After-meal
Somalis traditionally perfume their homes after meals. Frankincense (luubaan) or a prepared incense (uunsi), which in countries in the Arabian Peninsula is known as bukhoor, is placed on top of hot charcoal inside an incense burner or censer (a dabqaad). It then burns for about ten minutes. This keeps the house fragrant for hours. The burner is made from soapstone found in specific areas of Somalia.
Read more about this topic: Somalian Cuisine