🇸🇴 Somali · Staple Food
☕ Shaah Cadays
Shaah Cadays
Somalia's beloved spiced milk tea, black tea simmered with cardamom, cinnamon, and cloves until deeply fragrant, then sweetened generously and served throughout the day as a gesture of hospitality.
Shaah cadays is woven into the rhythm of daily Somali life, brewed fresh multiple times a day and always offered to guests as a first gesture of welcome, its warm spice blend reflecting the same Indian Ocean trade routes that shaped so much of Somali cuisine.
Ingredients
Equipment: Saucepan, Fine strainer
- 750 ml (3 cups) water
- 3 black tea bags or 3 tbsp loose black tea
- 4 cardamom pods, crushed
- 1 cinnamon stick
- 3 whole cloves
- 250 ml (1 cup) whole milk
- 3-4 tbsp sugar, or to taste
Method
- Bring the water to a boil in a saucepan with the cardamom, cinnamon, and cloves.
- Reduce to a simmer and let the spices infuse for 5 minutes.
- Add the tea and simmer for another 3-4 minutes until deeply colored.
- Add the milk and sugar, and bring back to a gentle simmer, stirring.
- Simmer for another 2-3 minutes until well combined and fragrant.
- Strain into cups and serve hot.
Chef Tips
- Simmering the whole spices in water first, before adding the tea, allows their flavor to fully infuse.
- Adjust the sugar to taste - Somali tea is traditionally served quite sweet.
- This tea is a genuine gesture of hospitality - always offered warmly to guests.
Common Mistakes to Avoid
- Adding the milk too early, before the spices have had a chance to properly infuse the water.
- Boiling too vigorously once the milk is added, which can cause it to curdle or scorch.
- Using pre-ground spices instead of whole ones, which provide a less aromatic result.
Nutrition (per serving)
Health Benefits
- Cardamom and cinnamon offer some antioxidant properties; best enjoyed with moderate sugar.
Cultural Note
Shaah cadays is a fundamental part of Somali hospitality, traditionally the first thing offered to any guest entering a home, brewed fresh multiple times throughout the day.
Storage & Serving
Storage: Best made fresh; does not keep well once prepared.
Reheating: Reheat gently on the stovetop, taking care not to boil.
Serve with: Sabaayad, Xalwo, Kac Kac