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| - Situated in eastern Africa, Somalia forms the cap of the Horn of Africa. Somalia has a nomadic culture where people are organized in clans. Somalia was a colony of England, France and Italy. In 1991 began a civil war between clans that lasted for 2 years and that disrupted agriculture and animal husbandry, which left the people in starvation. The conflict was not completely resolved and Somalia does not have a central government. The Somali cuisine has been influenced by the English, French and Italian cuisines. However, traditional Somali foods are meat based. Like other Muslims, Somali do not use Pork in their diet and they do not drink alcoholic beverages. In addition to meat, rice is used often in the Somali cuisine. Common foods in Somalia include a type of homemade bread called Anjar
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| abstract
| - Situated in eastern Africa, Somalia forms the cap of the Horn of Africa. Somalia has a nomadic culture where people are organized in clans. Somalia was a colony of England, France and Italy. In 1991 began a civil war between clans that lasted for 2 years and that disrupted agriculture and animal husbandry, which left the people in starvation. The conflict was not completely resolved and Somalia does not have a central government. The Somali cuisine has been influenced by the English, French and Italian cuisines. However, traditional Somali foods are meat based. Like other Muslims, Somali do not use Pork in their diet and they do not drink alcoholic beverages. In addition to meat, rice is used often in the Somali cuisine. Common foods in Somalia include a type of homemade bread called Anjara (it looks like a large, spongy pancake) and Sambusas, which are deep-fried triangular-shaped dumplings usually filled with meat or vegetables. Somalis have scrumptious meat and Chicken dishes often served with bariis (rice) that has been flavoured with cardamom and cinnamon In Somalia, location and livelihood influence diet, but on the whole, the Somali diet is low in caloric intake and high in protein consumption. Somali cuisine reflects the people's clever use of scarce resources. People usually begin the day with a flat bread called canjero or laxoo, liver, and either cereal or porridge made of millet or cornmeal. The midday meal is the largest and consists of rice or noodles (pasta became very popular under Italian rule) with sauce and perhaps meat. The evening meal is very light and might include beans, muffo (patties made of Oats or corn) or a salad with more canjero. Somalis adore spiced tea, but sheep, goat and camel's milk are also popular. milk is a staple food for many rural Somalis, and men who travel with the camel herds may drink up to nine litres a day. Stored in either a covered pitcher called a haan or a wooden bucket, fresh milk will keep for days despite the hot climate. By shaking milk, Somalis make butter; cooked butter becomes ghee, which will keep for several months when stored in a leather container called a tabut or kuchey. Camel milk fermented for a month becomes jinow, a solid, yoghurt-like substance. People on farms in the south eat a more varied diet that includes corn, millet, sorghum, beans, and some fruit and vegetables. millet is made into porridge or mixed with milk to form cakes. Beans are usually served with butter or mixed with corn, while sorghum, a type of grain, is ground to make flour and bread. People also frequently eat rice, which is imported. Favourite meats are goat, camel, sheep or Lamb, and to a lesser extent, Beef. Muslims are forbidden to eat Pork or Pork products. Only young male animals or females too old to produce offspring are used for food. Camel meat also includes the fat contained in the camel's gol (hump). A camel whose gol has grown very large may be slaughtered for this food.
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