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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. |
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The alphabetical list of recipes from Somalia follows (limited to 100 recipes per page). There are 11 recipes in total:
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Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.
Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...
Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.
Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.
Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.
Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.
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