From: A survey of laxoox/canjeero, a traditional Somali flatbread: production styles
Respondents (%) | |
---|---|
Meal* | |
For breakfast | 100 |
For lunch (in Ethiopia only) | 26 |
For dinner (in Ethiopia only) | 36 |
For iftar (event meal to break the daily fast during Ramadan) | 19 |
Accompanying foods, dishes, or beverages* | |
Tea | 86 |
Diced, sauteed meat and vegetables (suqaar) | 70 |
Meat stew (maraq) | 51 |
Sauteed goat or lamb liver (beer) | 49 |
Eggs (boiled, fried, or scrambled with vegetables) | 42 |
Goat ghee (subag) | 40 |
Sauteed vegetables (dalac bilash) | 30 |
Oil (commonly sesame or other vegetable oil) | 21 |
Minced, sundried meat preserved in ghee (muqmad or oodkac) | 16 |
Honey (malab) | 14 |
Sugar | 12 |
Goat or lamb kidney (kalyo) | 9 |
Sauce (e.g., tomato) | 7 |
Beans | 7 |
Coffee (qaxwo) | 5 |
Lentils (misir) | 5 |
Stewed fava beans (foul medames) | 5 |
Milk | 2 |
Other goat meat | 2 |
Fish soup | 2 |
Spinach | 2 |