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Somalia

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Somali cuisine blends East African, Arabian, and Indian influences, built around rice, pasta, and richly spiced meat dishes. Camel and goat meat hold particular cultural and pastoral significance.

Bariis iskukaris, a spiced rice dish, is widely eaten across Somalia. Sambusa, fried pastries filled with meat or vegetables, remain a beloved snack, particularly during Ramadan.

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Almonds or cashews Baking powder Banana Banana leaves or baking parchment Basmati rice Beef shin or stewing beef Beef sirloin or tenderloin Bone in chicken Boneless goat meat Butter or ghee Cardamom Cardamom pods Carrot Cashews or slivered almonds Cinnamon Coconut milk Coffee Condensed milk Coriander Cornflour Cucumber Cumin Desiccated coconut Dried azuki beans Dried spaghetti Drops food colouring few Fine cornmeal Flour Flour mixed with water Garlic Ghee or butter Ghee or vegetable oil Ginger Goat or beef Green bell pepper Green chilli Honey Instant yeast Lean beef Leg Lime juice Loose black tea Milk Minced beef Nutmeg Olive oil Olive oil or vegetable oil Onion Paprika Potatoes Raisins Red bell pepper Red chilli Red lentils or yellow peas Red onion Ripe avocados Ripe mangoes Ripe plantains Ripe tomatoes Salt Shoulder goat Spring roll or samosa wrappers Sugar Tinned tomatoes Tomato Tomato paste Turmeric Vegetable oil Vegetable oil or ghee Warm milk Warm water Water Water or beef stock Water or chicken stock Water or stock Wooden or metal skewers Xawaash

Bariis Iyo Qumbe

Holidays & Special Occasions

Hilib Ari Duban

Holidays & Special Occasions

Bocor La Shiilay

Hilib Ari Suqaar

Bariis Iskukaris

Salad Avocado iyo Cambe

Canjeero (Laxoox)

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