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
13–24 of 26
Gashaato
Gashaato is a Djiboutian coconut sweet prepared from desiccated coconut, sugar, and fragrant cardamom.
Kac-kac
Kac-kac is a Djiboutian fried dough snack made from sweetened, cardamom-scented wheat dough.
Malawah
Malawah is a soft, slightly sweet Somali-style pan-cooked flatbread or pancake made from wheat flour, sugar, and oil.
Maraq
A Somali/Djiboutian-style meat-and-vegetable broth or stew simmered with onion, garlic, vegetables, and spices; preparation and consistency vary by regional and household tradition.
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.
Qumbe
Qumbe is a Somali coconut sweet typically made by combining coconut with sugar, milk, and cardamom into a dense confection.
Sabaayad
Sabaayad is a Somali layered flatbread made from wheat-flour dough that is folded with cooking oil and griddled until flaky.
Sambuusa
Sambuusa is a Somali filled pastry made with a crisp flour wrapper and a savory mixture commonly centered on minced beef, onion, and aromatic spices.
Shigni
Shigni is a Somali spicy sauce commonly prepared by blending or cooking chili peppers with tomato, onion, garlic, coriander, and lemon.
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.