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Somali cuisine

February 04, 2023

Somali cuisine is the traditional cuisine of Somalis from the Horn of Africa. Somali cuisine does have moderate foreign influence from different countries mainly due to trade but traditionally also varies from region to region due to the expansive landmass Somalis inhabit with traditions varying in different regions which makes it a fusion of differing Somali culinary traditions.[1] It is the product of Somalia's tradition of trade and commerce. Some notable Somali delicacies include Kimis/Sabaayad, Canjeero/Lahoh, Xalwo (Halwa), Sambuusa (Samosa), Bariis Iskukaris, and Muqmad/Odkac.

Location of Somalia before 1991

Pork consumption is forbidden to Muslims in Somalia, in accordance with Sharia, the Islamic law.

Breakfast

Breakfast (Quraac) is an important meal for Somalis, who often start the day with Somali style tea (shaah/shaax) or coffee (qaxwa). The tea, brewed from black tea leaves, can be served regularly as-is (shaah rinji or shaah bigays); but it can be also flavoured with spices such as ginger, cardamom and cinnamon (though black pepper is not used unlike other spiced teas) while milk is added after the brewing instead of during it; this is known as shaah cadeys.[2]

The main dish is typically a pancake-like bread called a canjeero or lahoh originating in Somalia[3][4] and is eaten in different ways. It is often eaten along with Honey and Ghee /Olive oil/Sesame oil and washed down with a cup of Tea. It may also be broken into small pieces with Somali Ghee (Subag) and sugar. For children, it is mixed with tea and Sesame oil/Olive oil (Macsaro) until mushy. Typically there may be a side dish of liver (usually beef), goat meat (hilib ari), diced beef cooked in a bed of soup (suqaar), or odkac, which consists of small dried pieces of beef, goat or camel meat, boiled in ghee. Different from Ethiopian Injera, Somali Canjeero is smaller, thinner and sweeter. It might also be eaten with a stew (Maraq) or soup.[5]

  • Sabaayad or Kimis/Cesh is another type of flatbread which is similar to the Desi Paratha. During lunch, Kimis/Sabaayad is sometimes consumed with Somali Curry, Soup, or Stew.
  • Muufo[6] is another type of Somali Flatbread popular within South Somalia and is usually eaten with Stews and Soup but is also sometimes eaten at breakfast with Honey/Sugar, Sesame oil, Subag and Black tea
  • Mushaari or Boorash (porridge), with Butter, Nuts and Sugar is eaten across Somalia.
  • Nationally, a sweeter and greasy version of Canjeero, similar to a crepe known as Malawax or Malawah is a staple of most home-cooked meals and is usually eaten for breakfast with Tea, similarly to how Canjeero is eaten.

Lunch

 
Baasto (pasta) made of spaghetti and digaag (chicken) take-out from a Somali restaurant

Lunch (qado) is often an elaborated main dish of laxoox, pasta (baasto) or rice (Bariis iskukaris) spiced with cumin (kamuun), cardamom (heyl), cloves (dhegayare), and sage (Salvia somalensis). The diffused use of pasta (baasto), such as spaghetti,[7] 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 eat some Arab cuisines such as Ful (fava beans) with Kimis or Canjeero, also with Hummus. Other dishes include Falafel with Hummus or are eaten with Pita bread, salad and hummus (like a sandwich).

Another popular dish in the south is 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.

 
Bariis iskukaris, a Somali camel meat and rice dish

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).

Bariis iskukaris is also popular, a rice dish cooked and fried with onions, meat, 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.

Dinner

 
A bag of traditional Somali cambuulo (azuki beans)

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 azuki beans 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 gelatinous confection, is another dinner dish. Muufo, a variation of cornbread, is a dish made of maize and is baked in a tinaar (clay 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

 
Somali sambuusas (samosas) being prepared

Sambusa, the Somali variation of the Desi samosa, is a triangular snack that is commonly eaten throughout Somalia during the afur (iftar). Kabaab 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. Kebabs are also eaten in Mogadishu. Another common variety consists of minced meat mixed with egg and flour then fried is popular in south Somalia. It resembles kofta kebab. Other snacks eaten include chicken and vegetable filled rolls and bajiyo, which is made from black-eyed peas or azuki beans and is usually served with spicy sauce. These along with samosas are very popular not only during Ramadan but also in special occasions such as weddings and family gatherings. Homemade chips are made with fresh potato and some black pepper. Fruits, such as mango (cambo), guava (seytuun), banana (moos), and orange (liinbanbeelmo) are eaten throughout the day.

