Category:Somali Cuisine

The preparation and cooking methods in Somalia are directly influenced by the Muslim tradition. There are special standards for fresh meat preparation, and Somali people are willing to go to stores that are far away from their neighbourhoods in order to get meat that is properly prepared. The Islamic mode of slaughtering involves two steps: mentioning the name of Allah before beginning the slaughter and severing of the throat, wind pipe and the jugular veins in the neck, without cutting the spinal cord. Traditional foods are specially prepared for various types of celebrations. Since many Somalis are nomads, back home they often ate a popular type of jerky called Otka - meat that is dried and then fried in butter and spices. The preparation of Otka allows the meat to be preserved for a long time, which makes it ideal to take on long trips.

The traditional preparation methods for goat, beef, lamb and chicken require that the meat is fried in ghee, grilled or broiled. The meat is then is spiced with turmeric, coriander, cumin and curry and eaten with basmati rice. Somalis eat this dish for lunch, dinner and sometimes breakfast.

Ground meat cooked with tomato sauce is another traditional dish. It is served with spaghetti. This dish clearly shows the way in which the Italian cuisine influenced the Somali preparation and cooking methods.