Muffins recipes

National dish of Somalia

flag of Somalia

  • Independence: 1. 8. 2012
  • Capital: Mogadishu
  • Official language: Somali, Arabic
  • Population: 10 085 638
  • Area: 637 657 km2
  • International code: SO
  • Currency: Somali shilling (SOS)
map of Somalia

Halwa

Ingredients:

  • 4 cups of water
  • 2 cups/1 lb granulated sugar
  • 2 cups/1 lb light brown sugar
  • 1 cup cornstarch
  • 1 cup ghee/oil
  • 1 teaspoon ground cloves
  • 2 teaspoon of ground cardamom
  • Pinch saffron powder
Halwa is national food (dish) of Somalia

Instructions:

Bring the sugar and the water to boil. Mix cornstarch, saffron and half of cup water, allow it to dissolve. Add the cornstarch to the mixture. Cook the mixture over medium heat while stirring. As the mixture turns thick, start adding oil. This might take about 30 minutes. Continue adding oil when it sticks to the bottom of the pan. Keep stirring until the mixture gets separated. When it starts to leave the sides of the pan add cardamom and cloves. Put the halwa on a baking sheet. Let it cool. Cut and serve

Info:

Ethnically and culturally, Somalia is one of the most homogeneous countries in Africa. The great majority of the people speak dialects of the same language, Somali, and practice the same religion, Islam. Nomadic pastors eat milk, ghee (liquid butter), and meat in large quantities, supplemented by wild berries and fruits. This diet provides nomadic pastoralists with about half of their traditional diet. Other foods such as sorghum, corn, rice, tea, Sugar, dates, condiments, and occasional vegetables are purchased or traded for livestock and livestock products. Despite Somalia's long coastline, fish consumption traditionally has been limited to coastal towns. Traditional society holds fishermen and the eating of fish in low regard. Nomads, in particular, disdain fish consumption: to eat fish is to show that one is not a good herdsman. Farmers have more variety in their diet as they eat more cereals (often soor, sorghum porridge and canjeero), grain legumes, and vegetables than do the nomads. Farmers in that live close to rivers consume more fruit, especially bananas and citrus. Among the Raxanweyn people, coffee beans cooked in ghee are considered a delicacy. The coastal cities and towns’ cuisine was influenced by the Arabian Peninsula and it offers a greater variety of dishes. The Italian influence is also seen in the large amount of spaghetti, known as Baasto. Camel meat is also widely consumed. In rural areas, Somalis slaughter camels to feed whole villages. In cities, it is served in restaurants and sold in meat markets. Northern Somalia has received influences from its neighbour to the west, Ethiopia. Due to these influences, people in the northern regions of Somalia are accustomed to eating Doro Wat (Chicken stew with hard-boiled eggs) or Iab (cottage cheese and yogurt). berbere, a combination of powdered chile pepper and other spices is an important ingredient used in many dishes in this region of Somalia. Also essential is niter kebbeh, a clarified butter infused with ginger, garlic, and several spices. Firfir made from shredded injera with spices is the typical breakfast food in northern Somalia. Dulet is also popular for breakfast, a spicy mixture of Beef parts with injera. Fatira consists of a large fried pancake made with flour often with a layer of egg, eaten with honey. Chechebsa is a very good food too, it is made pieces of pancake, with spices and honey, and it can be eaten with a spoon. Legumes form an integral part of the vegetarian meal in this part of Somalia. Common legumes include lentils and chick peas. The cooked legumes can be eaten as salads, seasoned with chillies and ginger. Dried legumes can be ground into flour and used as the base of vegetarian fritters.

 
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