DJIBOUTI CUISINE

DJIBOUTI CUISINE
Breakfast:

Breakfast (quraac) is an important meal for Somalis. who often start the day with some style of tea (shaah).
The main dish is typically a pancake-like bread (canjeero) similar to Ethiopian injera but smaller and thinner.
Canjeero is eaten in different ways, it may be broken into small pieces and ghee (subag) and sugar added.
For children it is mixed with tea and sesame oil (macsaaro) until mushy. There may be a side-dish of liver (beef),
goat meat (hilib ari), diced beef cooked in a bed of soup (suqaar) or jerky (oodkac or muqmad),
which consists of small dried pieces of beef, or goat or camel meat, boiled in ghee. Polenta (mishaari or boorash [porridge])
with butter and sugar is popular in Mogadishu.
Lunch:

Lunch (qado) is often an elaborated main dish of rice (bariis) spiced with cumin (kamuun), cardamom (heyl), cloves {qaranfuul) and sage.
In the south, a hotpot of rice, vegetables, and sometimes meat, called Iskudhexkaris is common. Beyond the many styles of stew (maraq), rice is also served with meat on the side. In Mogadishu, steak (busteeki) and fish (kaluun) are widely eaten.
Cornmeal (soor) is popular. Unlike the ugali of Kenya, Somalis have a softer cornmeal mashed with fresh milk, butter and sugar or with a well in the soor filled with maraq.
A variation of the Indian chapati is the sabaayad. Like the rice, it is served with maraq and meat on the side. The sabaayad of Somalia is often somewhat sweet, and is cooked in a little oil.
Pasta (baasto) is popular often served with a heavier stew than the Italian pasta sauce, more distinctively, it is often served with a banana.
The most popular drinks at lunch are balbeelmo (grapefruit), raqey (tamarind) and isbarmuunto (lemonade). In Mogadishu, cambe (mango), seytuun (guava) and laas (Lassi) are popular as well. In Hargeisa in the north, the preferred drinks are fiimto (Vimto) and tufaax (apple).
Somali Rice with Tomato, Potato and Onion Garnish, Baked Chicken
Dinner:

Rooti iyo xalwo, slices of bread served with a gelatinous confection, is another popular dinnertime dish.
Muufo, a variation of cornbread, is a dish made of maize and is baked in a foorno (clay oven). It is eaten by cutting it into small pieces , adding macsaro (sesame oil), sugar and then mashing the whole with black tea.
And before bed, a glass of milk spiced with cardamom is often consumed.
Snacks:

Sambuusa, a Somali version of the samosa, is probably the most popular form of a snack in Somalia
Bajiye, a variation of the Indian pakora, is a popular snack in Somalia. The Somali version is a mixture of maize, vegetables, meat, spices, which is then deep fried. It is eaten by dipping it in bisbaas, a hot sauce.
Fruits such as mango, guava, banana and grapefruit serve as snacks throughout the day.
Lows iyo sisin is a favorite sweet in the south, made of a mixture of peanuts (lows) and sesame seeds (sisin) in a bed of caramel. It sticks together to form a delicious bar.
Buskut or Buskud comprise many different types of cookies, including very soft ones called daardaar (literally “touch-touch” due to its smooth, delicate texture).
After-meal:
Somalis traditionally perfume their homes after meals. Frankincense (lubaan) or a prepared incense (cuunsi), which in countries in the Arabian Peninsula is known as bukhoor, is placed on top of hot charcoal inside an incense burner or censer (a dabqaad). It then burns for about ten minutes. This keeps the house fragrant for hours. The burner is made from soapstone found in specific areas of Somalia.
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