Somalia is located in the continent of Africa. It has Yemen to the north, the Arabian Sea to the east, Kenya to the southwest, Uganda, South Sudan and Ethiopia to the west and Djibouti and Eritrea to the northwest.
The capital is Mogadishu.
The official languages are Somali and Arabic.
The climate ranges from arid in the northeastern and central regions to semiarid in the northwest and south. The rainy season lasts from April to June, with a second rainy season from October to December. Each season is followed by a dry season.
The staple foods are meat, rice, pasta, potatoes, carrots, peas, spinach, bananas, dates, apples, oranges, pears, grapes and so much more (https://ethnomed.org/resource/nutrition-and-fasting-in-somali-culture/#:~:text=%E2%80%9CNinety%2Deight%20percent%20of%20Somalis,meat%20and%20making%20a%20stew).
WHOLE WHEAT SPAGHETTI:
SOMALI SUUGO & BAASTO (Spaghetti Sauce) (https://myhalwad.com/2016/05/23/somali-spaghetti-sauce-suugo-baasto/):
- ¼ C olive oil
- 1 lb. lean ground beef
- 1 small/medium onion, diced
- 1 large potato, peeled and cubed
- 2 medium carrots, diced
- Two 14 oz. cans diced tomatoes
- 2 TBSP chopped fresh cilantro
- 4 cloves garlic
- ¼ C water (optional, to add if the sauce is too thick)
Dry Seasoning Mix:
- 1 tsp cumin seeds
- 1 tsp Himalayan pink salt
- 1 tsp ground turmeric
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tsp salt-free seasoning blend (such as Mrs. Dash)
- ½ tsp fresh ground black pepper
- Place cilantro and garlic in a food processor; pulse until finely chopped.
- Toast cumin seeds in a small pot over low heat until fragrant, 2 to 3 minutes. Allow to cool, 5 minutes. Grind into a powder.
- Transfer all the dry spices into a bowl and mix them together. Set aside.
- Heat oil in a large pot over medium heat. Add ground beef; cook and stir until browned, about 5 minutes.
- Stir in ½ of the seasoning mix.
- Add onion; cook and stir until softened, about 5 minutes.
- Add potato and carrots. Cook, covered, stirring occasionally, until slightly softened, about 5 minutes.
- Stir tomatoes into the pot and bring to a boil.
- Reduce heat to medium-low; stir in cilantro-garlic mixture and remaining ½ of the seasoning mix.
- Simmer, stirring occasionally, until flavors combine, 30 to 40 minutes.
- Thin sauce with water if it seems too thick.
- Serve over your choice of pasta or eat it with bread!!
MULTIGRAIN GARLIC BREAD:
SOMALI FRUIT SALAD (https://recipes.fandom.com/wiki/Somali_Fruit_Salad):
- Can use any of the following fresh or canned fruits:
- Avocado, banana, grapefruit, guava, mango, melon, orange
- Juice of one lemon or chopped, crushed mint leaves
- Grated coconut or chopped roasted peanuts
- Sugar (honey can also be used)
- If using canned fruits: drain and save the liquid.
- Peel and remove seeds from the fresh fruit as necessary, cut fruit into bite-sized pieces.
- Combine all fruit in a glass bowl.
- Add the lemon juice (or mint leaves), some sugar water (water which has been boiled, mixed with sugar, and allowed to cool – or use some of the liquid from the canned fruits).
- Stir gently.
- There should only be enough liquid to coat the fruit; it does not have to be covered in liquid.
- Cover the fruit salad and allow it to stand for a half hour before serving.
- The fruit salad may be refrigerated after it has stood for an hour.
- It should be eaten the same day it is made.
- It does not keep well overnight.
- Top with grated coconut or chopped peanuts immediately before serving.