Food from Djibouti is greatly influenced by nearby nations like Somalia and Ethiopia, as well as other European nations like France. Locals in Djibouti frequently utilize Indian spices in their cooking since they are better and have more flavor. In Djibouti, there are numerous cuisines to sample, and you shouldn’t skip any of them.
15 Most Popular Foods to Eat in Djibouti
The tasty appetizer sambussa, also known as samosas in various countries, is a local favorite. Almost everyone in the nation consumes it. In the meal, minced meat, onions, and veggies are wrapped in tiny slices of flatbread. Following frying, the doughs are served with tomato paste, hot harissa, or chili sauce.
A typical flatbread from Djibouti is called injera. Other nations, including Somalia, Ethiopia, and Yemen, also serve this meal, although they refer to it by a different name. Yeast and teff flour are combined to make injera, a fluffy flatbread.
Fah-fah, like the majority of Djibouti cuisine, is influenced by an Ethiopian dish. Locals favor using lamb, camel, and goat as meat. Some people might also include fish and other seafood. If you are not a vegetarian, it is the best dish you can try in Djibouti.
4. Banana fritters
These delectable Djiboutian banana fritters must be tried if you enjoy sweets. Bananas, flour, nutmeg, eggs, and milk are the ingredients. However, if you prefer, you can omit the eggs. Golden brown is the desired color for pancakes. They’re also sprayed with cinnamon or sugar powder by locals.
Another Djiboutian soup that you should taste is harira. It is a filling dinner that is frequently consumed at night. Muslims frequently consume it after a fast. You’ll require chickpeas, tomatoes, onions, meat, flour, lentils, tomato paste, as well as various spices, like cumin, saffron, celery, parsley, salt, and pepper, to make harira.
6. Marake kaloune
Traditional Djiboutian fish stew is called marake kaloune. Typically, tilapia or sea bass fillets, potatoes, onions, okra, eggplants, tomatoes, garlic, tamarind paste, salt, pepper, parsley, rice, and oil are used to prepare the dish. While the stew is still hot, marake kaloune is served and topped with chopped parsley.
Skoudehkaris, a flavorful rice dish cooked with lamb that originates from one of the world’s smallest and least populous nations, Djibouti, a former French colony situated between Ethiopia and Somalia. It can occasionally be replaced with chicken, beef, or seafood. It is seasoned with cardamom, cumin, cloves, cayenne pepper, cinnamon, and tomatoes are added to this thick, spicy stew to make it even more flavorful and heartier. Lamb is fried before; tomatoes and water are added to the pot after the spices and herbs have softened and simmered with onions.
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Lahoh is a spongy flatbread that is enjoyed in several countries, including Somalia, Ethiopia, and Djibouti. It stands out for having a circular form and a surface covered in holes. Unlike its cousin injera, which is typically made with teff flour, this pancake-like bread is produced using plain wheat. Lahoh goes well with both sweet and savory foods, including honey, sugar, stews, and soups.
During festivals and celebrations, cambaboor is prepared. Teff or corn flour, onions, anise or nigella, and garlic are the main ingredients needed. The Curcuma is also added by the locals to heighten its smell. Cambaboor is served with subag, a rich butter, and sweet-sour yogurt.
A well-liked fish in Djibouti is mukbaza. Its folded structure resembles the mukbaza bread. Before cooking, the fish is packed with chutney and onions. There are also additional spices, lemon, bananas, and honey added. Only a small number of residents add bananas and honey.
11. Niter Kibbeh
Niter kibbeh is more frequently used as a condiment than as a complete meal. This dish consists of clarified butter that has been cooked with a variety of spices, including cardamom, cumin, nutmeg, cinnamon, and garlic. There are numerous niter kibbeh recipes.
A popular sweet delicacy prepared during Eid celebrations, weddings, etc., is called xalwo. It is prepared in practically all homes across the nation. A date-stuffed dough baked in vanilla, nigella, milk, and nutmeg is required to make xalwo.
13. Djibouti soup
The Djibouti soup is a goat meat soup with bits of meat, vegetables, and green pepper, while some individuals cook the soup with camel or lamb instead of beef. This is not a common practice. Some people prefer to have their Djibouti soup with lemon added, and it is typically served with the fluffy Djibouti bread “Kangiru.”
Another dish made in Djibouti is known as sabayaad and is packed with onion and beef or chicken. Just like Djiboutians do, you can eat it for breakfast with honey or for lunch with spicy fuul (beans) and a tuna salad.
15. Bariis iyo spicy rice
It is one of the most well-known dishes in Djibouti for rice lovers. In order to make spicy vegetable rice, rice is combined with a variety of vegetables, including peas, carrots, and potatoes, as well as hot spices, including ginger and hot pepper powder. To give spicy vegetable rice a distinctive golden color and better flavor, some people prefer to add turmeric. It offers spicy vegetable rice with fried chicken chunks on top, though meat or fish chunks can be substituted.
This nation was a former French colony situated between Ethiopia and Somalia. Djiboutian food has some hints of Indian spices and flavors. That is all the more reason to try it!
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