Somalia
Somali cuisine is a vibrant and diverse tapestry that reflects the country's rich history and cultural exchanges. Rooted in a blend of African, Middle Eastern, and Indian influences, the culinary tradition of Somalia is as colorful and varied as its landscape. Grains, meats, and an array of spices form the backbone of Somali dishes, which are distinguished by their unique flavors and aromatic profiles. At the heart of Somali meals is the staple grain, often in the form of rice or pasta. Rice, notably basmati, is usually prepared in a spiced, aromatic broth, often infused with cloves, cardamom, and cinnamon, resulting in a dish known as "bariis iskukaris." Pasta, introduced by Italian colonizers, has been seamlessly integrated into Somali cuisine and is typically served with a rich, meat-based sauce, reminiscent of a bolognese, but with distinct Somali spices like cumin and coriander. Bread is another fundamental component, with the most iconic being "canjeero" or "anjero," a spongy, sourdough-like flatbread that resembles Ethiopian injera but is unique in its own right. Canjeero is often enjoyed at breakfast, accompanied by a drizzle of honey or a spread of ghee, but it can also serve as a versatile base for stews and other dishes. Another popular bread is "mufo," a type of flatbread baked in a clay oven, known for its crispy exterior and soft interior. The Somali diet is rich in meats, primarily goat, beef, and chicken, often cooked in various ways, from grilling to slow-cooking in fragrant stews. "Maraq," a traditional Somali stew, is a hearty dish made with meat, vegetables, and a blend of spices, simmered to perfection. Grilled meats, such as "suqaar" (small cubes of meat often sautéed with vegetables) and "hilib ari" (grilled goat meat), are also common and are typically marinated with a mixture of spices, garlic, and lemon juice, imparting a zesty and aromatic flavor.
