- Cuisine of Somaliland
The
Cuisine ofSomaliland is a mixture of Ethiopian, Middle eastern and a few Italian influences but also different in diet and lifestyle. Thecuisine ofSomaliland and other parts of Somalia are largely similar, although there are a few differences. Somali cuisine dates back to colonial andnomadic eras which makes it important to Somalilifestyle .Introduction
In Somali culture, it is considered polite for guests to leave a little bit of
food on their plate after finishing ameal provided by their host. This shows that the guest was given enoughfood . If a guest were to clean their plate, that would indicate that he or she is stillhungry . Fortunately, most Somalis don't take this rule seriously, but it is certainly not impolite to leave a few crumbs of food on one's plate.As virtually all Somalis are
Muslims , their cuisine incorporates Islamic dietary customs. All food is required to beHalal . Muslims are prohibited from eating pork and so Somaliland cuisine uses no pork. Muslims are also prohibited from drinkingalcohol in all forms. Muslims must fast throughout the Islamic month ofRamadan .Neighboring countries' cuisines are incorporated by Somalis in their diet. For example,
Injera which is eaten in border areas along Somaliland and Somalia. Some Somalis living in theSaaxil region of Somaliland/Somalia enjoy eating Yemeni cuisine.Daily lifestyle
People usually begin the day with a flat bread called
laxoox ,liver , and eithercereal orporridge made ofmillet orcornmeal . The midday meal is the largest and consists ofrice ornoodles (pasta became very popular under Italian rule) withsauce and perhapsmeat . WhenItaly ruled the Somaliland, they brought some of their cuisine, for example "Pasta Al Forno" (in Somali language, "Paasto Forno"} and they also plantedbanana s in the south of the region. During lunch, the diet may consist of a traditional soup called "maraq" (It is also part of Yemen cuisine) made ofvegetables , meat andbeans and usually eaten withflat bread orpitta bread . The evening meal is very light and might include beans,Ful medames , muffo (patties made of oats or corn) or achapathi -like bread calledSabayad ,hummus or asalad with morelaxoox .Somalis adore spiced
tea . A minority of Somalis drink a tea similar toTurkish tea which they brought fromMiddle east ern countries to their homeland. However, the majority drink a traditional and cultural tea known as "Shah Hawaash" because it is made ofcardamom (in Somali, "Xawaash" or "Hayle"} and cinnamon bark (in Somali, "Qoronfil").During Ramadan, Somalis are required to fast from
sunrise tosunset . The women of the house make theIftar (Somali "Afuro") which may be a huge meal depending on the size of the family. The fast is broken by first eatingdates andwater . Afterwards, they eat pastries called "Samboosa" (similar tosamosa ) filled with either vegetables,mincemeat ,chicken withspices or lamb. Afterwards they drink afruit smoothie or again water. This is followed bysoup , rice, pasta or meat.Milk is a staple food for many rural Somalis, and men who travel with thecamel herds may drink up to nine litres a day. Stored in either a covered pitcher called a "haan" or a wooden bucket, fresh milk will keep for days despite the hotclimate . By shaking milk, Somalis makebutter ; cooked butter becomesghee , which will keep for several months when stored in aleather container called a "tabut" or "kuchey". Camel milk fermented for a month becomes "jinow", a solid,yoghurt -like substance.People onfarm s in the south eat a more varied diet that includes corn, millet,sorghum , beans, and some fruit and vegetables. Millet is made into porridge or mixed with milk to formcake s. Beans are usually served withbutter or mixed with corn, while sorghum, a type ofgrain , is ground to makeflour andbread . People frequently eat rice, which is imported.Favourite meats are
goat ,chicken ,Camel ,sheep or lamb, and to a lesser extent,beef . Only young male animals or female animals too old to produce offspring are used forfood .Camel meat also includes the fat contained in the camel’s gol (hump ). A camel whose gol has grown very large (sometimes as high as one metre) may be slaughtered for this food.Desserts
Somalis usually do not serve dessert at the end of a meal, however there are a few Somali desserts; sit might be served during special occasions or when hosting guests. Somali desserts include "Shushumoo" (Somali
cookies ), "Buskud/Buskut" (biscuits for Ramadan}, "Xalwo" (Somali jelly made out ofsugar ,honey and sometimespeanuts ), "keek" (Somalicake ), "Sisin" (sesame bars), "Loos" (peanut bars), "Qumbe"/"Qumbo" (coconut bars) and "Sambus" (Somali pastries)."Xalwad" or "Xalwo" is a Somali jelly-like sweet that is by far the most popular dessert. The "Xalwo" is made of basic ingredients:
sugar ,water andcornflour Sometimes, "Loos" (which is Somali forpeanuts ) is added. If the flavour is still not sweet (even though the Xalwo is very sweet generally with those basic ingredients)Cardamom seeds andCinnamon are added to boost the intense flavour of the dessert. This dessert is eaten duringEid , Somali weddings and/or special occasions.Arabized Somalis generally eatMiddle east ern desserts likebaklava ,falafel s and other sweets.Dabqaad
It is traditional for Somalis to perfume their homes after meals.
Frankincense (in Somali, "Lubaan"} or a special man-made incense called "unsi" (inArab countries it is calledBukhoor , this also may be used) is placed on top of hotcoal inside theDabqaad which will burn continuously for about ten minutes until the "luban" or "unsi" is completely consumed. This will keep the house fragrant for hours. The pot is made from awhite clay that is found in areas of southern and northern Somalia.External links
*
Cuisine of Somalia
* [http://www.cp-pc.ca/english/somalia/eating.html Somalis Eating the Somali Way]
* [http://jadedafrica.dekarabaw.com/archives/000288.html A Taste of Somaliland]
* [http://www.bostonphoenix.com/boston/food_drink/dining/documents/02984996.htm Somali Restaurant Review]
Wikimedia Foundation. 2010.