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Juba Red Sea & Mediterranean Cuisine
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Though Somalia lies next door to Ethiopia, its food is distinct. Somalis do have a form of spongy enjera, that bread Ethiopians use both as utensil and accompaniment to their stews. But the Somali... Read More
Though Somalia lies next door to Ethiopia, its food is distinct. Somalis do have a form of spongy enjera, that bread Ethiopians use both as utensil and accompaniment to their stews. But the Somali version is mostly eaten for breakfast alongside liver and onions. It's less spongy, more like a pancake, and a bit more appetizing.
Somalis do have scrumptious meat and chicken dishes, however, often served with basmati rice that has been flavored with cardamom and cinnamon, called bariis. And the meals served with it are equally gustable. Sukhaar is a traditional dish of tender beef chunks sautéed with bits of scallion, bell peppers, and tomatoes. Hillib is goat meat, second only to camel flesh in the Somali culinary canon according to the folks at Juba. But as camel steak is difficult to acquire locally, hillib is the meat of choice for Somalis in the PHX.
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