Djibouti Food Guide
Content Information
Recently updated🔥Current Food Trends 2025
What's happening in Djibouti's culinary scene right now
Djibouti's 2025 culinary scene blends Somali, Afar, Yemeni, and French influences with Indian spices. The capital's restaurant scene features expatriate-favorite establishments like La Chaumière (Asian-French fusion) and Tentazioni at Kempinski Palace (Italian with bay views). Traditional dishes like Skudahkharis remain special-occasion foods, difficult to find in regular restaurants but celebrated during Eid al-Adha. Street food culture thrives with sambusas and canjeero vendors throughout Djibouti City. Despite coastal location, locals maintain pastoral preferences for camel, goat, and lamb over seafood. French colonial influence persists in café culture and bistro-style dining. The nomadic heritage shapes cuisine toward preserved and dried ingredients.
Food Safety Tips
Essential food safety information to help you enjoy Djibouti's cuisine safely and confidently.
Drink only bottled water
Tap water is not safe to drink in Djibouti. Always use bottled water for drinking and brushing teeth. Be cautious with ice in beverages.
Choose busy vendors with high turnover
Street food like sambusas and canjeero can be safe when purchased from popular stalls where food is prepared fresh and cooked thoroughly at high temperatures.
Be cautious with foods left at room temperature
In Djibouti's hot climate, avoid foods that have been sitting out for extended periods. Choose freshly prepared meals.
Ensure meat is thoroughly cooked
With prevalence of goat, lamb, and camel meat, verify thorough cooking. Choose reputable restaurants for meat dishes.
Dietary Options
vegetarian
LOW AVAILABILITYVegetarian options are limited as Djiboutian cuisine is heavily meat-focused. Some options include canjeero with vegetables, rice dishes, and lentils in urban restaurants.
vegan
VERY LOW AVAILABILITYVegan options are very scarce. Most dishes contain meat, dairy, or ghee. International restaurants in hotels may offer limited vegan choices.
gluten-free
LOW AVAILABILITYGluten-free awareness is minimal. Many staples like canjeero contain flour. Rice-based dishes and naturally gluten-free options may be available.
halal
HIGH AVAILABILITYAlmost all food in Djibouti is halal, as it is a predominantly Muslim country with Islamic dietary practices.
Common Allergens
Gluten
HIGH PREVALENCEWheat flour is used extensively in breads and pastries
COMMONLY FOUND IN:
Dairy
MEDIUM PREVALENCEDairy products appear in traditional dishes and beverages
COMMONLY FOUND IN:
Sesame
MEDIUM PREVALENCESesame seeds and tahini used in various preparations
COMMONLY FOUND IN:
Chili Peppers
HIGH PREVALENCEHot green chili peppers are common in Djiboutian cuisine
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Djibouti's food culture for travelers.
Skudahkharis
Djibouti's national dish - fragrant rice with lamb cooked with cardamom, cumin, cayenne, cinnamon, cloves, tomatoes, onions, and garlic. Traditionally prepared during Eid al-Adha. The complex spice blend reflects Ayurvedic influences. Can also be made with chicken, beef, or fish. Considered special occasion food and difficult to find in regular restaurants.
Fah-Fah
Classic Djiboutian stew made with goat meat (or camel/lamb), vegetables, and hot chilies. Served with canjeero bread to soak up the flavorful sauce. Especially popular during Ramadan. The spicy, hearty stew showcases the pastoral heritage of Djiboutian cuisine.
Canjeero (Laxoox)
Traditional sponge-like flatbread similar to Ethiopian injera but slightly thicker. Made from fermented batter and cooked on a griddle. Enjoyed for breakfast with honey, sugar, or savory toppings like stew. Soft, versatile texture makes it perfect for scooping up dishes.
Sambusa
Djiboutian version of samosa - triangular fried pastries stuffed with spiced ground meat (usually goat) or fish, onions, and vegetables. Seasoned with hot green chili peppers. Commonly eaten during Ramadan iftar (afur). Served with spicy paneer sauce for added heat.
Mukbassa
Traditional Yemeni-style fish dish that reflects Djibouti's Red Sea coastal location. Whole fish cooked with aromatic spices, served with spicy sauces and banana paste drizzled with honey. The sweet-savory combination is distinctive.
Lahoh
Somali-Djiboutian pancake-like bread with distinctive bubbly surface from fermentation. Eaten for breakfast or as accompaniment to stews. Often served with ghee, honey, or savory toppings.
Yetakelt W'et
Vegetable stew with Ethiopian influence featuring carrots, potatoes, green beans, and cabbage cooked in spiced sauce. One of the few vegetarian options in meat-heavy Djiboutian cuisine.
Camel Meat Dishes
Reflecting nomadic pastoral heritage, camel meat is prized in Djibouti. Prepared as stews, grilled, or dried. Leaner than beef with distinctive flavor. Often served during special occasions.
