Top 6 Somali Foods

Shahan ful is a traditional dish from the countries of the Horn of Africa that is typically served for breakfast. The dish is made by slowly cooking fava beans in water until they soften, then mashing them into a purée. The purée is then combined with onions, lemon juice, berbere spices, chili peppers, and tomatoes. When served, shahan ful is sometimes garnished with yogurt on top and accompanied by bread rolls on the side. The dish is especially popular during Lent and Ramadan.Expand

Muqmad or odkac is a traditional dish consisting of preserved meat, which keeps for up to a year. It's also a great source of protein and energy for the nomads. The meat is first cut into strips and dried in the sun. After a few days, the meat is cut into tiny cubes, deep-fried, then preserved in a wooden container. Muqmad is traditionally prepared for weddings, when it's placed in a specially designed container known as xeedho, which is often decorated with seashells and leather. It is recommended to eat muqmad with lahoh, a spongy flatbread, although the preserved meat can also be consumed on its own.Expand

Sabaayad is a traditional flatbread originating from Somalia. It's usually made with a combination of flour, baking powder, sugar, salt, milk, oil, and coriander. The dough is kneaded until elastic and springy, and it's then repeatedly coated with oil and folded in half before it's flattened into oval shapes and fried in a skillet over medium heat on both sides. If properly prepared, sabaayad should be crispy and flaky on the outside and soft on the inside. It's recommended to serve these flatbreads with stews and meat dishes such as beef suqaar.Expand

Beef suqaar is a traditional stir-fried dish originating from Somalia. The dish is usually made with a combination of oil, beef, onions, carrots, salt, cumin, turmeric, bell peppers, lime juice, and coriander. The beef and onions are browned in oil, seasoned with salt, and mixed with carrots, cumin, and turmeric. A bit of water is added to the pot and the ingredients are cooked until the carrots begin to get tender. The bell peppers are thinly sliced and added to the pot and cooked until tender. The dish is seasoned with lime juice and salt, and it's then garnished with coriander before serving. It's recommended to serve beef suqaar with rice or chopped lettuce on the side.Expand

Baasto iyo suugo is a Somali pasta dish with suugo suqaar, a beef sauce unique for using the hawaij spice blend. It is an adaptation of similar Italian pasta dishes, which were introduced to Somali cuisine by Italians who once colonized parts of the country. Al dente pasta (usually spaghetti) is covered with suuqo suqaar, and a few drops of lime are squeezed over the dish. Baasto iyo suugo is paired with a banana and muufo, a Somali bread ideal for scooping the rich sauce. Expand

Lahoh is a spongy flatbread popular throughout Somalia, Ethiopia, and Djibouti, among others. It is characterized by its circular shape with numerous holes on the surface. This pancake-like bread is made with plain flour, unlike its cousin injera which is usually made with teff flour. Lahoh can be consumed with both sweet and savory ingredients and dishes such as honey, sugar, stews, or soups.Expand