Djibouti

Country - Djibouti

Cuisine Description - The Djibouti cuisine history is not very well known. Still the complexity and the unique ways of mixing all kind of exotic African ingredients stunned everyone who had the chance of trying this country cuisine. The late 20th printed cookbooks show that the Arab people, the British and Indians, influenced this country’s cuisine over the years. The Arabs brought along in the Djibouti cuisine ingredients like saffron, cinnamons, pomegranate juice, saffron and several other spices. Somewhere around the 16th century the British and Indian people arrived on this lands and brought with them their cuisine. Since then Djibuti cuisine start using all kind of spiced vegetable like Lentil soups, curries the Indian chapattis. Techniques like marinating and roasting the food was introduced in this country by the Portuguese people. Also the Portuguese brought from their Asian colonies exotic fruits like pineapple, lemon, orange and limes and some exotic items as well like peppers, tomatoes, maize, bananas, pineapples.

Cuisine of Djibouti felt over the years the influence of many other cuisine like the Asian one, Arabian, British, Indian or Portuguese but despite this was able to maintain her own individuality and traditions. The staple food in Djibouti is called Injera a spongy bread made manly from tef, some kind of a grain that is gluten freen. This grain is used also to prepare delicious salads. Due to the fact that there are many types of tef grains there can be made many types of Ingera and served in different ways and ocasions. For instance inside this bread can be served different dishes like Chicken drumsticks, pureed spiced vegetables, hard boiled eggs or fried meat. At a formal dinner another types of Ingera are served. Ingera is teared into small pieces and used to consume piles of fried meat or the puddles of veggies which are placed on top of another Ingera. Copyright Recipes Wiki