This hearty soup filled with beef, barley, and vegetables is one of those classic comfort foods. It’s thick, delicious, and nutritiously packed.
Category: African Cuisine and Recipes
The food of Libya can be summed up in that ever-present bowl of soup. It contains all the ingredients that show up in so many other Libyan dishes: tomatoes, onions, lamb, paprika, chillies or cayenne pepper, saffron, chickpeas, mint, coriander and parsley, as well as pasta, couscous or barley.
The unique tang of preserved lemon and fiery harissa sauce combine well with chicken kebabs cooked on the BBQ.
Somali cuisine varies from region to region and is a fusion of different Somali culinary traditions, with some East African, Arab, Ethiopian, Yemeni, Persian, Turkish, Indian, and Italian influences. It is the product of Somalia’s tradition of trade and commerce. Some notable Somali delicacies include sabayad, lahoh/injera, halva, sambuusa, basbousa, and ful medames.
The diet consists mostly of meat, millet, rice, fish, and sweet potatoes and potatoes. The main meal is lunch among black Africans, whereas Arab-Berbers have the main meal in the evening. Breakfast consists of milk and cereal with French bread and butter. People use a lot of oil in cooking and sugar in drinks.