Somali meals are meat driven, vegetarianism is relatively rare. Goat, beef, lamb and sometimes chicken is fried in ghee, or grilled or broiled. It is spiced with turmeric, coriander, cumin and curry and eaten with basmati rice for lunch, dinner and sometimes breakfast.
Vegetables appear to largely be side dishes, and often are woven into a meat dish, such as combining potatoes, carrots and peas with meat and making a stew. Green peppers, spinach and garlic were also noted as the types of vegetables most commonly eaten. Bananas, dates, apples, oranges, pears and grapes are among some of the more popular fruits a raw, sliced banana is often eaten with rice. But in Somalia, Somalis had a much larger selection of fruits - like mango and guava - from which they would make fresh juice. Somali stores, therefore, carry among the widest selection of fruit juices, both Kern1s juices as well as imports from India and Canada. And there is also a selection of instant juice: frozen or available as a powder.
The overriding characteristic of the Somali diet is that it consists of halal foods Arabic for "allowable" as opposed to haram: "prohibited". Somalis are Muslims and under Islamic Law or Shar'1ah, pork and alcohol are not allowed.
Other common foods include a type of homemade bread called injera like a large, spongy pancake and sambusas like the Indian samosas, which are deep-fried triangular-shaped pastries filled with meat or vegetables.
The Cuisine of Somalia varies from region to region and consists of an exotic mixture of native Somali,Yemeni, Persian, Turkish, Indian and Italian influences. It is the product of Somalia's rich tradition of trade and commerce. Despite the variety, there remains one thing that unites the various regional cuisines: all food is served halal.