Djiboutian cuisine

Djiboutian cuisine consists of a mixture of Somali, Afar, Yemeni, and French cuisine, with some additional South Asian (especially Indian) culinary influences. Meals are typically halal. Several popular dishes feature seafood and meat, including Fah-fah (spicy boiled beef soup).

Breakfast (quraac) is an important meal for people in Djibouti, who often start the day with some style of tea (shaah) or coffee (buna). The main dish is typically a pancake-like bread called lahoh, which might also be eaten with a stew or soup, such as wat. It is similar to the Ethiopian injera, but is smaller and thinner. A side dish of liver (usually beef), goat meat (hilib ari), diced beef cooked in a bed of soup (suqaar), or jerky (oodkac or muqmad), may also be served. Three pieces of lahoh are often eaten along with honey, ghee, and a cup of tea.

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. In Djibouti City, steak and fish 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. Grilled meats are frequently eaten with the pasta.

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