page_title: Somali cuisine
section_title: Lunch
hierarchical_section_title: Somali cuisine / Lunch
caption_attribution_description: English: A Somali camel meat dish.
context_page_description: 'Somali cuisine varies from region to region and is a fusion of different Somali culinary traditions. It is the product of Somalia's tradition of trade and commerce. Some notable Somali delicacies include Sabaayad/Kimis, Laxooh/Canjeero, xalwo, sambuusa, bariis iskukaris, and Muqmad/Odkac.
  Pork consumption is forbidden to Muslims in Somalia, in accordance with Sharia, the Islamic law.
context_section_description: Lunch (qado) is often an elaborated main dish of pasta (baasto) or rice (Bariis iskukaris) spiced with cumin (kamuun), cardamom (heyl), cloves (qaranfuul), and sage (Salvia somalensis). The diffused use of pasta (baasto), such as spaghetti, comes from the Italians. It is frequently presented with a heavier stew than the Italian 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. You will not find this dish served in the average Somali household, since it is uncommon to cook both rice and pasta in one meal. It is instead more common to order the dish from traditional Somali restaurants, where both rice and spaghetti are always readily available. Hence, its novelty status.
  In Somalia many people or tribes who have Arab influences eat some Arab cuisines such as ful (fava beans) with kimis or white bread also with hummus. Other dishes like falafel with hummus or eaten with pita bread and salad and hummus (like a sandwich).
  Another popular dish in the South is called Iskukaris, a hot pot of rice, vegetables and meat, is a regional staple. Beyond the many styles of Hot pot (maraq), rice is usually served with meat and/or a banana on the side. In Mogadishu, steak (busteeki) and fish (kalluun/mallaay) are widely eaten.
  Southern Somalis commonly consume a soft cornmeal referred to as soor or 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 the chapati is the sabaayad/kimis. Like the rice, it is served with maraq and meat on the side. The sabaayad of Somalia is often somewhat sweet, and is cooked in a little oil.
  Ugali (Somali: Soor) Is a very common dish for Somalis. It is usually eaten with soup (Somali: marak) or beans
  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).
  Bariis iskukaris is also popular in Somali cuisine. This traditional Somali rice dish is cooked and then fried with some onions, any meat and then mixed with a Somali spice mixture called xawaash  which contains cumin, coriander, turmeric, cardamon, black pepper, cloves, and nutmeg.  It is traditionally served at Somali weddings.
caption: Bariis iskukaris, a Somali camel meat and rice dish
exif: {"Image Orientation": "Horizontal (normal)", "Image XResolution": "72", "Image YResolution": "72", "Image ResolutionUnit": "Pixels/Inch", "Image Software": "QuickTime 7.6.6", "Image DateTime": "2010:08:08 21:42:09", "Image HostComputer": "Mac OS X 10.6.4", "Image ExifOffset": "178", "EXIF ExifVersion": "0220", "EXIF ColorSpace": "sRGB", "EXIF ExifImageWidth": "2592", "EXIF ExifImageLength": "1936"}