Culture of Somaliland encompasses a wide range of Somali activity and Islamic structures that give Somaliland a rich cultural and historical heritage. Nomadic and Arab Islamic cultural significance have also played a key role in Somaliland's cultural history. Cuisine It is considered polite for one to leave a little bit of food on a plate after finishing a meal at another's home. This tells the host that one has been given enough food. If one were to clean his or her plate that would indicate that he or she is still hungry. Most Somalis don't take this rule so seriously, but it is certainly not impolite to leave a few bits of food on one's plate. Traditionally, the main meal of the day is eaten at lunchtime and Somali people usually begin their day with a flat bread called Laxoox or La'hooh, liver, toast, cereal or porridge made of millet or cornmeal. Lunch can be a mix of rice or noodles with meat and sauce. When the Italians ruled the Horn of Africa they brought some of their cuisine to Somaliland for example Pasta Al Forno (in Somali Paasto Forno) and they also planted bananas in the south of the region. Also during Lunch they diet may consist of a traditional soup called maraq (it is also part of Yemeni cuisine) made of vegetables, meat and beans and usually eaten with Flat bread or Pitta bread. Later in the day a lighter meal is served which includes beans, Ful medames, muffo (patties made of oats or corn), Hummus or a salad with more Laxoox/Injera. Somalilanders drink Somaliland coffee that is grown in Somaliland. Somaliland tea is also drunk in Somaliland, it's one of the famous drinks in the region - the Shah Hawaash. The majority drink a traditional and cultural tea known as Shah Hawaash, it is made of cardamom (Somali Hawaash) and cinnamon barks (Somali Qoronfil). Dabqaad It is traditional for Somalis to perfume their homes after meals. Frankincense (Somali: foox, Arabic: اللبان ) or a special man-made incense called unsi (in Arab countries it is called Bukhoor, this also may be used) is placed on top of hot coal inside the Dabqaad which will burn continuously for about ten minutes until the foox or unsi is completely consumed. This will keep the house fragrant for hours. The pot is made from a white clay that is found in