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 main foods that the people of Madagascar eat include rice, beef, chicken, root vegetables and noodles. Rice is the main staple eaten at breakfast and other meals throughout the day. This can be accompanied by zebu, which is beef meat, and vegetables with sauce.Full Answer >
The people of the Miwok tribe ate almost any animals they could catch. The only animals they did not eat were bears and skunks.Full Answer >
Asian cuisine shows great variation, with people in the southwest nations including Sri Lanka and Burma eating different foods than those in China, Korea or Japan. Asian-Nation divides Asian cuisine into three distinct cultures: the southwest Indian style that emphasizes rice and strong spices; the northeast style of China, Korea and Japan that emphasizes heavier sauces in cooking; and the southeast Thai style that uses herbs, vegetables and light sauces.Full Answer >
The three main staples in Native American cuisine are beans, squash and corn. Venison, wild rice, squash, pumpkin, berries and greens are also mainstays in American Indian food culture.Full Answer >