Somali cuisine

Somali cuisine is characterized by a blend of Somali, East African, Arab, Indian and Italian culinary infusions in the cuisine. As a nomadic pastoralist culture, traditional Somali cuisine relies on milk and meat. Many dishes have been influenced by its nomadic culture, colonialism, trade and its proximity to the Indian Ocean. The use of spices reflect these elements and plays a role in Somali cuisine. Somali culinary traditions have gained increasing international recognition, with Somali-American chefs such as Ifrah Ahmed and Hawa Hassan drawing significant attention, a Somali restaurantaur earning a Best Small Business Person in the United States, and London establishments like Al Kahf and Sabiib emerging as popular destinations among food enthusiasts.

Some notable Somali specialties include kimis/sabaayad, canjeero/laxoox, xalwo (halwa), sambuusa (samosa), bariis iskukaris, and muqmad/oodkac.

Pork consumption is forbidden in Somalia in accordance with sharia, as the vast majority of the population are Muslims. Meats such as beef, goat, lamb, camel, and fish, are always prepared halal.