk spiced withcardamomis often consumed.
In recent years, regional variations and modern adaptations have emerged in Somali dinner traditions, influenced by globalization and evolving dietary preferences. For instance, some households incorporate rice-based dishes or pasta, reflecting Italian influences from the colonial period. Additionally, healthier versions of traditional recipes, such as reduced sugar cambuulo or whole-grain muufo, are becoming more common in urban areas.
Sambusa, the Somali variation of the Desi samosa, is a triangular snack that is commonly eaten throughout Somalia during theafur(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 resembleskoftakebab. Other snacks include chicken and vegetable filled rolls andbajiyo, which is made fromblack-eyed peasor adzuki beans and usually served with spicy sauce. These, along with samosas, 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.
There are many sweets eaten during festive occasions, such as weddings, parties or Eid. Among these arebaalbaaloow,shuushuumoow,bur hindi,bur tuug, andqumbe(coconut), the last of which is made from coconuts mixed with sugar to form a bar.
Somalis traditionally perfume their homes after meals.Frankincense(luubaan) or a prepared incense (uunsi) is placed on top of hotcharcoalinside an incense burner orcenser(adabqaad) oridin.It then burns for about ten minutes. This keeps the house fragrant for hours. The burner is made fromsoapstonefound in specific areas of Somalia.