Top 4 Djiboutian Foods

Fah-fah is a traditional soup originating from Djibouti. It's usually made with a combination of goat meat, cabbage or kale, leeks, garlic, onions, potatoes, hot peppers, coriander, salt, and pepper. The meat and vegetables are placed into a pot, covered with water, and gently simmered. After some time, the garlic and coriander are added to the pot and the soup is simmered until the meat is tender. Once done, fah-fah is typically served in individual bowls with canjeero (injera) flatbread on the side. The soup is usually made in the southern parts of the country and it's often served for dinner.Expand

Lahoh is a spongy flatbread popular throughout Somalia, Ethiopia, and Djibouti, among others. It is characterized by its circular shape with numerous holes on the surface. This pancake-like bread is made with plain flour, unlike its cousin injera which is usually made with teff flour. Lahoh can be consumed with both sweet and savory ingredients and dishes such as honey, sugar, stews, or soups.Expand

Coming from one of the world's smallest and least populated countries, Djibouti, a former French colony located between Ethiopia and Somalia, skoudehkaris is a flavourful rice dish seasoned with cardamom and cooked with lamb, although lamb can sometimes be substituted by chicken, beef, or fish. This thick, spicy stew is additionally enriched with cumin, cloves, cayenne pepper, cinnamon, and tomatoes, evolving into a warm and hearty comfort food dish. The spices and herbs are cooked with onions until soft, lamb is browned, then tomatoes and water are added to the pot. When the meat gets tender, rice is added to the pot to slowly simmer for about 20 more minutes. In the end, fragrant spices fill the air, and the meat melts in the mouth. All it needs is a bit of traditional lahoh flatbread on the side, some chopped coriander on top, and Djibouti's national dish is ready to be consumed.Expand

Marake kaloune is a traditional fish stew originating from Djibouti. The dish is usually made with a combination of fish fillets (often tilapia or sea bass), potatoes, onions, okra, eggplants, tomatoes, garlic, tamarind paste, salt, pepper, parsley, rice, and oil. The potatoes are browned in oil and then mixed with the onions, okra, tomatoes, eggplants, tamarind paste, and garlic. The ingredients are seasoned with salt and black pepper before they're mixed with the fish and rice. The mixture is covered with water, brought to a boil, and then simmered until the rice is tender. Marake kaloune is garnished with chopped parsley and served while the stew is still hot.Expand