Somali Shaah
Somalia
Cardamom-heavy and deeply spiced—Somali tea is bold, aromatic, and utterly distinctive.
The Story
Shaah (tea) is central to Somali hospitality. It's served constantly—to guests, after meals, during conversations. Somali shaah is distinguished by its heavy use of cardamom (heyl), often with cinnamon, cloves, and sometimes ginger. The spice level is intense, reflecting the bold flavors of Somali cuisine. There are two main styles: shaah cadeys (with milk) and shaah bigays (black, often with lime).
Flavor Notes
Perfect For
- Hospitality
- Spice lovers
- After meals
- Cold weather
- Bold flavor seekers
Pairs Well With
Make It at Home
4 cups · 15 minutes
Ingredients
- 2 cups water
- 2 cups milk
- 3 tablespoons black tea
- 10-12 cardamom pods, crushed
- 2 cinnamon sticks
- 4-5 whole cloves
- 1-inch ginger (optional)
- 4-5 tablespoons sugar
Steps
- 1Crush cardamom pods to release seeds
- 2Add water and all spices to saucepan
- 3Bring to boil and simmer 4-5 minutes to infuse spices deeply
- 4Add tea leaves and boil 2-3 minutes
- 5Add milk and sugar
- 6Simmer for 4-5 minutes, stirring occasionally
- 7Strain into small cups
- 8Serve with Somali hospitality
Variations to Try
- ✦Shaah bigays: skip milk, add lime juice instead
- ✦Add black pepper for extra warmth
- ✦Some include fennel seeds
Related Variants
How to Brew
Our recommended approach for the best cup
Water Temperature
212°F
(100°C)
Amount
2 teaspoons tea, generous spices per 8oz
Steep Time
Simmer 8-10 minutes
Resteeps
Not traditional
Recommended Vessel
Saucepan, small cups
Brewing Tips
Don't be shy with cardamom—Somalis use a lot. Crush cardamom pods to release seeds. Cinnamon sticks work better than ground. The tea should smell intensely aromatic before adding milk.