Celtnet Somalia (Somali) Recipes and Cookery, Home Page





Welcome to the Celtnet Recipes section for recipes from the East African country of Somalia. Here you will find all the recipes from Somalia on this site all gathered into one place. I have attempted to gather together here as many Somali recipes as possible. The current collection represents the largest gathering of Somali recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Somalia given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to make a vailable a number of ancient texts (particularly those relating to recipes) available for free on this site.

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

You can also browse recipes from the following other African Regions:

North Africa West Africa Central Africa East Africa Southern Africa

Somalia and its Cuisine

Somalia, (Somali: Soomaaliya; Arabic: الصومال transliteration: aṣ-Ṣūmāl), officially the Somali Republic (Somali: Jamhuuriyadda Dimuqraadiga soomaliya, Arabic: جمهورية الصومال transliteration: Jumhūriyyat aṣ-Ṣūmāl) and formerly known as the Somali Democratic Republic is the country that represents the 'Horn of Africa'. The capital and largest city is Mogadishu and Somalia gained its independence from Italy on 1 July 1960. On the same day, it united with British Somaliland, which gained independance on 26 June 1960 to form the Somali republic. Somalia has a population of around 10,700,000 according to UN estimates of 2003 but, due to civil wars the country also has Africa's largest diaspora communities. Somali is the main language and is used virtually everywhere and nearly every Somali citizen speaks it. Minority languages do exist, such as Af-Maay, which is spoken in areas in South-Central Somalia by the Rahanweyn tribes, as well as variants of Swahili (Barawe), which are spoken along the coast by Arabs. The Somalis are almost entirely Sunni Muslims. Christianity's influence was significantly reduced in the 1970s when church-run schools were closed and missionaries sent home. Somalia has a very diverse cuisine that varies significantly from regoin to region though there are number of similarities with Ethiopian cuisine.

Traditional Somali dishes are meat based and rice, along with corn and millet porridge form the staples of the diet. People usually begin the day with a flat bread called canjero or laxoo, liver, and either cereal or porridge made of millet or cornmeal. The midday meal is the largest and consists of rice or noodles (pasta became very popular under Italian rule) with sauce and perhaps meat. The evening meal is very light and might include beans, muffo (patties made of Oats or corn) or a salad with more canjero. Despite Somalia's long coastline, fish consumption traditionally has been limited to coastal towns. This is mainly due to the traditionally nomadic nature of the indigenous population. Anjeera ( a bread similar to Ethiopian Injera) is another common staple and is served with most meals.



The alphabetical list of recipes from Somalia follows (limited to 100 recipes per page). There are 54 recipes in total:


Page 1 of 1



Aano Baraawe
(Somali Caramel Fudge)
     Origin: Somalia
Iskudheh Karis
(Somali Chicken Pilaf)
     Origin: Somalia
Quraa
(Syrup-soaked Fried Dough)
     Origin: Somalia
Adriyad
(Sweet Vermicelli)
     Origin: Somalia
Iskudheh Karis II
(Meat Pilaf)
     Origin: Somalia
Sabaayad
(Somali Flatbread)
     Origin: Somalia
Anjera
(Somali Flatbreads)
     Origin: Somalia
Jubina
     Origin: Somalia
Sabaayad with Caramelized Bananas
     Origin: Somalia
Apricot Sabayah
     Origin: Somalia
Kac Kac
(Sweet Somali Bread)
     Origin: Somalia
Sabaya
(Somlai Oiled Flatbread)
     Origin: Somalia
Baamiye Suqaar
(Meat and Okra Stew)
     Origin: Somalia
Kaluun iyo Bariis
(Spicy Fish Sauce with Rice)
     Origin: Somalia
Sambusa
     Origin: Somalia
Bajiy
(Red Lentil Fritters)
     Origin: Somalia
Labaniyad
(Somali Caustard)
     Origin: Somalia
Sambusa Wrappers
     Origin: Somalia
Bajiya
(Somali Black-eyed Pea Fritters)
     Origin: Somalia
Lahooh
     Origin: Somalia
Shigni
(Somali Hot Sauce)
     Origin: Somalia
Basbousa
     Origin: Somalia
Mango Sabaayah
     Origin: Somalia
Sisin
(Sesame Seed Brittle)
     Origin: Somalia
Bur
     Origin: Somalia
Maraq Bilaash
(Cherry Tomato Sauce)
     Origin: Somalia
Somali Crabmeat Stew
     Origin: Somalia
Bur Kiliyoow
     Origin: Somalia
Maraq Fahfah
(Somali Soup)
     Origin: Somalia
Somali Farina
(Cornmeal Porridge)
     Origin: Somalia
Caadriyad
(Vermicelli and Raisins)
     Origin: Somalia
Maraq Hilib Ari
(Goat Meat Stew)
     Origin: Somalia
Somali Hummus
(Chickpea Dip)
     Origin: Somalia
Chicken Sabaayah
     Origin: Somalia
Masale
     Origin: Somalia
Somali-style Liver
     Origin: Somalia
Curried Corn
     Origin: Somalia
Moos Bukaani
(Fried Plantains)
     Origin: Somalia
Somalian Soup
     Origin: Somalia
Date-filed Sambusas
     Origin: Somalia
Muufo Baraawe
(Somali Bread)
     Origin: Somalia
Somalian Tea
     Origin: Somalia
Green and Red Pepper Sabaayah
     Origin: Somalia
Nafaqo
(Potato Stuffed with Egg)
     Origin: Somalia
Sorghum Bread
     Origin: Somalia
Halawatu Laws
(Peanut Brittle)
     Origin: Somalia
Orange Sabaayah
     Origin: Somalia
Stuffed Sabaayad with Spring Onions
     Origin: Somalia
Halwad
(Somali Cornflour Sweets)
     Origin: Somalia
Pear Sabayah
     Origin: Somalia
Suqaar
(Somali Beef Stew)
     Origin: Somalia
Honey and Nut Sabayah
     Origin: Somalia
Qumbe
(Coconut Squares)
     Origin: Somalia
Xalwa
     Origin: Somalia

Page 1 of 1



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The image above shows the entire continent of Africa with East Africa picked out in red. East Africa is formed from nineteen states: 1: Burundi; 2: Comoros; 3: Djibouti; 4: Eritrea; 5: Ethiopia; 6: Kenya; 7: Madagascar; 8: Malawi; 9: Mauritius; 10: Mayotte; 11: Mozambique; 12: Réunion; 13: Rwanda; 14: Seychelles; 15: Somalia; 16: Tanzania; 17: Uganda; 18: Zambia; and 19: Zimbabwe.

This list of Somali recipes is brought to you by the One Milion People Campaign that aims to make a range of old and ancient recipe books freely available on the web. If you can, please help support this site, to keep it running (all donations are made securely via PayPal):

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