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Somali cuisine was influenced by many different countries mainly due to trade, but traditionally also varies from region to region due to the expansive landmass Somalis inhabit.[1] It is the product of Somalia's tradition of trade and commerce. Some notable Somali specialties include kimis / sabaayad, canjeero / laxoox, xalwo (halwa), sambuusa (samosa), bariis iskukaris, and muqmad / oodkac.
Pork consumption is forbidden in Somalia in accordance with sharia, as the vast majority of the population are Muslims.
- ^ Mohamed Diriye Abdullahi (2001). Culture and Customs of Somalia. Greenwood Publishing Group. pp. 109–. ISBN 978-0-313-31333-2.