Djiboutian Recipes

Djiboutian cuisine reflects the tiny Horn of Africa nation's position at the crossroads of Somali, Afar, Yemeni, and French culinary influences. Skoudehkaris (spiced lamb and rice), fah-fah (spiced goat soup), and laxoox (a spongy fermented pancake similar to Somali canjeero) are national staples. The French colonial legacy lives on in morning baguettes and croissants paired with Djiboutian spiced tea. Located at the gateway to the Red Sea, Djibouti's cuisine features fresh seafood alongside nomadic Afar traditions of grilled meats and camel milk.