Cuisine of Djibouti City for gourmets. Places for dinner - best restaurants

The national cuisine of Djibouti has inherited a lot of interesting traditions from Ethiopian cooking. Local dishes are quite simple but distinguished by an incomparable taste. Delicacies hold a special place among traditional dishes. The most common treats are spiced raw ground beef and steak tartare, which is commonly served with interesting sauces and seasonings. Fans of savory dishes must try meat with Berbere sauce - the hottest sauce served to many dishes.

Whatever the order, in addition to the main dish, guests of local restaurants will certainly be served fresh wheat tortillas prepared in special clay ovens according to a special recipe. As for drinks, craft beer is the most popular among locals. This nice refreshing drink has won recognition among foreign visitors - there is no better recipe to survive Djibouti's heat.

Lac Assal is an excellent national restaurant where visitors are offered all the most popular treats and drinks. The restaurant's hall is decorated in full accordance with national traditions, Lac Assal is perfect for special occasions and celebrations. Melting Pot specializing in French cuisine is one of the most attractive budgetary restaurants in town. Skillful chefs never cease to delight guests with original culinary masterpieces. Besides traditional French dishes, its menu includes some interesting Japanese delicacies and classic Greek dishes. Copyright www.orangesmile.com

Seafood lovers will enjoy cozy restaurant La Mer Rouge serving incredible delicacies and original fish dishes. One of the best Indian restaurants in town is KURRY - Flavor Of India designed in a manner of a nice bar with high counter chairs. In the mornings, the restaurant offers a buffet breakfast, and in the evening, guests are attracted by an interesting entertainment program. Some of the restaurant tables are served on an outdoor terrace, so visitors always have the opportunity to dine in the fresh air.

Connoisseurs of Italian cuisine will not be bored as well - magnificent restaurant Le Pizzaiollo is at their service. Pizza alone is offered here in more than ten varieties, and traditional pasta is served with an incredible number of signature sauces. The restaurant has its own wine cellar housing an excellent collection of Italian wines.

The local food that tourists can try in Djibouti will most likely look quite unusual to the majority of foreign guests. Fafa soup is a typical local soup that is made of oxtail and joints. The broth cooked from these ingredients is very delicious. After that, such ingredients as onion, ginger, fresh greens, and other vegetables are added to the broth. A generous use of spices is one of the main peculiarities of this dish. Among the mandatory spices, it is important to mention cloves, fennel and coriander seeds, cinnamon and other spices, thanks to which the soup gets its signature spicy and distinctive taste.

Yetakelt W'et spicy vegetable stew is a no less nutritious regional specialty. There is no exact recipe for this dish, so every restaurant may cook it somewhat differently. As a rule, the stew contains potatoes, carrots, fresh tomatoes, cilantro, and other fresh greens. In accordance with some recipes of Yetakelt W'et, it is a vegetarian dish. However, some restaurants may add ground meat to it.

All kinds of sauces are incredibly popular and widely used in the regional cuisine. Literally no meat or poultry dish is possible without a matching sauce. Berber sauce remains one of the most popular choices, which is equally popular among locals and tourists. By the way, it is easy to cook this sauce at home. Chili pepper is the main ingredient of this sauce. You will need six medium-sized peppers for this sauce. Other ingredients are peanut butter (4 tablespoons.), thyme seeds (2 teaspoons), peppercorns (1 teaspoon), smoked paprika (2 tablespoons), milled cardamom (1 teaspoon), milled cinnamon (1/2 teaspoon), milled coriander (1/2 teaspoon), 1 onion, and 2 garlic cloves.

Grate onion and put garlic through a wringer. Warm oven to 230°C, smear chili peppers with butter, put them into the oven and bake 6-8 minutes. Bake pepper until its surface becomes black.

After that, cool the peppers and take off the black cover. Put them into boiling water and leave for 30 minutes. Then take a dry frying pan and roast thyme and peppercorns. After that, put them with chili peppers and other ingredients into food processor and mix. If the sauce is too thick, add some water to it. The ready sauce should be then boiled on a slow fire for 10 minutes. Berber sauce should have a creamy consistency.