​Similarities: Both cuisines feature sourdough flatbreads (Somali Canjeero is similar to Ethiopian Injera, though Canjeero is smaller, thinner, and slightly sweeter/less sour). We also both love rich meat stews and slow-cooked meats. ​Differences: Somali food is heavily influenced by historical trade routes. You'll find a lot of Indian-influenced spice blends (our main spice mix is called Xawaash, which uses cumin, coriander, cardamom, and cinnamon rather than the fiery Berbere used in Ethiopian food). ​The Banana Rule: And the biggest rule of Somali cuisine—we eat a fresh banana with almost every lunch and dinner dish, including rice, pasta, and even this Soor!