I can’t say that I’ve ever tasted Somali food before or that I can point out any nearby restaurants
with this kind of cuisine. That’s probably why this
quick lesson on the dishes made from scarce
resources, jumped out at me. You’ll find many rural Somali drink up to nine liters of milk a day where most milk
is from sheep, goats or camels. Might I add that is a lot of milk!!! For the most part the foods here
didn’t seem that appealing to me, but I do give points for creativity. If you care to learn how the milk and food
is prepared read on. There’s also a recipe for Somali Crabmeat Stew.