A FOOD TRADITION
Ethiopian Somali Cuisine
Ethiopian Somali cuisine represents Somali foodways in the eastern lowlands and towns of Ethiopia, sharing substantial traditions with Somalia, Somaliland, and adjacent areas. Rice, sorghum, maize, wheat, camel or goat meat, milk, dates, and aromatic spice mixtures are important, with sautéing, braising, griddle cooking, and rice-pot preparation commonly used. Dish examples include canjeero or lahoh with meat or sauce, suqaar made from small pieces of sautéed meat, and bariis iskukaris, a spiced rice preparation. Local practice varies between pastoral and urban settings, and these traditions should be catalogued as cross-border rather than assigned to Ethiopia alone.
Dishes linked to this cuisine
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Bariis Iskukaris
A Somali spiced rice dish in which rice is cooked with meat, onion, garlic, oil, and aromatic spices.
Cambuulo
A Djiboutian bean dish made from simmered adzuki beans, typically finished with sesame oil and sugar and sometimes served with rice.
Canjeero
Canjeero is a fermented, lightly spongy flatbread made primarily from grain flour and cooked as a thin pancake.
Muufo
Muufo is a thick, leavened Somali-style flatbread commonly prepared in Djibouti from maize flour and cooked on a hot surface.
Oodkac
A Somali preserved-meat or jerky preparation made from small pieces of meat, commonly beef, preserved by drying and/or cooking with ghee, oil, and salt.
Sabaayad
Sabaayad is a Somali layered flatbread made from wheat-flour dough that is folded with cooking oil and griddled until flaky.
Soor
A thick Somali porridge traditionally prepared by boiling sorghum flour with water and often served with milk and sugar.
Suqaar
Suqaar is a savory Djiboutian-style preparation of small pieces of meat sautéed with aromatics, vegetables, and spices.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.