Djiboutian Cuisine

Djiboutian cuisine reflects the nation's position as a crossroads of the Horn of Africa, blending Afar and Somali traditions with Arab, Yemeni, Ethiopian, Indian and French colonial influences into a flavourful, fragrant fare. A national favourite is skoudehkaris, a spiced dish of rice cooked with lamb or fish and aromatic spices, close to a biryani. Another cherished dish is fah-fah, a hearty, warming soup of boiled meat and vegetables in a spiced broth. Fresh fish from the Red Sea, flatbreads like the pancake-like lahoh, grilled meats, and the French legacy of good bread and pastries all feature, rounded off with sweet, spiced tea.

What you actually see

• Skoudehkaris - the spiced rice with lamb or fish.
• Fah-fah - the hearty spiced meat-and-vegetable soup.
• The fresh Red Sea fish - the grilled and stewed seafood.
• Lahoh and French bread - the flatbreads and colonial-legacy bread.

When to go

Year-round; local eateries and the markets of Djibouti City serve the national dishes, and fresh fish from the Red Sea is a highlight of this coastal nation. The blend of Afar, Somali, Arab and French influences, plus the French-legacy bread and pastries, makes for surprisingly varied and flavourful eating.

Honest expectations

Djiboutian food is hearty, spiced Horn of Africa fare rather than a refined or widely known cuisine, so its appeal is its flavourful crossroads mix of influences and fresh Red Sea fish rather than culinary variety; the usual care with water and food applies, and dining options are limited in this small, hot country. Sampled at a local eatery with skoudehkaris or fresh fish, though, and finished with sweet spiced tea, Djiboutian food is a tasty and distinctive taste of the Horn.

Nearby

Djibouti City's markets and eateries are the main places to eat.