Welcome to my listing page for recipes from Somalia, East Africa. This page is part of my African Recipes Site part of my attempt at gathering in one place recipes from each and every country on the Continent of Africa.
Help Stefan CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the Help Stefan campaign page. Or donate $10 and get my guide to spices book as a gift for your donation! |
If you are interested in African cooking and African Recipes, then why not join this site's discussion forum for African Recipes and African Cooking
African Regions Covered by Celtnet Recipes:
| Central African Recipes | East African Recipes | North African Recipes |
| Southern African Recipes | West African Recipes |
This list of East African recipes is brought to you by the Help Stefan Campaign please take a few minutes to make a donation to help a Liberian/Sierra Leonian refugee rebuild her life below (all donations are made securely via PayPal):
 |
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. |
Somalia
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. |
| Basbousa Origin: Somalia | Muufo Baraawe (Somali Bread) Origin: Somalia | Somalian Tea Origin: Somalia |
| Curried Corn Origin: Somalia | Sambusa Origin: Somalia | Sorghum Bread Origin: Somalia |
| Maraq Bilaash (Cherry Tomato Sauce) Origin: Somalia | Somali Crabmeat Stew Origin: Somalia | Xalwa Origin: Somalia |
| Masale Origin: Somalia | Somalian Soup Origin: Somalia |
If you're looking for a particular recipe, or a recipe using a particular ingredient or set of ingredients, why not try my recipe search facility. You can even use a combination of period and ingredient such as 'Elizabethan Lamb' or 'medieval eggs'.
Other East African recipes: Pineapple Ham with Avocado Baked Green Bananas in Orange Syrup Gateaux Piments Chicken Kalya Matura and Mahu Samaki wa Kapaka Seychelles Curry Paste Vegetable Ndiwo Pounded Beans Baked Chicken in Groundnut Sauce Rwandan Porridge Poisson Salé Cream of Peanut Soup Mikate ya Maji Vegetables in Coconut Milk Sadza Mtuza wa Samaki Samaki wa Kusonga Nyma ye Huku Kapenta Seychelles Fish Curry Tanzanian Vegetable Soup Peanut Rusks Kenyan Samosas Dovi Beans and Bananas Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my The Guide to Spices and their Uses PDF file which contains a description of 57 spices along with recipes showing you how to use them. In addition the book contains recipes and techniques to create restaurant-style curries at home (recipes that are not on this website). Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running. |
Not found what you're looking for on this site? Why not try a search on google:
