East Africa · Main
Poisson Yéménite (Clay Oven Split Roast Fish)
Spatchcocked sea bass slathered in fiery sahawiq spice paste and roasted at blistering heat until charred and flaky.
The story
Reflecting centuries of maritime connectivity across the Bab-el-Mandeb strait, Poisson Yéménite has become the defining specialty of fishmongers along Djibouti City's coastline. Whole catch—most prized being sea bass or red snapper—is split symmetrically down the spine, pinned flat, and plastered with an aromatic spice rub. Traditionally slapped against the inner wall of a vertical charcoal-fired clay tandoor oven, the intense direct heat chars the spice crust instantly while sealing in all moisture.
Cook this next
Bajiya (Spiced Black-Eyed Pea Fritters)
Crispy golden East African black-eyed pea fritters laced with garlic, cumin, and fresh cilantro, served with spicy tamarind dip.
Canjeero (Spongy Sourdough Flatbread)
Tangy, fermented flatbread cooked on one side until dotted with delicate honeycomb pores, tailored for morning dipping.
Fah-fah (Spiced Goat and Vegetable Broth)
A deeply aromatic, restorative Djiboutian broth laden with tender bone-in goat, root vegetables, and fragrant green cardamom.
Ga'ambo (Stone-Baked Thick Hearth Bread)
Ancient Afar stone-baked hearth bread with a rugged, scorched outer crust and an airy, hearty crumb made over natural heat.