Djibouti
Djiboutian cuisine is a reflection of the country's diverse cultural tapestry, incorporating influences from Somali, Afar, French, and Yemeni culinary traditions. The cuisine is characterized by its use of aromatic spices, fresh ingredients, and a variety of cooking techniques that bring out unique and bold flavors. Staple foods in Djibouti include a variety of grains such as rice and sorghum, along with legumes and vegetables. One of the most beloved dishes is "lahoh," a spongy, pancake-like bread that is often consumed during breakfast or as an accompaniment to stews and sauces. Another staple is "anjero," a type of flatbread similar to Ethiopian injera, which is used to scoop up meat and vegetable dishes. Meat plays a significant role in Djibouti's diet, with goat and lamb being particularly popular. These meats are often prepared as stews or grilled as kebabs. "Skoudehkaris" is a traditional stew made with meat, rice, and a blend of spices including cardamom, cloves, and cinnamon, creating a dish that is both hearty and flavorful. Fish and seafood are also important, given Djibouti's coastal location along the Red Sea. Fresh fish is often grilled or cooked in a spicy tomato-based sauce, reflecting Yemen's influence. Spices such as cumin, coriander, and turmeric are extensively used to enhance the flavor of dishes, while chilies add a touch of heat. The use of ghee (clarified butter) is common, adding richness to many recipes. Yogurt and milk are also integral, especially in cooling side dishes that balance the heat of spicier main courses. Vegetables like okra, tomatoes, and onions are frequently incorporated into meals, often forming the base of stews or being served as side dishes. Lentils and chickpeas are also common, appearing in various forms such as soups and salads. Meals are typically communal and are eaten with the hands, reflecting a deep cultural emphasis on sharing and hospitality.
