Somalia's Cuisine🇸🇴❤️

SOMALIA CUISINE 

Somali cuisine varies from region to region and is a fusion of different Somali culinary traditions, with some East African, Arab, Turkish, Indian and Italian influences. It is the product of Somalia's tradition of trade and commerce. 

Some notable Somali delicacies include sabayad, lahoh/canjeelo, xalwo, sambuusa, Bariis iskukaris, and Muqmaad (beef jerky).

Somali meals, generally always cooked by the women, are meat driven. (Vegetarianism is relatively rare). Goat, beef, lamb and sometimes chicken is fried in ghee, or grilled or broiled. It is spiced with turmeric, coriander, cumin and curry and eaten with basmati rice for lunch, dinner and sometimes breakfast.

BREAKFAST 
Breakfast (Quraac) is an important meal for Somalis, who often start the day with some style of tea (shaah) or coffee (Qaxwa). The tea is often in the form of haleeb shai (Yemeni milk tea) in the north. 

The main dish is typically a pancake-like bread (canjeero or canjeelo) similar to Ethiopian injera, but smaller and thinner. It might also be eaten with a stew (maraq) or Soup. 

LUNCH
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). 

DINNER 
Dinner (casho) in Somalia is served as late as 9 pm. During Ramadan, supper-time 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. 

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