SOMALI STAPLE FOOD breakfast ( quraac) is an important meal for somalis, who often starts the day with tea ( shaah) the main dish is typically a pancake -like bread (canjeero or canjeeli ) similar ti ethiopian injera no no its not similar to ethiopian injera well its smaller and thinner maybe they copied from us any it may also eaten with a stew (maraq) or soup canjeero is eaten in different ways it may be broken into small pieces with ghee ( subag ) and sugar for children it is mixed with tea sesame oil ( macsaaro ) until mushy there may be a side dish of liver ( beef ) cooked in a bed of soup ( suqaar) or a jerky ( oodkac 0r muqmad) which consists of small dried pieces of beef a goat or camel meat boiled in ghee #malawah is popular sourthen somali pancake originating in mogadishu that is today eaten in north east all the way down south of the country it has been intriduced to #somaliland and #djibouti through sourthern contact among somalis #sabayad or kimis is another type of flatbread similar to anjera/ as well as the indian #paratha this dish hqs arrived to somalia through years of trade and a rich #maritime history of #lunch (qado) is often as elaborated main dish of pasta ( baasto) or rice ( bariis) spiced with cumin (heyl) cloves (qaranfuul) in south iskudhexkaris a hot pot of rice ,vegatable and sometimes meat is regional staple of stew #maraq rice is also served with meat and banana on the side in mogadishu steak #busteeki and fish #mallay are widely eaten somali busteeki is made by coating flour and seasoning on either chicken or beef on very thin slices of onion pepper and alot of garlic cow meat is extremely rare in northern somalia and is therefore plentifull in the south so busteeki is mainly exclusive to the south popular drink at lunch are balbeelmo #grapefruit raqey #tamarind and isbarmuunto #lemonade in mogadishu cambe #mango zaytuun #guava and ciir #lassi are very common as well as n #hargeisa in the northwest the preferred drinks are fiimto #vimto
Posted on: Wed, 06 Aug 2014 11:47:02 +0000
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