The people of Djibouti eat spicy dishes, such as a vegetable stew called "yetakelt w'et" and a boiled beef soup called "fah-fah," or "soupe Djiboutienne." They also eat rice and lentils. The national dish of Djibouti is "skoudekharis," which is a mixture of rice, tomatoes, onions and lamb or chicken.Know More
The cuisine of Djibouti combines elements of French, Middle Eastern, Arab and Asian cooking. It is also heavily influenced by Ethiopian and Somalian cuisine. One food the people of Djibouti share with many of these nations is "injera" bread. Also known as "canjeero," "lahooh" or "lahoh," it is a sourdough flatbread made from the gluten-free grain of teff grass. Djiboutians use injera as an edible scoop for meat and vegetables.
Fried or grilled meat or fish is typically served with each meal. Common meats include goat, sheep and camel. Side dishes are often topped with hot "berbere" sauce or "nitter kibbeh" butter sauce. "Halva" is a sweet treat eaten during festive events. Because Djibouti is a predominantly Muslim nation, Islamic people there do not eat pork or consume alcohol. Most men and some women, however, chew the leaves of qat, a narcotic plant known to either stimulate or calm users.Learn more about Regional Cuisine
The people of the Amazon eat many types of food, including meats, such as fish, wild boar and birds, various fruits, nuts and insects. Amazon's vast jungle provides an open area for the people to hunt for meat, and its forests are rich with exotic fruits, spices and nuts that the people gather.Full Answer >
Samoan people eat a lot of food that is based around the taro plant, such as baked taro root. Other fruits that are popular in Samoa include raw fish, breadfruit and cooked bananas.Full Answer >
Popular foods in Guyana include stews, curry dishes and chicken served with rice and beans. Cook-up rice is a Guyanese dish that is similar to rice and peas, and it is often served alongside fried fish.Full Answer >
Lomi Lomi Salmon and Tuna Poke are some popular Hawaiian culinary dishes that use fish commonly found near Hawaii. Both recipes from Cooking Light make four servings.Full Answer >