Djiboutian Recipes
5 recipesDjibouti sits where the Red Sea meets the Gulf of Aden, and its cooking draws on Somali, Afar, Yemeni, Ethiopian and French habits. Rice and pasta are common starches, a legacy of trade and colonial ties, and they are served with meat or fish in a spiced sauce. Goat, lamb and beef are the favorite meats, grilled, boiled into soups or cooked in stews, while the coast supplies fish, often grilled whole. Flatbreads, especially the spongy lahoh, anchor breakfast with honey, ghee, tea or a stew. Spices such as cumin, coriander, cardamom, cinnamon and cloves flavor rice dishes, and green chili brings heat to snacks. Sambusa and fried fritters fill the table at sunset during Ramadan, and sweet halwa is made for Eid and weddings. Sweet spiced tea and coffee are the everyday drinks. Meals are usually shared from a large dish, and because most people are Muslim, pork is not eaten.
Staple ingredients
- rice
- goat and lamb
- wheat flour
- ghee
- cumin and coriander
- cardamom and cloves
- tomatoes and onions
- fish
Soups
Main Dishes
Breads
Desserts
Snacks
Common questions
What is Djiboutian food known for?
Skoudehkaris (spiced rice with meat), fah-fah (goat soup), lahoh (spongy pancake bread) and sambusa. The cooking blends Somali, Yemeni, Ethiopian and French influences, with plenty of cumin, coriander and cardamom.
What is the national dish of Djibouti?
Skoudehkaris, a one-pot rice dish with lamb or goat, tomato and warm spices, is widely considered the national dish. It is cooked for family meals and shared from one large platter.
Is Djiboutian food spicy?
Moderately. Warm spices are used generously, and fresh green chili or hot sauce is served on the side or tucked into snacks like sambusa. The rice dishes are fragrant rather than fiery.