Breakfast
Breakfast (quraac) is an important meal for Somalis, who often start the day with some style of tea (shaah). The main dish is typically a pancake-like bread (canjeero or canjeelo) similar to Ethiopian injera but smaller and thinner, which might also be eaten with a stew (maraq) or soup.
Canjeero is eaten in different ways. It may be broken into small pieces with ghee (subag) and sugar added. For children, it is mixed with tea and sesame oil (macsaaro) until mushy. There may be a side-dish of liver (beef), goat meat (hilib ari), diced beef cooked in a bed of soup (suqaar) or jerky (oodkac or muqmad), which consists of small dried pieces of beef, or goat or camel meat, boiled in ghee.
Polenta (mishaari) or porridge (boorash) with butter and sugar is eaten in the Mogadishu area.
Further in the south of the country, such as in the Merca area, special bread known as rooti abuukey with tea is preferred.
Special bread referred to as rooti is consumed in the north. Nationally, a sweeter and oilier version of canjeero called malawax is a staple of most home-cooked meals.
Read more about this topic: Somalian Cuisine
Famous quotes containing the word breakfast:
“As soon as we are born, if we could but get up, bath, dress, shave, breakfast once for all, if we could ‘cut’ these monotonous cycles of routine. If the sun rose it would stay up, or once we were alive we were immortal!”
—W.N.P. Barbellion (1889–1919)
“You had your breakfast in bed before,
But you won’t have it there anymore.”
—Irving Berlin (1888–1989)
“There is not enough exercise in this way of life. I try to make up by active gymnastics before I dress when I get up, by walking rapidly in the lower hall and the greenhouse after each meal for perhaps five to ten minutes, and a good hand rubbing before going to bed. I eat moderately; drink one cup of coffee at breakfast and one cup of tea at lunch and no other stimulant. My health is now, and usually, excellent.”
—Rutherford Birchard Hayes (1822–1893)