Somali Cuisine

Somali cuisine is the food culture of the Somali people from Greater Somalia

The Somali homeland is located on the Horn of Africa, mainly Somalia and Somaliland and some parts of Ethiopia, Kenya, and Djibouti.

The Somali language is written with various writing systems, most commonly the Somali Latin alphabet. It is sometimes written with Arabic script. Osmanya script and Gadabuursi script, among others, have been developed to write the Somali language.

Somali cuisine is related to Yemeni cuisine and Ethiopian cuisines.

Mogadishu is a major city and cultural center.

Ingredients

teff

durum wheat semolina

rice, especially basmati

tea

Cumin and cardamom are popular spices

banana

fish

sheep, goat

beef liver

ghee(subag)

Dishes

• isku-dheh karis: rice or other grain cooked with additional ingredients
• lahuh / canjeero: thin, leavened flatbread made from teff flour or similar, usually served for breakfast with toppings such as ghee, honey, and meat; similar to Amharic injera but thinner and smaller
• muufo: durum wheat flatbread, traditionally baked on a clay oven
• muqmad / odkac: meat cooked in ghee and preserved
• suqaar: cubed beef cooked in stew
• maraq / fuud: stew, usually from boiling meat with onion and spices