Sweets

 
Gashaato, a coconut-based confection
 
Xalwo (halwo) or halva is a staple of Somali cuisine.
  • Xalwo or halwo (not comparable to the well-known halva) is a popular confection served during special occasions,[8] such as Eid 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.[9] In the south there is a rice pudding called ruz bil laban.
  • Gashaato, kashaato or qumbe, made from coconut, sugar and oil, which is spiced with cardamom, is a much-loved sweet. The sugar is brought to a boil with a bit of water, then the cardamom is added, followed by shredded coconut.
  • Lows iyo sisin is a favorite sweet in the south. It consists of a mixture of peanuts (lows) and sesame seeds (sisin) in a bed of caramel. The confection sticks together to form a bar.
  • 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".
  • Buskut or buskud comprises many different types of cookies, including very soft ones called daardaar (literally "touch-touch" due to its smooth, delicate texture).
  • Doolshe encompasses many styles of cakes.
  • 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.
  • Shushumow is a fried Somali pastry with a crystallised shell which is usuallt made as a party snack.
  • Basbousa is a traditional Somali sweet cake of Arab influence.[10] It is made from cooked semolina or farina soaked in simple syrup.
  • Also in the north there is lokma, a sweet fried-dough pastry.
  • 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

 
A dabqaad incense burner

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.[11] 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

Notes

  1. ^ Mohamed Diriye Abdullahi (2001). Culture and Customs of Somalia. Greenwood Publishing Group. pp. 109–. ISBN 978-0-313-31333-2.
  2. ^ Ahmed, Ifrah F. (29 October 2021). "Shaah, a sweet and spiced Somali chai, is just the thing for your afternoon tea break". The Washington Post.{{cite news}}: CS1 maint: url-status (link)
  3. ^ Mohamed Diriye Abdullahi, Culture and Customs of Somalia, (Greenwood Press: 2001), p. 113.
  4. ^ Little Business Women Archived 2011-09-28 at archive.today
  5. ^ Abdullahi, pp.111-114.
  6. ^ "Somali Polenta Flat Bread (Muufo)". The Somali Kitchen. Retrieved 8 March 2015.
  7. ^ Somali recipes (in Italian)
  8. ^ "Somali Halwa." Mysomalifood.com. Accessed July 2011.
  9. ^ Ali, p. 79
  10. ^ "The Recipes of Africa". p. 241. Retrieved 2014-07-18.
  11. ^ Abdullahi, pp.98-99

References

External links

 
Wikimedia Commons has media related to Cuisine of Somalia.
  • My Somali Food
  • Somali Recipes
  • Tammy's Somali Home
  • The Somali Kitchen
  • Xawaash

