Somalis primarily speak Somali, a Cushitic language within the Afro-Asiatic family, which is the mother tongue of ethnic Somalis.
What are Somali traditional foods?
Somali cuisine is a flavorful reflection of the country’s nomadic pastoralist roots, coastal trade history, and Islamic influences. It’s built on staples like grains, dairy, and meats, with a balance of savory, spicy and sometimes sweet dishes.
Here’s a look at traditional Somali foods:
- Staples: Rice, sorghum, and maize are dietary cornerstones, often served with stews or sauces. Camel, goat, and lamb are preferred meats due to the pastoralist lifestyle, while coastal communities incorporate fish. Dairy, especially camel’s milk, is central, often consumed fresh or fermented.
- Canjeero (Anjero): A spongy, fermented flatbread made from sorghum or wheat flour, similar to Ethiopian injera but thinner. It’s a breakfast staple, typically paired with stews, honey, or ghee.
- Suqaar: A diced meat (often goat or beef) stir-fry with onions, peppers, and spices like cumin and turmeric. It’s versatile, served with rice, canjeero, or flatbreads like sabaayad.
- Bariis: Somali-style rice, often spiced with cardamom, cinnamon, and cloves, and colored with saffron or turmeric. Bariis iskukaris is a popular version, mixed with meat and vegetables, resembling biryani due to Indian Ocean trade influences.
- Marqa: A hearty stew made with goat, lamb, or chicken, flavored with tomatoes, onions, and spices. It’s often eaten with canjeero or rice and is a comfort food in Somali homes.
- Cambuulo: A dish of cooked adzuki beans mixed with butter or oil, sometimes served with sorghum or maize. It’s a slow-cooked, protein-rich meal popular in rural areas.
- Halwa: A sweet, gelatinous dessert made from sugar, ghee, and spices like cardamom, often served during celebrations like Eid. It reflects Arab and Indian influences.
- Beverages: Shaah (spiced tea with cardamom and cinnamon) is ubiquitous, often paired with meals. Camel’s milk, fresh or soured, is a traditional drink, especially among nomads.
Somali cuisine avoids pork and alcohol due to Islamic dietary laws.