By: Karyman Wael AlQalamawy

Somali cuisine is known for its varied and simple dishes, which reflect the humbleness and simplicity of the Somali people. Somali cuisine is a diverse output of the indigenous people's culture and the colonial culture that spread in the early twentieth century and had a significant impact on Somali cuisine.

Somali cuisine is divided according to geographical area. In the desert areas dotted with nomadic sects and shepherds, the population depends mainly on livestock; they rely on sheep, camel milk and their derivatives, corn varieties, and hot tea drinks. The residents make meat tables on special occasions such as weddings and tribal celebrations, where they cook food on wood fire and charcoal. In the southern part of the country, there are farmers who grow squash, millet, and various types of fruits and vegetables. The inhabitants of these areas depend on the fruits and vegetables they grow as a primary source of food, such as bananas, lemons, papayas, and others.

Somali cuisine is famous for its distinctive muufo bread made from cornmeal. Among the most popular desserts are cambuulo, made with cereal, butter, and sugar, and gashaato pastry, made from coconut.

Multinational restaurants are spread throughout Somalia, especially in the capital, Mogadishu, where Where are different European and American restaurants. Arabic cuisine, with its various variations, is one of the most popular cuisines in Somalia.

In conclusion, Somali cuisine is a cuisine with roots extending back thousands of years, differing in each region with its distinctive food and unique desserts. At the same time, it allows the diversity of cuisines from European to Arab cuisines in a wonderful way to show the diversity of the ancient Somali people.

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