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Tea has a rich history in Somalia, introduced during the colonial era and quickly integrated into Somali culture. Known as “shaah,” Somali tea is brewed with spices like cardamom and cinnamon and served sweetened with milk. Beyond refreshments, tea symbolizes hospitality and is integral to social gatherings. Tea houses, or “maqaayo,” serve as community hubs, fostering discussions and connections. Even in the Somali diaspora, tea remains a cherished tradition, linking individuals to their heritage and fostering social bonds.

See below for the ingredient table and graphs:

Table 1.0: Tea cooked with Milk.

With Milk
Ingredients	Quantity	Special
Cardamom pods	10	Ground them all
Cloves	6
Cinnamon	1/2
Grounded ingredients(tsp)	1
Milk(cups)	2
Water(cups)	2
Tea bags	2
Optional
Ingredients	Quantity	Special
Ginger	1/2	Ground
Cooking style	Time	Utensils
Boiling Time/high heat	15 minutes	Kettle/Saucepan
Simmer	2 minutes

Graph 1.0: Tea cooked with Milk.

Table 1.1: Tea Cooked without Milk

Without Milk
Ingredients	Quantity	Special
Cardamom pods	10	Ground them all
Cloves	6
Cinnamon	1/2
Grounded ingredients(tsp)	1
Water Spices	2
Tea bags	2
Optional
Ingredients	Quantity	Special
Ginger(tsp)	1/2	Ground
Cooking style	Time	Utensils
Boiling Time/high heat	15 minutes	Kettle/Saucepan
Simmer	2 minutes

Graph 1.1: Tea cooked without Milk.

In conclusion, the history of tea in Somalia reflects its role as a symbol of hospitality, social bonding, and cultural identity, deeply embedded in the fabric of Somali society.