February 04, 2023
somali, cuisine, traditional, cuisine, somalis, from, horn, africa, does, have, moderate, foreign, influence, from, different, countries, mainly, trade, traditionally, also, varies, from, region, region, expansive, landmass, somalis, inhabit, with, traditions,. Somali cuisine is the traditional cuisine of Somalis from the Horn of Africa Somali cuisine does have moderate foreign influence from different countries mainly due to trade but traditionally also varies from region to region due to the expansive landmass Somalis inhabit with traditions varying in different regions which makes it a fusion of differing Somali culinary traditions 1 It is the product of Somalia s tradition of trade and commerce Some notable Somali delicacies include Kimis Sabaayad Canjeero Lahoh Xalwo Halwa Sambuusa Samosa Bariis Iskukaris and Muqmad Odkac Location of Somalia before 1991 Pork consumption is forbidden to Muslims in Somalia in accordance with Sharia the Islamic law Contents 1 Breakfast 2 Lunch 3 Dinner 4 Snacks 5 Sweets 6 After meal 7 See also 8 Notes 9 References 10 External linksBreakfast EditBreakfast Quraac is an important meal for Somalis who often start the day with Somali style tea shaah shaax or coffee qaxwa The tea brewed from black tea leaves can be served regularly as is shaah rinji or shaah bigays but it can be also flavoured with spices such as ginger cardamom and cinnamon though black pepper is not used unlike other spiced teas while milk is added after the brewing instead of during it this is known as shaah cadeys 2 The main dish is typically a pancake like bread called a canjeero or lahoh originating in Somalia 3 4 and is eaten in different ways It is often eaten along with Honey and Ghee Olive oil Sesame oil and washed down with a cup of Tea It may also be broken into small pieces with Somali Ghee Subag and sugar For children it is mixed with tea and Sesame oil Olive oil Macsaro until mushy Typically there may be a side dish of liver usually beef goat meat hilib ari diced beef cooked in a bed of soup suqaar or odkac which consists of small dried pieces of beef goat or camel meat boiled in ghee Different from Ethiopian Injera Somali Canjeero is smaller thinner and sweeter It might also be eaten with a stew Maraq or soup 5 Sabaayad or Kimis Cesh is another type of flatbread which is similar to the Desi Paratha During lunch Kimis Sabaayad is sometimes consumed with Somali Curry Soup or Stew Muufo 6 is another type of Somali Flatbread popular within South Somalia and is usually eaten with Stews and Soup but is also sometimes eaten at breakfast with Honey Sugar Sesame oil Subag and Black tea Mushaari or Boorash porridge with Butter Nuts and Sugar is eaten across Somalia Nationally a sweeter and greasy version of Canjeero similar to a crepe known as Malawax or Malawah is a staple of most home cooked meals and is usually eaten for breakfast with Tea similarly to how Canjeero is eaten Lunch Edit Baasto pasta made of spaghetti and digaag chicken take out from a Somali restaurant Lunch qado is often an elaborated main dish of laxoox pasta baasto or rice Bariis iskukaris spiced with cumin kamuun cardamom heyl cloves dhegayare and sage Salvia somalensis The diffused use of pasta baasto such as spaghetti 7 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 eat some Arab cuisines such as Ful fava beans with Kimis or Canjeero also with Hummus Other dishes include Falafel with Hummus or are eaten with Pita bread salad and hummus like a sandwich Another popular dish in the south is 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 Bariis iskukaris a Somali camel meat and rice dish 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 Bariis iskukaris is also popular a rice dish cooked and fried with onions meat 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 Dinner Edit A bag of traditional Somali cambuulo azuki beans 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 azuki beans 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 gelatinous confection is another dinner dish Muufo a variation of cornbread is a dish made of maize and is baked in a tinaar clay 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 Edit Somali sambuusas samosas being prepared Sambusa the Somali variation of the Desi samosa is a triangular snack that is commonly eaten throughout Somalia during the afur iftar Kabaab 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 Kebabs are also eaten in Mogadishu Another common variety consists of minced meat mixed with egg and flour then fried is popular in south Somalia It resembles kofta kebab Other snacks eaten include chicken and vegetable filled rolls and bajiyo which is made from black eyed peas or azuki beans and is usually served with spicy sauce These along with samosas are very popular not only during Ramadan but also in special occasions such as weddings and family gatherings Homemade chips are made with fresh potato and some black pepper Fruits such as mango cambo guava seytuun banana moos and orange liinbanbeelmo are eaten throughout the day Sweets Edit Gashaato a coconut based confection Xalwo halwo or halva is a staple of Somali cuisine Xalwo or halwo not comparable to the well known halva is a popular confection served during special occasions 8 such as Eid 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 9 In the south there is a rice pudding called ruz bil laban Gashaato kashaato or qumbe made from coconut sugar and oil which is spiced with cardamom is a much loved sweet The sugar is brought to a boil with a bit of water then the cardamom is added followed by shredded coconut Lows iyo sisin is a favorite sweet in the south It consists of a mixture of peanuts lows and sesame seeds sisin in a bed of caramel The confection sticks together to form a bar 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 Buskut or buskud comprises many different types of cookies including very soft ones called daardaar literally touch touch due to its smooth delicate texture Doolshe encompasses many styles of cakes 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 Shushumow is a fried Somali pastry with a crystallised shell which is usuallt made as a party snack Basbousa is a traditional Somali sweet cake of Arab influence 10 It is made from cooked semolina or farina soaked in simple syrup Also in the north there is lokma a sweet fried dough pastry 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 Edit A dabqaad incense burner 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 11 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 EditCuisine of the Horn of Africa Arab cuisine List of African cuisines Africa portal Food portal Somalia portalNotes Edit Mohamed Diriye Abdullahi 2001 Culture and Customs of Somalia Greenwood Publishing Group pp 109 ISBN 978 0 313 31333 2 Ahmed Ifrah F 29 October 2021 Shaah a sweet and spiced Somali chai is just the thing for your afternoon tea break The Washington Post a href Template Cite news html title Template Cite news cite news a CS1 maint url status link Mohamed Diriye Abdullahi Culture and Customs of Somalia Greenwood Press 2001 p 113 Little Business Women Archived 2011 09 28 at archive today Abdullahi pp 111 114 Somali Polenta Flat Bread Muufo The Somali Kitchen Retrieved 8 March 2015 Somali recipes in Italian Somali Halwa Mysomalifood com Accessed July 2011 Ali p 79 The Recipes of Africa p 241 Retrieved 2014 07 18 Abdullahi pp 98 99References EditAli Barlin 2007 Somali Cuisine AuthorHouse ISBN 978 1 4259 7706 1 Abdullahi Mohamed Diriye 2001 Culture and customs of Somalia Greenwood ISBN 978 0 313 31333 2 External links Edit Wikimedia Commons has media related to Cuisine of Somalia My Somali Food Somali Recipes Tammy s Somali Home The Somali Kitchen Xawaash Retrieved from https en wikipedia org w index php title Somali cuisine amp oldid 1134748935, wikipedia, wiki, book, books, library,

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