Djibouti is one of the smallest countries in Africa and is known for its interesting cuisine. Djibouti cuisine is an eclectic mix of African and Arab flavors, with influences from Indian, French and Italian cooking. The country is located at the mouth of the Red Sea, so seafood plays a big role in many dishes.
One of the most popular dishes in Djibouti is Sambusas. Sambusas are fried pastries filled with ground beef or vegetables.
They are usually served as an appetizer or snack. Sambusas have become so popular that they are now sold in many restaurants throughout the country.
Another popular dish found in Djibouti is Fah-fah, which is a spicy stew made with beef, lamb or goat meat that has been slow cooked with a variety of spices. It is typically served over rice or couscous and topped with vegetables such as carrots, potatoes and onions.
The most famous dish in Djibouti is Molokhia, which is a soup made with a green leafy vegetable called molokhia or jute mallow leaves. The leaves are boiled until they are soft and then pureed into a thick soup that can be served alone or over rice. Molokhia is often served with chicken, beef or goat meat – all of which have been seasoned heavily with spices like turmeric, cumin and coriander.
Djibouti cuisine also features many types of seafood dishes such as grilled fish, lobster curry and octopus salad. Seafood can be found on menus throughout the country due to its proximity to the Red Sea.
In conclusion, the most famous food in Djibouti would have to be Molokhia, which is a thick soup made from jute mallow leaves that can be served alone or over rice and usually accompanied by meats like chicken, beef or goat that have been heavily seasoned with spices like turmeric, cumin and coriander. Sambusas – fried pastries filled with ground beef or vegetables – also play an important role in Djiboutian cuisine as they are often served as an appetizer or snack.
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