Shaah

Introduction: Aromatic Somali spiced tea with cardamom, cinnamon and cloves

Cultural Background: Shaah, Somali spiced tea, is central to daily life and hospitality — offered to every guest who walks through the door, and consumed throughout the day at home, in tea houses and at roadside stalls. Black tea is simmered with warming spices such as cardamom, cinnamon and cloves, then sweetened generously and often finished with milk, producing a fragrant, deep amber drink that is as much a symbol of welcome as it is a beverage.

Tips: Crushing the cardamom pods lightly before adding them releases much more of their fragrance than adding them whole. Watch the pot closely once the milk goes in — spiced milk tea can boil over quickly.

Variations: A small piece of fresh ginger simmered with the spices adds a warming, peppery note, especially popular in cooler weather. For a lighter version without milk, simply strain and serve as a spiced black tea. Use a plant-based milk such as oat or coconut milk in place of dairy milk to make this fully vegan.

Storage: Best made fresh and served immediately; leftover tea can be refrigerated for up to 1 day and reheated gently.

Reheating: Reheat gently in a small saucepan over low heat, stirring, until hot; avoid boiling hard.

Nutrition: Per serving (approx.): 90 kcal, 2 g protein, 15 g carbohydrate, 2 g fat, 0 g fibre

FAQs:

Q: Why is shaah served to guests?

A: Serving tea is a fundamental part of Somali hospitality; it is almost always offered to visitors as a gesture of welcome, regardless of the time of day.

Q: Can shaah be made without milk?

A: Yes — it is delicious and authentic served simply as spiced black tea; milk is a common but optional addition.