Cuisine Somalis
canjeero subtle version of injera, staple somali cuisine.
somali cuisine varies region region , consists of fusion of diverse culinary influences. product of somalia s rich tradition of trade , commerce. despite variety, there remains 1 thing unites various regional cuisines: food served halal. there therefore no pork dishes, alcohol not served, nothing died on own eaten, , no blood incorporated.
breakfast (quraac) important meal somalis, start day style of tea (shahie) or coffee (qaxwa). tea in form of haleeb shai (yemeni milk tea) in north. main dish typically pancake-like bread (canjeero or canjeelo) similar ethiopian injera, smaller , thinner. might eaten stew (maraqe) or soup. qado or lunch elaborate. varieties of bariis (rice), popular being basmati, serve main dish alongside goat or lamb. spices cumin, cardamom, cloves, cinnamon, , garden sage used aromatize these different rice delicacies. somalis eat dinner late 9 pm. during ramadan, supper served after tarawih prayers; late 11 pm.
xalwo (halva) popular confection eaten during festive occasions, such eid celebrations or wedding receptions. made sugar, corn starch, cardamom powder, nutmeg powder , ghee. peanuts added enhance texture , flavor. after meals, homes traditionally perfumed using frankincense (lubaan) or incense (cuunsi), prepared inside incense burner referred dabqaad.
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