 |
| Part ofa series on the |
| Culture of Djibouti |
|---|
| Culture |
| People |
| Religion |
| Language |
| Politics |
.svg) Africa portal |
Djiboutian cuisine is 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 fromsaffron tocinnamon. 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-fah orsoupe djiboutienne (spicy boiled beef soup), to theyetakelt wet (spicy mixed vegetable stew).
Xalwo (pronounced "halwo") orhalva is a popular confection eaten during festive occasions,such asEid celebrations or wedding receptions. Halva is made from sugar,corn starch,cardamom powder,nutmeg powder andghee. Peanuts are sometimes added to enhance texture and flavor.[1]
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 (oodkac ormuqmad), may also be served. Three pieces oflahoh are often eaten along withhoney,ghee, and a cup of tea.[citation needed]
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,steak andfish are 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. Grilledmeats are frequently eaten with the pasta.[citation needed]
Djiboutian cuisine is commonly prepared using many Middle Eastern spices, ranging fromsaffron tocinnamon. Spicy dishes come in many variations, from the traditionalfah-fah orsoupe Djiboutienne (spicy boiled beef soup), to theyetakelt wet (spicy mixed vegetable stew). Popular side dishes arelentils and rice, which are typically covered with sauces, such as the hotberbere or the butteryniter kibbeh.[citation needed]
Sambusa, the Somali version of the triangularsamosa snack, 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") orhalva is a popular confection served during special occasions, such asEid celebrations or wedding receptions.[citation needed]
Garoobey is one of the staple dishes of Djibouti. It is aporridge prepared by soakingoats inmilk, and is flavored withcumin or 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.[citation needed]
