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.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.