Baku Kitchen! An independent reference of traditional food

Somalia

30 dishes.

mainBaastoItalian-legacy spaghetti with suugo suqaar sauce, sometimes banana alongsideBajiyablack-eyed pea fritters spiced with garlic and chilimainBariis iskukarisxawaash-spiced rice cooked with goat or camel meat and raisinsBasbaasGreen chili, coriander and lime relish set on every tableCaano geelFresh camel milk drunk warm and unpasteurised, the herder's daily sustenancebread & pastryCambaaburLacy fermented pancake dusted with sugar and yoghurt, eaten at EidCambuuloSlow-cooked azuki beans finished with butter and sugar, eaten at supperbreakfastCanjeerosmall spongy fermented pancakes eaten with ghee, sugar or stewdrinkCasiirThick layered fruit juice of mango, avocado and papaya with milkDigaag qumbeChicken braised in coconut milk with xawaash spice, eaten with ricefermented & pickledGaroorSoured camel milk left to ferment in a gourd, drunk tart and thinmainHilib ariGoat meat boiled then fried in its own fat, piled on rice with bananaHilib geelCamel meat simmered or grilled, served with rice or flatbreadKac kacFried dough diamonds, lightly sweet and crispbread & pastryMacsharoGround rice and coconut batter baked into a soft sweet cakeMalawaxSweet thin pancake of flour, egg and sugar, eaten with teaMaraqClear goat or camel broth with potato and coriander, spooned over ricebread & pastryMuufoclay-oven corn flatbread crumbled into stews or sweet teastreet foodNafaqoMashed potato wrapped round a boiled egg, breaded and deep-friedcharcuterie & curedOdkacsun-dried meat jerky preserved in spiced ghee, traveler's foodSabayadflaky layered griddle flatbread served sweet or savorystreet foodSambuuscrisp samosa filled with spiced minced meat, beloved during RamadandrinkShaah cadaysmilky spiced tea with cardamom and clovesmainSoorStiff maize or sorghum porridge, eaten with milk, ghee or stewcheese & dairySubagClarified butter, often camel or goat, poured over rice and used to preserve meatSuqaarSmall-diced beef, camel or goat flash-fried with onion, pepper and xawaashsauce & condimentSuugo suqaarSpiced tomato sauce with diced meat, ladled over Somali spaghetticheese & dairySuusacCamel milk soured in a smoked gourd until tangy and slightly fizzyXalwogelatinous sugar, ghee and cardamom sweet served at celebrationssauce & condimentXawaashHouse spice mix of cumin, coriander, cinnamon, cardamom and clove

  • Bajiya

    Black-eyed pea fritters spiced with garlic and chili. Ready in 20 minutes prep and 25 minutes cooking. Makes about 30.…

  • Basbaas

    Green chili, coriander and lime relish set on every table. Ready in 15 minutes prep and none cooking. About 300…

  • Cambaabur

    Lacy fermented pancake dusted with sugar and yoghurt, eaten at Eid. Ready in 20 minutes prep and 20 minutes cooking.…

  • Cambuulo

    Slow-cooked azuki beans finished with butter and sugar, eaten at supper. Ready in 10 minutes prep and 2 hours cooking.…

  • Casiir

    Thick layered fruit juice of mango, avocado and papaya with milk. Ready in 20 minutes prep and none cooking. Serves…

  • Digaag qumbe

    Chicken braised in coconut milk with xawaash spice, eaten with rice. Ready in 30 minutes prep and 50 minutes cooking.…

  • Garoor

    Soured camel milk left to ferment in a gourd, drunk tart and thin. A fermented & pickled recipe from Djibouti.

  • Hilib ari

    Goat meat boiled then fried in its own fat, piled on rice with banana. Ready in 25 minutes prep and…

  • Hilib geel

    Camel meat simmered or grilled, served with rice or flatbread. Ready in 30 minutes prep and 2 hours 30 minutes…

  • Kac kac

    Fried dough diamonds, lightly sweet and crisp. Ready in 30 minutes prep and 25 minutes cooking. About 40 pieces. A…