Cuisine in Somalia

Cambuulo

Simple staple-dessert of long-cooked adzuki beans mixed with ghee and sugar.

• Region: Nationwide
• Main ingredients: Adzuki beans, Ghee, Sugar

Bariis iskukaris

Spiced rice pilaf with lamb, flavored with cardamom and cloves.

• Region: Southern regions
• Main ingredients: Rice, Lamb, Raisins, Spices

Canjeero (Anjero)

Sour thin fermented flatbread. Served with honey or ghee for breakfast.

• Region: Nationwide
• Main ingredients: Teff or wheat flour, Yeast

Sambuusa

Triangular fried dumplings essential during Ramadan. Filled with ground beef and onions.

• Region: Nationwide
• Main ingredients: Wheat dough, Beef, Onions, Spices

Halwo

Traditional jelly-like confection made with cardamom and ghee. Served at celebrations.

• Region: Southern regions
• Main ingredients: Sugar, Ghee, Cornstarch, Spices

Suqaar

Home-cooked diced beef stir-fried with tomatoes and onions. Eaten with canjeero.

• Region: Urban areas
• Main ingredients: Beef, Onions, Tomatoes, Cumin

Basto

Spaghetti retaining legacy of Italian rule. Characteristically served with meat sauce and banana.

• Region: Mogadishu
• Main ingredients: Pasta, Ground beef, Tomato paste

Shaah Cadeys (Spiced Milk Tea)

Sweet milk tea with cardamom and cinnamon. Served at social gatherings.

• Region: Nationwide
• Main ingredients: Tea leaves, Sugar, Milk, Spices

Roasted Camel Meat

Lavish whole roast served at celebrations. Low-fat with mild flavor.

• Region: Nomadic areas
• Main ingredients: Camel meat, Salt, Herbs

Mishari

One-pot dish of fish and rice with spices.

• Region: Coastal areas
• Main ingredients: White fish, Rice, Tamarind, Spices