Somali cuisine

Part of a series on the
Culture of Somalia
Culture
Architecture Art Cinema Cuisine History Literature Maritime Media Music Folklore Religion Sport Tourism Traditions
People
Somalis Benadiri Bravanese Bajunis Bantus
Religion
Islam Christianity Traditional faiths
Language
Arabic Somali (Maay Maay) Soqotri Italian English
Politics
Parliament Military Economy Laws Symbols Transportation Communications Education
Somalia portal
v t e

Somali cuisine is characterized by aromatic spices and robust flavors, reflecting a distinctive blend of rich regional traditions and the influences of expansive trade networks established by Somali merchants, whose long monopoly on spices such as cinnamon has indelibly shaped its flavor profile. In recent years, Somali culinary traditions have gained increasing international recognition, with Somali-American chefs such as Ifrah Ahmed^[1] and Hawa Hassan^[2] drawing significant attention, a Somali restaurantaur earning a Best Small Business Person in the United States,^[3] and London establishments like Al Kahf and Sabiib emerging as popular destinations among food enthusiasts.^[4][5]

Some notable Somali specialties include kimis / sabaayad, canjeero / laxoox, xalwo (halwa), sambuusa (samosa), bariis iskukaris, and muqmad / oodkac.

Pork consumption is forbidden in Somalia in accordance with sharia, as the vast majority of the population are Muslims.