Somali cuisine

Somali cuisine varies from region to region and is a fusion of different Somali culinary traditions, with some East African, Arab, Ethiopian, Yemeni, Turkish, Indian, and Italian influences. It is the product of Somalia's tradition of trade and commerce. Some notable Somali delicacies include sabayad, lahoh/injera, halva, sambuusa, basbousa, and ful medames.

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 (maraqe) or soup.

Flatbread referred to as rooti is consumed in the north. Nationally, a sweeter and greasy version of canjeero known as malawax (or malawah) is a staple of most home-cooked meals.

Lunch (qado) is often an elaborated main dish of pasta (baasto) or rice (bariis) 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.

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