A FOOD TRADITION
Somali Cuisine
A pastoral and coastal cooking tradition centered on flatbreads, rice, pasta, legumes, meat, seafood, and fragrant spice blends.
Dishes linked to this cuisine
1–12 of 26
Ades
Ades is a Somali lentil stew commonly prepared with lentils simmered with onion, garlic, tomato, cumin, vegetable oil, salt, and water.
Baasto
A Somali pasta dish centered on spaghetti tossed with a savory tomato-based sauce and aromatic vegetables.
Bajiye
Bajiye is a Somali fritter made from seasoned black-eyed peas, aromatics, herbs, and green chilli, then deep-fried until crisp.
Bariis Iskukaris
A Somali spiced rice dish in which rice is cooked with meat, onion, garlic, oil, and aromatic spices.
Basbaas
Basbaas is a Somali hot sauce made primarily from fresh chili peppers with garlic, coriander, lemon, and other aromatics.
Buskud
Buskud is a Somali biscuit typically prepared from wheat flour, sugar, butter, egg, milk, and cardamom and baked until crisp.
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.
Digir
Digir is a Somali bean-based stew or bean preparation; recipes and bean types vary, with this record representing a tomato-and-spice version using kidney beans.
Doolshe
Doolshe is a Somali sweet bread made from wheat flour with sugar, milk, egg, oil, and cardamom, then baked until lightly browned.
Fah-fah
A Djiboutian hot meat soup made with goat meat, vegetables, aromatics, and chili-seasoned broth.
Ful
A hearty Eritrean breakfast of simmered fava beans mashed with aromatics and served with oil and fresh vegetable toppings.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.