Savor Scout › Food guides › Somali food
How to find good Somali food
Somali food blends East African, Arabian, Indian and Italian influences — spiced rice, tender goat, pasta — and the restaurants, concentrated in Minneapolis, Columbus and Seattle, are cheap, generous and halal.
What separates a good one from a bad one
- Bariis that is aromatic — Spiced basmati rice with cardamom, cumin and cinnamon, often with raisins and onions. It is the base of most meals.
- Goat that falls apart — Slow-cooked or roasted goat is the house speciality at many Somali restaurants.
- A banana with the plate — Served on the side and eaten with the rice. Its presence means the plate is being served the Somali way.
- Suqaar — Small pieces of meat sautéed with vegetables and spices. A quick, everyday dish that shows the kitchen's spicing.
- Basbaas — Green chilli sauce. Should be fresh and sharp.
What to order
- Goat with bariis — The classic plate.
- Suqaar — With rice, pasta or chapati.
- Sambusa — Fried pastries with meat.
- Canjeero — Spongy flatbread for breakfast.
- Shaah — Spiced tea.
How Savor Scout looks for it
The search reads for bariis, suqaar, goat, sambusa and Somali, and for reviews describing the restaurant as East African or halal, which is where Somali kitchens tend to be filed.
Looking in a particular city?
Each of these opens Savor Scout with the location already set, so you can say what you want and it searches from there. It covers 1,000 US cities in total — these are simply the largest.
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