Somalia is an Eastern African country which borders Djibouti in the northwest, Ethiopia at the west, the Gulf of Aden at the north, the Indian Ocean in the east, and Kenya to the southwest. It is known for its serene and distinctive people apart from war and it has the largest coastline in Africa. This country has numerous tasty and aromatic local foods but in this article, I will take you through 15 irresistible Somalia Foods.
1. Bariis Iskudheh Karis (Somali Jollof Rice)
Bariis Iskudheh Karis (cooked mixed rice dish) is a traditional cuisine of the Somalis and a typical rice dish with a diversity of meats such as chicken, mutton, fish and camel meat.
This food is cooked with a mixture of local spices, known as xawaash which consists of turmeric, paprika, black pepper, coriander, grounded cumin, cloves and cinnamon.
These spices give the rice a very great taste and for it to gain its natural color, saffron or orange food color is added to the rice when it is cooked. Bariis Iskudheh Karis is an aromatic and tasty food that must be tried by every traveler.
2. Maraq Fahfah (Somali Soup)
Maraq Fahfat is a delicious soup prepared with meat, potatoes and vegetables, seasoned with chili pepper, coriander and lemon juice. This healthy and nutritious soup of the Somalis originates from Yemen but enjoyed in some other African countries. One can enjoy it alone or alongside with rice.
3. Cambuulo (Adzuki Beans)
Cambuulo is a red beans dish that is filled with proteins, cooked with rice, corn and legumes such as peas, peanuts, and the likes. This food is usually served with tomato sauce, sesame oil or sugar and it is enjoyed as an evening meal.
4. Baasto (Somali Spaghetti)
The Somalis love pasta and for that reason, they have a variety of pasta but the mostly cooked one is the Baasto which is prepared with meatball sauce, spices (xawaash), tomatoes, garlic and sunflower oil.
5. Maraq Digaag (Chicken Stew)
Maraq Digaag is another delicious food of the Somalia. This is a stew, prepared with chicken, tomatoes, carrots and potatoes, then ginger and coriander is added to give it a pleasant flavor. This dish is usually served with Somalia traditional flat bread.
6. Soor (Somali Maize Porridge)
Another Somalis native food is Soor. It is prepared with maize flour with water and then salt. This food can be enjoyed with either meatballs, milk, stew with meat, vegetables or even banana and it is commonly eaten during Ramadan festive season but it is an everyday delicacy.
7. Nafaqo (Egg-Stuffed Potatoes)
Nafaqo, meaning ‘nutrition’ in Somalia is a native snack-like dish prepared with mashed potatoes, eggs, chicken stock, plain flour, turmeric, salt and oil.
Here, the mashed potatoes are wrapped around the egg and then fried, making it crunchy on the outside and soft in the inside. Nafaqo is sometimes mistakenly taken as England’s Scotch egg looking at it from afar.
8. Muqmad or Odkac (Somali Preserved Meat)
Muqmad is meat dish preserved for longer use in Somalia. Camel or beef is the meat usually used in preparing this dish. The meat is sliced into belts and dried on the sun. It is then cut into bricks and deep fried in a cooking oil. After this, it is preserved in a container made with wood.
9. Sabaayad: Delicious Somali Flatbread
Sabaayad is a delightful Somali flatbread crafted from a simple dough of plain flour, skillfully shaped into circles or squares, and lightly fried on a stovetop or griddle. It can be savored with a drizzle of sugar and butter, honey, or alongside a comforting cup of tea.
10. Basbousa (Somali Traditional Cake)
Basbousa is Somali local cake made with semolina which developed from Egypt but has become a local candied in Africa. The Semolina batter is baked on a pan and it is then soaked in a sugar syrup with rose water or orange flower water in order to make it wet and sweet.
After baking, it is cut into square or diamond sizes and served. It is a dessert enjoyed during fasting for the Christians and Muslims during Ramadan.
11. Sourdough Pancakes (Canjeero)
Sourdough pancakes, known as Canjeero, are a traditional Somali delicacy. These thin pancakes are crafted from a fermented batter, resulting in a delightful combination of lightness, chewiness, and sponginess.
They bear a slight resemblance to crumpets and are quick to prepare. Typically enjoyed for breakfast, they are often served with a generous spread of butter, a drizzle of sesame oil, or a sprinkle of sugar.
12. Muufo (Tinaar Bread)
Muufo, also known as Tinaar Bread, is a delightful bread creation crafted from pre-cooked white cornmeal, which gives a pleasing texture. It undergoes baking in a traditional local oven known as a tinaar, typically fueled by charcoal.
The muufo is prepared in a flat shape and affixed to the inner wall of the tinaar. When it naturally detaches from the wall, it signifies that it is perfectly cooked and ready to be enjoyed. This delicious bread dish is commonly served alongside various stews or soups.
13. Ful Medames (Somali-style Fava Beans Stew)
Fūl Medames is a stew prepared with cooked fava beans and dish out with olive oil, cumin, and preferably with minced parsley, onion, chili, garlic, lemon juice, pepper and other vegetables, herbs, and spices. This dish is very delicious and packed with vibrant seasonings making it enjoyable at any time of the day.
14. Moos Bukeeni (Somali Plantain Stew)
Moos Bukeeni is a delightful Somali dessert, particularly popular in the northern regions. To create this dish, sweet plantains are sliced and infused with the rich flavors of coconut milk and sugar.
The mixture is gently simmered without stirring to preserve the integrity of the plantain slices, preventing them from being crushed. This results in a sweet and juicy plantain stew that’s enjoyed for its unique taste and texture in Somalia.
15. Sambusa (Samosas)
Sambusa, also known as samosas, are triangular-shaped pastries filled with a savory mixture of vegetables, fish, or meat. The meat is typically ground and combined with aromatic ingredients like xawaash, garlic, and onions.
The pastry dough is rolled into circles and then cut into quarters. These quarters are filled with the flavored mixture and folded to create the peculiar triangular shape. Finally, they are deep-fried in palm oil until they achieve a golden, crispy exterior.
In Somali households, sambusas hold a special place beyond being a mere sweet treat. They serve as a unifying food, bringing loved ones together to share meaningful moments and strengthening family bonds.
The preparation of sambusas is often a collaborative effort involving everyone in the kitchen, making it a collective and cherished tradition. Moreover, sambusas are commonly enjoyed by Somalis as a special way to break their fast during the holy month of Ramadan.
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