a long stretch of cloth tied over the shoulder and draped around the waist. The cloth is usually made out of alandi, which is a textile that is common in the Horn region and some parts of North Africa. The garment can be worn in different styles. It can also be made with other fabrics, including white cloth with gold borders. For more formal settings, such as at weddings or religious celebrations like Eid, women wear the dirac. It is a long, light, diaphanous voile dress made of silk, chiffon, taffeta or saree fabric. The gown is worn over a full-length half-slip and a brassiere. Known as the gorgorad, the underskirt is made out of silk and serves as a key part of the overall outfit. The dirac is usually sparkly and very colorful, the most popular styles being those with gilded borders or threads. Married women tend to wear headscarves referred to as shaash. They also often cover their upper body with a shawl, which is known as garbasaar. Unmarried or young women, however, do not always cover their heads. Traditional Arabian garb, such as the jilbab and abaya, is also commonly worn. Additionally, Somali women have a long tradition of wearing gold jewelry, particularly bangles. During weddings, the bride is frequently adorned in gold. Many Somali women by tradition also wear gold necklaces and anklets. Ethnic flag The Somali flag is an ethnic flag conceived to represent ethnic Somalis. It was created in 1954 by the Somali scholar Mohammed Awale Liban, after he had been selected by the labour trade union of the Trust Territory of Somalia to come up with a design. Upon independence in 1960, the flag was adopted as the national flag of the nascent Somali Republic. The five-pointed Star of Unity in the flag's center represents the Somali ethnic group inhabiting the five territories in Greater Somalia. Cuisine The Somalis staple food comes from their livestock, however, the Somali cuisine varies from region to region and consists of a fusion of diverse culinary influences. In the interiors, the cuisine is mainly local with usage of Ethiopian grains and vegetables while in the coast it is the product of Somalia's rich tradition of trade and commerce. Despite the variety, there remains one thing that unites the various regional cuisines: all food is served halal. There are therefore no pork dishes, alcohol is not served, nothing