Cuisine in Djibouti

Skoudehkaris

Representative home cooking of spice-braised beef and tomato sauce combined with rice

• Region: Nationwide
• Main ingredients: Beef, Rice, Tomato, Cardamom, Onion

Fah-fah

Thick soup stewing mutton and potatoes with chili

• Region: Highland areas
• Main ingredients: Mutton, Potato, Chili, Garlic

Lahoh

Yeast-fermented thin pancake eaten for breakfast or as curry accompaniment

• Region: Urban areas
• Main ingredients: Wheat flour, Yeast, Water, Salt

Sambuusa

Triangular fried pastry essential for breaking fast, filled with minced meat or vegetables

• Region: Nationwide
• Main ingredients: Wheat dough, Beef mince, Onion, Spices

Kitafo

Ethiopian-origin dish of fresh raw beef mixed with spices and butter

• Region: Border areas
• Main ingredients: Beef red meat, Mitmita powder, Ghee

Camel Milk Stew

Sweet stew mixing camel milk with coconut, drunk as dessert substitute

• Region: Nomadic areas
• Main ingredients: Camel milk, Coconut milk, Sugar

Foul

Breakfast staple of boiled fava beans with olive oil and spices

• Region: Urban areas
• Main ingredients: Fava beans, Olive oil, Tahini, Lemon

Shaah

Sweet milk tea with cinnamon and cardamom

• Region: Nationwide
• Main ingredients: Black tea, Milk, Sugar, Cardamom

Bajigbambaro

Local dish of charcoal-grilled tilapia caught around Lake Abbe with lemon squeeze

• Region: Dikhil Region
• Main ingredients: Freshwater fish, Lemon, Salt

Khat Salad

Stimulating salad mixing chopped khat with tomato and onion

• Region: Capital area
• Main ingredients: Khat, Tomato, Onion, Lemon