Djiboutian cuisine

[1] Breakfast (quraac) is an important meal for people in Djibouti, who often start the day with some style of tea (shaah) or coffee (buna).

[citation needed] Lunch (qado) and dinner (casho) are often served with an elaborate main dish of stew (maraq), which comes in a variety of styles and flavors.

Popular side dishes are lentils and rice, which are typically covered with sauces, such as the hot berbere or the buttery niter kibbeh.

[citation needed] Sambusa, the Somali version of the triangular samosa snack, is commonly eaten throughout Djibouti during the afur (iftar).

Bajiyos, the Somali version of the Indian pakora, are a regular fixture at the table and in street shops, particularly when it is time to break the fast during Ramadan.