Editing Somalia (section)

=== Cuisine ===
{{Main|Somali cuisine}}
[[File:Banadir3.jpg|thumb|Assortment of various popular [[Somali cuisine|Somali dishes]]]]
Somali cuisine is an intricate and diverse fusion of a multitude of culinary influences, drawing from the rich tapestry of [[Arab cuisine|Arab]], [[Indian cuisine|Indian]], and [[Italian cuisine|Italian]] flavours. This culinary tapestry is a direct result of Somalia's longstanding heritage of vibrant trade and bustling commerce.<ref>{{Cite book |last=Mohamed Diriye Abdullahi |author-link=Mohamed Diriye Abdullahi
 |url=http://archive.org/details/culturecustomsof00diri |title=Culture and Customs of Somalia (Culture and Customs of Africa) |date=2001 |publisher=Greenwood Press |others=Internet Archive |isbn=978-0-313-31333-2 |page=109}}</ref>

The essential components that form the foundation of Somali dishes encompass staples like [[rice]] and [[pasta]], along with an extensive selection of [[meat]]s ranging from [[Lamb and mutton|lamb]] to [[beef]] and [[chicken]]. Aromatic [[spice]]s such as [[cumin]], [[cardamom]], and coriander are frequently utilized to infuse dishes with tantalizing flavors.<ref>{{Cite web |title=Report on Somali Diet |url=https://ethnomed.org/resource/report-on-somali-diet/ |access-date=2024-04-22 |website=EthnoMed |language=en-US}}</ref><ref>{{Cite web |last=Hooyoshousecom |date=2023-06-30 |title=Exploring the Aromatic World of Traditional Somali Spice Blends |url=https://hooyoshouse.medium.com/exploring-the-aromatic-world-of-traditional-somali-spice-blends-3ab93879b74e |access-date=2024-04-22 |website=Medium |language=en}}</ref>

The culinary landscape of Somali cuisine also boasts an impressive assortment of hearty [[stew]]s, traditional [[flatbread]]s, and delectable [[Pastry|pastries]], with highlights like the beloved "[[Lahoh|Canjeero/Lahooh]]", a delightful variation of the tangy fermented [[pancake]]-like [[flatbread]] that is savoured not only in Somalia but also in its neighbouring countries like [[Injera|Ethiopia]], [[Eritrea]], and [[Yemen]].<ref>{{Cite web |date=2019-01-01 |title=Yemenite Lahoh (Lachoch) |url=https://www.deliciousisrael.com/blog/lahoh |access-date=2024-04-22 |website=Delicious Israel |language=en-US}}</ref><ref>{{Cite book |last=Mohamed Diriye Abdullahi |author-link=Mohamed Diriye Abdullahi |url=http://archive.org/details/culturecustomsof00diri |title=Culture and Customs of Somalia (Culture and Customs of Africa) |date=2001 |publisher=Greenwood Press |others=Internet Archive |isbn=978-0-313-31333-2 |page=113}}</ref><ref>{{Cite web |title=Somali Anjero (Canjeero) Anjero Somali {{!}} Xawaash.com |url=http://xawaash.com/?p=1548 |access-date=2024-04-22 |language=en-US |archive-date=4 October 2023 |archive-url=https://web.archive.org/web/20231004063819/http://xawaash.com/?p=1548 |url-status=dead }}</ref>

Additionally, a distinctive feature of Somali culinary tradition is the incorporation of [[camel]] [[meat]] and [[milk]]. They are considered a delicacy and serve as cherished and fundamental elements in the rich tapestry of Somali cuisine.<ref>{{Cite journal |last1=Guliye |first1=A.Y. |last2=Noor |first2=I.M. |last3=Bebe |first3=B.O. |last4=Kosgey |first4=I.S. |title=Role of Camels ( Camelus Dromedarius ) in the Traditional Lifestyle of Somali Pastoralists in Northern Kenya |url=http://journals.sagepub.com/doi/10.5367/000000007780223669 |journal=Outlook on Agriculture |language=en |publication-date=March 2007 |volume=36 |issue=1 |pages=29–34 |doi=10.5367/000000007780223669 |bibcode=2007OutAg..36...29G |issn=0030-7270|url-access=subscription }}</ref>

