Somali cuisine

Some notable Somali specialties include kimis / sabaayad, canjeero / laxoox, xalwo (halwa), sambuusa (samosa), bariis iskukaris, and muqmad / oodkac.

Breakfast (quraac) is an important meal for Somalis, who often start the day with Somali-style tea (shaah[2]/shaax) or coffee (qahwa).

[3] The main dish is typically a pancake-like bread called a canjeero or laxoox originating in Somalia[4][5] and is eaten in different ways.

[6] Lunch (qado) is often an elaborate main dish of laxoox, pasta (baasto) or rice (Bariis iskukaris) spiced with cumin (kamuun), cardamom (heyl), cloves (dhagayare), and sage (Salvia somalensis).

Southern Somalis commonly consume a stiff cornmeal referred to as "soor", which is usually eaten alongside stews or soup.

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 is also popular, a rice dish cooked and fried with onions, and meat, then mixed with a Somali spice mixture called xawaash which contains cumin, coriander, turmeric, cardamom, black pepper, cloves, and nutmeg.

It is eaten by cutting it into small pieces, topped with sesame oil (macsaro) and sugar, then mashed together with black tea.

In recent years, regional variations and modern adaptations have emerged in Somali dinner traditions, influenced by globalization and evolving dietary preferences.

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 the afur (iftar).

Another common variety, consisting of minced meat mixed with egg and flour and then fried, is popular in south Somalia.

Other snacks include chicken and vegetable filled rolls and bajiyo, which is made from black-eyed peas or adzuki beans and usually served with spicy sauce.