Somalia

Somalia is located on the Horn of Africa, and is bordered by Ethiopia to the west, Djibouti to the north-west and Kenya on its south-west. This is a country with a troubled past... and the present and future don't look bright either. Civil war, military coups, border disputes and warlordism are the general course of events here. The removal of the Islamic Courts from power has created a power vacuum and the situation in Somalia is highly unstable at the moment

Climate

Somalia is principally desert. December to February is the northeast monsoon, with moderate temperatures in north and very hot in south. May to October is the southwest monsoon, torrid in the north and hot in the south. Irregular rainfall, with hot and humid periods (tangambili) between monsoons.

Cuisine of Somalia

Cuisine of Somalia varies from region to region and it encompasses different styles of cooking. One thing that unites the Somali food is it's being Halal. Therefore, there are no Pork dishes, alcohol is not served, nothing that died on its own is eaten and no blood is incorporated. The cuisine is also closely related or the same as the Cuisine of Somaliland.

quraac or breakfast is probably the most important meal of the day in Somalia. As Muslims, Somalis are awakened by the Adhan, or the call to prayer by the Masjid.

In the south, people start with many styles of shaax, a Somali Chai. The number one dish for breakfast, however, is the Canjeelo-- a Somali version of the Ethiopian Injera. Unlike the Ethiopian, it is smaller and thinner. As such, one will eat a few of them.

There are many ways to eat the canjeelo. You can break it into small amounts and add subag or a Somali butter, sugar and black Tea. Or you can eat it with Shakshuka -- an Egyptian dish made of Eggs that are cooked with onions and tomatoes. Others eat it with Beer or Liver, most desired kind being that of the Goat. Others serve it with Suqaar, a beef cut in small and cooked in a bed of soup.

Boorash(Porridge) is very popular in Mogadishu. It is the same as that of Italy, but with added butter and sugar.

In the north, Rooti or regular bread is popular. And a more sweetened, and oily version of the canjeelo, called Malawax, is served throughout the country. Pancakes are popular in Mogadishu, because the Italians have introduced. In parts of lower Jubba, a Tanzanian-Kenyan dish of Githeri, sautead beans eaten with a loaf of bread, is popular.

Khado or lunch is the most magnificent meal of the day. It is often eloborate, and here is where you find most exotic dishes. Varieties of Bariis(Rice), most popular being the Basmati, are probably most used dish for lunch. Spices such as cumin, cardamom, cloves, cinnamon and sage are used to aromatize the different rice dishes.

In the south, a mixed rice and vegetable (and sometimes even meat) called Iskudhexkaris is popular. Aside from the many different styles of Maraq(stew), it is also served with meat on the side. In Mogadishu, Buskeeti(steak) and Kaluun(fish) are popular.

Soor(Cornmeal) is very popular. Unlike the Ugali of Kenya, the Somalis have a softer cornmeal mashed with fresh milk, butter and sugar. Or, a hole is made and in it filled with a maraq.

Then there is the sabaayad, a variation of the Indian chapati. Like the rice, it is served with maraq and meat on the side. The sabaayad of Somalia is often a little bit sweet, and is cooked with a little bit of oil.

Oddly enough, in the north a variation of the canjeelo called Laxoox is popular as lunch dish as well.

Baasto (Pasta) is extremely popular in the south. To Africanize this European dish, Somalis serve it with stew instead of pasta sauce. And to make it even more exotic, it is served with a banana.

The most popular drinks for lunch are Balbeelmo(grapefruit), Raqey(Tamarind) and Isbaramuunto(lemonade). In Mogadishu, Cambe(Mango), Seytuun(Guava) and Laas(Lassi) are popular as well. In Hargeisa, the British Viinto(Vimto) and Arabic Tufaax(Apple) are popular.

Somali people serve dinner as late as 21:00 PM. During Ramadan, it is often eaten after Tarawih prayers -- sometimes as late as 23:00 PM. Cambuulo is probably the most popular form of dinner in southern Somalia. The dish is made out of well-cooked Azuki beans, mixed with butter and sugar. The beans, which by itself is called digir, are often left on the stove for as many as five hours, on low heat to reach the most desired taste.

In 1988, the Somali newspaper Xidigta Oktober conducted a survey in which it determined 83% of the Mogadishu residents preferred cambuulo as their dinner. It was a startling discovery as the dish is considered of the "low class", because of its gaseous after-effects caused by the natural sugars known as Oligosaccharides in the beans.

Likewise, Khamadi(wheat) is used. Cracked or uncracked, it is cooked and served just like the Azuki beans.

Rooti iyo Xalwad, slices of bread and Somali jelly, is another form of popular dinner.

Muufo, a variation of cornbread, this is a dish made of maize and is baked in foorno (clay oven). It is eaten by cutting it into small pieces, adding Macsaro(Sesame oil), sugar and mashing it with black tea.

And before bed, one often takes a glass of milk (spiced with cardamom)

Snacking is a past-time in Somalia. People snack all the time.

Sambuus, an Africanized version of the South Asian Samosa, is probably the most popular form of a snack in Somalia. It is especially popular during Ramadan as it is the dish of the Afur(Iftar). The Somali version is spiced with hot green pepper, and often the main ingredient is ground meat.

Bajiye, a variation of the Indian Pakora, is a popular snack in southern Somalia. The Somali version is a mixture of maize, vegetables, meat, spices and is then deep fried. It's eaten by dipping in Bisbaas, a hot sauce.

Kabaab, Kebab similar to that of Persia, is another popular snack.

Fruits like Mango, Guava, Banana, Grapefruit and others are used as snacks throughout.

Music of Somalia

It has the distinction of being one of only a handful of African countries that are composed almost entirely of one ethnic group, the Somalis. Traditional bands like Waaberi Horseed have gained a small following outside the country. Others, like Maryam Mursal, have fused Somali traditional music with rock, bossa nova, hip hop, and jazz, influences. Native instruments include the batar drum. Somalia has also produced native hip hop crews like the Skyhigh Family.

Most Somali music talks about love, but some recall how life was in Somalia before the Somali Civil War and some talk about how Somalis should come together to unite and restore the country to its former glory.

The center of the Somali music industry is not Somalia because of the war. It is Toronto, where a sizable Somali community exists. The industry is also present in London, Minneapolis, and Columbus. One popular musician with Somalis living in North America is K'Naan, a young rapper from Toronto, whose songs talk about the struggle living in Somalia during the Civil War.