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.
MOST IMPORTANT DISHES OF SOMALIA CUISINE
A spicy potato is a fried or baked pastry with a salty filling such as onions, peas, meat or lentils. Depending on the region, it can take different forms including triangular, cone or half moon shapes.
Called Bariis, Bariis Iskukaris is a traditional rice dish from Somali cuisine.
Malawach resembles a thick pancake, but it consists of thin layers of puff pastry brushed with oil or fat and cooked flat in a frying pan.
These sourdough pancakes are made daily in most Somali kitchens. They are light, spongy, chewy and taste a bit like crumpets.
Xalwad, Halwo or Halwa is a popular sweet, it is made of sugar, cornstarch, oil and for the spices nutmeg and cardamom are used.
Sabayat, also known as Kimis, is a type of pancake eaten in Somalia and Djibouti.