Djiboutian cuisine

Djiboutian cuisineis a mixture ofSomali,Afar,Yemeni,andFrench cuisine,with some additionalSouth Asian(especiallyIndian) culinary influences.

Local dishes are commonly prepared using a variety of Middle Eastern spices, ranging fromsaffrontocinnamon.Grilled Yemeni fish, opened in half and often cooked in tandoori-style ovens, are a local delicacy. Spicy dishes come in many variations, from the traditionalfah-fahorsoupe djiboutienne(spicy boiled beef soup), to theyetakelt wet(spicy mixed vegetable stew).

Xalwo(pronounced "halwo" ) orhalvais a popular confection eaten during festive occasions, such asEidcelebrations or wedding receptions. Halva is made from sugar,corn starch,cardamompowder,nutmegpowder andghee.Peanuts are sometimes added to enhance texture and flavor.

Breakfast

Breakfast (quraac) is an important meal for people in Djibouti, who often start the day with some style oftea(shaah) orcoffee(buna). The main dish is typically a pancake-like bread calledlahoh,which might also be eaten with a stew or soup, such aswat.It is similar to the Ethiopianinjera,but smaller and thinner. A side dish of liver (usuallybeef),goat meat(hilib ari), diced beef cooked in a bed of soup (suqaar), orjerky(oodkacormuqmad), may also be served. Three pieces oflahohare often eaten along withhoney,ghee,and a cup of tea.

Lunch and dinner

Dromedarytibsserved at a restaurant in Djibouti.

Lunch (qado) and dinner (casho) are often served with an elaborate main dish of stew (maraq), which comes in a variety of styles and flavors.Rice(bariis) is often served with meat and/or a banana on the side. InDjibouti City,steakandfishare widely consumed.Pasta(baasto) is frequently presented with a heavier stew than the Italian pasta sauce, but is otherwise served in a similar manner as the rice. Grilledmeatsare frequently eaten with the pasta.

Djiboutian cuisine is commonly prepared using many Middle Eastern spices, ranging fromsaffrontocinnamon.Spicy dishes come in many variations, from the traditionalfah-fahorsoupe Djiboutienne(spicy boiled beef soup), to theyetakelt wet(spicy mixed vegetable stew). Popular side dishes arelentilsand rice, which are typically covered with sauces, such as the hotberbereor the butteryniter kibbeh.

Snacks and sweets

A plate ofsambus(samosas)

Sambusa,the Somali version of the triangularsamosasnack, is commonly eaten throughout Djibouti during theafur(iftar). The local variant is spiced with hot greenchili pepper,and the main ingredient is often ground meat (usuallygoat) or fish.Xalwo(pronounced "halwo" ) orhalvais a popular confection served during special occasions, such asEidcelebrations or wedding receptions.

Garoobeyis one of the staple dishes of Djibouti. It is aporridgeprepared by soakingoatsinmilk,and is flavored withcuminor other spices.Bajiyos,the Somali version of the Indianpakora,are a regular fixture at the table and in street shops, particularly when it is time to break the fast duringRamadan.They are part of the four essential elements of the Djiboutian afternoon tea. Fruits such asmango(cambo),guava(seytuun), andbanana(moos) are also eaten throughout the day as snacks.