Breakfast (quraac) is an important meal for Somalis, who often start the day with some style of tea (shaah).
The main dish is typically a pancake-like bread (canjeero, canjeelo).
Porridge is made by mixing maize flour or millet flour with water and bringing the mixture to a boil. Flat bread with olive oil and za'tar is also popular.
Each dish is designed to be sampled and diners can go through a large selection of dim sum quickly accompanied by a generous amount of good tea.
Tieguanyin is the most common accompaniment, but other teas such as pu'er and oolong are also common.
These options are often accompanied by tea or sweetened soy bean milk.
However, condiments for porridge and the soup base tend to vary between provinces and regions.