[[Bariis iskukaris|Somali rice]], the usual staple for [[dinner]] or [[lunch]], is typically [[Seasoning|seasoned]] and mixed with various [[ingredient]]s such as [[meat]], [[vegetable]]s, and, in a somewhat unique manner, [[raisin]]s, adding a sweet note to the dish. Also, it is not uncommon for this dish to be presented in a visually appealing manner by incorporating multiple colors, as certain portions may be artificially tinted with shades of yellow or orange using [[saffron]] and other [[spice]]s to enhance its aesthetic appeal.<ref>{{Cite web |date=January 14, 2013 |title=Somali Rice Pilaf (Bariis Maraq) Riz Pilaf Somali البيلاف الصومالي |url=http://xawaash.com/?p=5892 |website=Xawaash |access-date=22 April 2024 |archive-date=23 September 2023 |archive-url=https://web.archive.org/web/20230923064942/http://xawaash.com/?p=5892 |url-status=dead }}</ref>

[[File:Djiboutian rice (bariis) and fish (kalluun), Liver (beerka) with vegetable also (Sabaayad) pancakes.jpg|thumb|Somali rice (bariis) and fish (kalluun), Liver (beer) with vegetable also (Sabaayad) pancakes]]

An enduring testament to the influence of [[Italian Somaliland|Italian colonial rule in Somalia]] is the widespread adoption of [[pasta]] and [[Lasagna|lasagne]] in the local culinary landscape, espicially in the south, showcasing how these dishes have integrated into the traditional diet alongside rice.<ref>{{Cite web |title=How Lasagna Landed in Africa |url=https://www.saveur.com/how-lasagna-landed-africa/#:~:text=Somalia%3A%20Colonized,be%20mixed%20in. |website=saveur| date=26 September 2017 }}</ref><ref>{{Cite news |last=Rose |first=Nick |title=Spaghetti and Bananas Is Somali Comfort Food |url=https://www.vice.com/en/article/spaghetti-and-bananas-is-somali-comfort-food/ |work=Vice}}</ref>

[[Tea]] and [[coffee]], both well-loved [[Drink|beverages]], are also really popular. Among the early adopters of [[coffee]] consumption were the Somalis, who have the historical distinction of being among the first individuals documented to have enjoyed this stimulating drink. Additionally, Somali merchants played a pivotal role in the global coffee trade, being one of the first to export coffee beans.<ref>{{Cite web |title=The History of Coffee |url=https://www.cafedirect.co.uk/shop/the-history-of-coffee/#:~:text=Historians%20believe%20that%20coffee%20was%20being%20exported%20from%20Ethiopia%20to%20Yemen%20by%20Somali%20merchants%20at%20the%20beginning%20of%20the%2015th%20Century.%20Mocha%2C%20a%20city%20in%20Yemen%2C%20became%20the%20centre%20of%20the%20coffee%20trade%20around%20this%20time. |website=Cafedirect| date=19 May 2020 }}</ref><ref>{{Cite book |last=Gavin |first=R. J. |url=https://books.google.com/books?id=cscbDgqCsOMC&q=harar |title=Aden Under British Rule, 1839–1967 |date=1975 |publisher=Hurst |isbn=978-0-903983-14-3 |language=en}}</ref> The unique Somali coffee, known locally as '[[Qahwah|Qahwo]]' and tea 'Shah', stand out due to their preparation method which involves a blend of various [[spice]]s meticulously selected to enhance their rich and complex flavor profile.<ref>{{Cite web |title=Qahwe |url=https://www.mysomalifood.com/qahwe/ |website=mysomalifood|date=12 June 2011 }}</ref>

'Xalwo', which is closely associated with [[Omani cuisine|Omani]] '[[Halva|Halwa]]', is a smooth jelly-like treat that is made with a blend of [[spice]]s, seeds, [[Nut (fruit)|nuts]], and [[Caramelization|caramelized]] [[sugar]].<ref>{{Cite web |title=Halwa, Mahyawa and Multiple Registers of Life in the Gulf |url=https://archive-stories.com/Halwa-Mahyawa-and-Multiple-Registers-of-Life-in-the-Gulf#:~:text=Halwa/Xalwo,or%20sesame%20seeds. |website=archive-stories}}</ref> This delightful [[Confectionery|confection]] is well-loved in Somalia and is commonly served together with Somali '[[Arabic coffee|Qahwo]]'. After meals, homes are traditionally perfumed using [[frankincense]] or [[incense]] ({{lang|so|unsi}}), which is prepared inside an [[Censer|incense burne]]<nowiki/>r referred to as a ''[[dabqaad]]''.<ref>{{Cite book |last=Abdullahi |first=Mohammed |title=Culture and Customs of Somalia (Culture and Customs of Africa) |publisher=Greenwood Press |date=2012 |isbn=9780313313332 |pages=98–99}}</ref>