How Yemeni Fish became multicultural Djibouti’s national dish.

Original Story Published by: France 24, www.france24.com
Photo Source: Tony Karumba AFP

(Above) Bon Appetit! Yemen’s gift to Djibouti – split fish, seasoned and seared in a traditional open-flame clay oven

It's lunchtime in Djibouti's capital and "Chez Hamdani" is buzzing. Local celebrities, visiting diaspora and nomadic herders: everyone flocks to this decades-old establishment for a taste of Yemeni fish, the only dish on the menu.

Split in two, coated with a red pepper paste and then baked in a traditional oven: its spicy flavour evokes the complex, multicultural history of this tiny coastal nation nestled between Africa and Arabia.

"It's a recipe imported from Yemen that we have adopted and which is part of our eating habits," explains Abubakar Moussa, a former television anchor, as he waits for his order to be prepared.

"All Djiboutians, whether they are young or old, consume it," adds the 63-year-old, a regular at the establishment.

The heavy Djibouti heat -- which the ceiling fans vainly try to dispel -- does little to dampen the enthusiasm of Moussa or his visiting Belgian grandchildren.