Somali cuisine is the traditional food of Somalia, in the Horn of Africa, shaped by trade routes that brought influences from the Middle East, India, and the Mediterranean. It relies on rice, meat, legumes, and warming spices such as cumin, coriander, cardamom, cinnamon, and clove, along with ghee for cooking and richness.
Suqaar, sautéed meat and vegetables, is considered a national dish, and bariis (rice cooked with onion, garlic, and spices) is a staple side, usually served with a meat or vegetable stew. Canjeero, a fermented flatbread, and malawah, a fried sweet flatbread often served with honey, are common at breakfast. Goat, lamb, and camel are the most-used meats.
Meals are typically shared communally, with specific dishes tied to particular gatherings and occasions.