Welcome to the summary page for FabulousFusionFood's Djibouti recipes, part of the African Continent. This page provides links to all the Somali recipes presented on this site, with 29 recipes in total.

Djibouti (Arabic: جيبوتي Jībūtī, Somali: Jabuuti), officially: جمهورية جيبوتي; Jumhūriyyat Jībūtī; Jamhuuriyadda Jabuuti; République de Djibouti; Republic of Djibouti is a small East African country on the Red Sea and the Gulf of Aden. The country gained independence from France on June 27^th, 1977 and is the successor to the former 'French Somaliland'. Its capital and largest city is Djibouti. The population is divided into two main groups, the Issa (or Somali) people and the Afar. The remainder of the populace is formed by Europeans (mostly French and Italians), Arabs and Ethiopians. Tensions between the Afar and Issa led to the civila war of the early 1990s. Djibouti is a Muslim country and French and Arabic are its official languages, though Somali and Afar are also widely spoken. 

Facing, as it does, the narrowest point of the Persian Gulf Djibouti lies in a strategic position. It has been used as a landing point for vessels following the Spice Trade for many centuries. As a result, as well as native cuisines (which are very similar to those of neighbouring Ethiopia) Djibouti also has strong Arabic, Indian and British influences. The Portugese also brought the techniques of roasting and marinating foods to this country. Arabs introduced saffron, cinnamon, pomegranate juice and other spices to the country and exotic Asian fruit like pineapple, lemon, orange and limes as well as New World foods like bell peppers, chillies, tomatoes and maize are common.

Djibouti, officially the Republic of Djibouti (جمهورية جيبوتي in Arabic, République de Djibouti in French, Jamhuuriyadda Jabuuti in Somali and Gabuutih Ummuuno in Afar) is a country in the Horn of Africa, bordered by Somalia to the south, Ethiopia to the southwest, Eritrea in the north, and the Red Sea and the Gulf of Aden to the east. The country has an area of 23,200 km².

In antiquity, the territory, together with Ethiopia, Eritrea and Somaliland, was part of the Land of Punt. Nearby Zeila, now in Somaliland, was the seat of the medieval Adal and Ifat Sultanates. In the late 19th century, the colony of French Somaliland was established after the ruling Dir Somali and Afar sultans signed treaties with the French, and its railroad to Dire Dawa (and later Addis Ababa) allowed it to quickly supersede Zeila as the port for southern Ethiopia and the Ogaden. It was renamed the French Territory of the Afars and the Issas in 1967. A decade later, the Djiboutian people voted for independence. This officially marked the establishment of the Republic of Djibouti, named after its capital city. The new state joined the United Nations in its first year. In the early 1990s, tensions over government representation led to armed conflict, which ended in a power-sharing agreement in 2000 between the ruling party and the opposition.

Djibouti is a multi-ethnic nation with a population of 1,066,809 at the census held on 20 May 2024 (the smallest in mainland Africa). French and Arabic are its two official languages; Afar and Somali are national languages. About 94% of Djiboutians adhere to Islam, which is the official religion and has been predominant in the region for more than 1,000 years. The Somalis and Afar make up the two largest ethnic groups, with the former comprising the majority of the population. Both speak a language of the Cushitic branch of the Afroasiatic languages.

Djibouti is near some of the world's busiest shipping lanes, controlling access to the Red Sea and Indian Ocean. It serves as a key refuelling and transshipment center and the principal maritime port for imports from and exports to neighboring Ethiopia. A burgeoning commercial hub, the nation is the site of various foreign military bases. The Intergovernmental Authority on Development (IGAD) regional body also has its headquarters in Djibouti City.

Etymology: The country is named for its capital, the City of Djibouti. The etymology of the name is disputed. There are several theories and legends about its origin, varying based on ethnicity. One theory derives it from the Afar word gabouti, meaning 'plate', possibly referring to the area's geographical features. Another connects it to gabood, meaning 'upland/plateau'. Djibouti could also mean 'Land of Tehuti' or 'Land of Thoth (Egyptian: Djehuti/ Djehuty)', after the Egyptian moon god.

Djiboutian Cuisine

Djiboutian cuisine is a mixture of Somali, Afar, Yemeni, and French cuisine, with some additional South Asian (especially Indian) culinary influences. Local dishes are commonly prepared using a lot of Middle Eastern spices, ranging from saffron to cinnamon. Grilled Yemeni fish, opened in half and often cooked in tandoori style ovens, are a local delicacy. Spicy dishes come in many variations, from the traditional Fah-fah or 'Soupe Djiboutienne' (spicy boiled beef soup), to the yetakelt wet (spicy mixed vegetable stew). Xalwo (pronounced 'halwo') or halva is a popular confection eaten during festive occasions, such as Eid celebrations or wedding receptions. Halva is made from sugar, corn starch, cardamom powder, nutmeg powder and ghee. Peanuts are sometimes added to enhance texture and flavor. After meals, homes are traditionally perfumed using incense (cuunsi) or frankincense (lubaan), which is prepared inside an incense burner referred to as a dabqaad.

Local dishes are commonly prepared using a variety of Middle Eastern spices, ranging from saffron to cinnamon. Grilled Yemeni fish, opened in half and often cooked in tandoori-style ovens, are a local delicacy. Spicy dishes come in many variations, from the traditional fah-fah or soupe djiboutienne (spicy boiled beef soup), to the yetakelt wet (spicy mixed vegetable stew).