Banana Fritters
Sweet street food snack of sliced bananas coated in spiced batter and deep-fried. Popular afternoon treat sold by vendors throughout Djibouti City.
Xalwo (Halwa)
Sweet confection made with sugar, cornstarch, ghee, and cardamom, often containing nuts. Dense, gelatinous texture. Served during celebrations and as welcome treat for guests. Reflects Arab and Indian influences.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Djibouti's diverse culinary traditions.
Grilled Fish
Despite local preference for meat, coastal vendors serve fresh Red Sea fish grilled over charcoal with spices. Simple preparation highlights fresh catch.
Allergens:
Rice and Meat
Simple everyday dish of spiced rice served with goat, lamb, or camel meat. Staple meal in many households and casual eateries.
Sabayad
Layered flatbread similar to paratha, brushed with ghee and cooked on griddle. Eaten for breakfast or as accompaniment to stews.
Allergens:
Maraq
Somali-style soup with vegetables, meat, and spices. Lighter than fah-fah, often eaten for lunch or dinner.
Oodkac
Dried meat jerky (usually goat or camel) reflecting nomadic food preservation traditions. Protein-rich snack for travelers.
Muufo
Cornbread-like flatbread made with cornmeal, sometimes mixed with wheat flour. Denser than canjeero, eaten with stews.
Allergens:
Bariis Iskukaris
Fragrant rice dish with raisins, onions, and spices. Festive preparation similar to skudahkharis but simpler.
Suqaar
Diced meat (goat, camel, or lamb) sautéed with vegetables, onions, and spices. Quick-cooking dish popular for meals.
Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Djibouti.
Djibouti City
The capital blends Somali, Afar, Yemeni, and French culinary influences. Home to upscale restaurants like La Chaumière (Asian-French fusion on Place Menelik) and Tentazioni at Kempinski Palace (Italian with sea views). Street vendors sell sambusas and canjeero. Expatriate community supports diverse international cuisine.
Cultural Significance:
Capital city cuisine reflects Djibouti's position at crossroads of Africa, Arabia, and Indian Ocean trade routes. French colonial influence persists in café culture and bistro dining. Despite coastal location, pastoral meat preferences dominate over seafood.
Signature Dishes:
- Skudahkharis
- Fah-fah
- Sambusas
- Canjeero
Key Ingredients:
Afar Region
Nomadic Afar people's cuisine emphasizes preserved and dried foods suitable for desert life. Camel milk and meat central to diet. Simple preparations reflecting mobile lifestyle.
Cultural Significance:
Afar cuisine preserves ancient nomadic food traditions adapted to harsh desert environment. Food preparation methods designed for portability and preservation without refrigeration.
Signature Dishes:
- Dried camel meat
- Fermented camel milk
- Simple stews
Key Ingredients:
Tadjoura
Historic Red Sea port town with Arab and Yemeni influences. Seafood more prominent than in interior. Traditional architecture houses maintain old cooking methods.
Cultural Significance:
Tadjoura's history as dhow trading port brought Yemeni culinary traditions. One of few Djiboutian regions where seafood features prominently in local diet.
Signature Dishes:
- Grilled fish
- Seafood stews
- Yemeni-style dishes
Key Ingredients:
Sweet Delights & Desserts
Indulge in Djibouti's traditional sweet treats and desserts.
Xalwo (Halwa)
Traditional sweet confection made with sugar, cornstarch, cardamom, and ghee, often studded with nuts. Dense, translucent texture. Served during celebrations, weddings, and Eid. Reflects Indian culinary influence.
Kac Kac
Crunchy fried dough cookies coated in sugar or honey. Popular snack during Ramadan and celebrations. Simple ingredients - flour, oil, sugar.
Doolshe
Sweet pastry dessert with dates and spices. Reflects Arab influence on Djiboutian sweets. Often served with tea.
Traditional Beverages
Discover Djibouti's traditional drinks, from locally produced spirits to regional wines.
Traditional Tea
Spiced tea with cardamom, cinnamon, and cloves, often sweetened. Hospitality ritual in Djiboutian culture. Similar to Somali shaah.
Soft Beverages
Discover Djibouti's traditional non-alcoholic drinks, from local teas to refreshing juices.
Shaah (Spiced Tea)
Traditional spiced tea heavily influenced by Somali culture. Brewed with cardamom, cinnamon, sometimes ginger. Served very sweet and hot. Essential hospitality beverage.
Camel Milk
Fresh or fermented camel milk reflecting nomadic pastoral traditions. Nutritious beverage consumed plain or sweetened. Prized for health benefits.
Fresh Fruit Juice
Mango, papaya, and guava juices available in urban areas. Refreshing in hot climate.