The cuisine of Somalia is a fusion of different culinary traditions, influenced by its history of trade, commerce, and colonization. Some of the staple foods of Somalia are flatbread, pasta, rice, meat, and bananas.
Some of the most popular traditional dishes of Somalia are:
Canjeero or lahoh: a pancake-like bread made from fermented flour and yeast, eaten with honey, ghee, or meat sauce.
Muufo: a corn flour flatbread baked in a clay oven, eaten with soup, sesame oil, and banana
Baasto: pasta with meatballs, tomato sauce, and potato slices, spiced with cumin, cardamom, cloves, and sage.
Canbulo iyo bun: beans and coffee berries, a snack eaten with tea.
Xalwo: a sweet dessert made from sugar, cornstarch, oil, and cardamom, often garnished with nuts and sesame seeds.
Sambuusa: a fried pastry filled with meat, cheese, or vegetables, similar to a samosa.
Bariis iskukaris: rice cooked with spices, raisins, and meat or vegetables, often served with a salad and banana.
Muqmad or odkac: dried meat, usually beef, goat, or camel, boiled in ghee and preserved for long periods.
Somali cuisine also varies from region to region, depending on the availability of ingredients and the
Some of the most popular traditional dishes of Somalia are:
Canjeero or lahoh: a pancake-like bread made from fermented flour and yeast, eaten with honey, ghee, or meat sauce.
Muufo: a corn flour flatbread baked in a clay oven, eaten with soup, sesame oil, and banana
Baasto: pasta with meatballs, tomato sauce, and potato slices, spiced with cumin, cardamom, cloves, and sage.
Canbulo iyo bun: beans and coffee berries, a snack eaten with tea.
Xalwo: a sweet dessert made from sugar, cornstarch, oil, and cardamom, often garnished with nuts and sesame seeds.
Sambuusa: a fried pastry filled with meat, cheese, or vegetables, similar to a samosa.
Bariis iskukaris: rice cooked with spices, raisins, and meat or vegetables, often served with a salad and banana.
Muqmad or odkac: dried meat, usually beef, goat, or camel, boiled in ghee and preserved for long periods.
Somali cuisine also varies from region to region, depending on the availability of ingredients and the
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
SOMALIA
"May every sunrise hold more promise, and every sunset hold more peace."
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