Reflections on Eating in Yemen & Djibouti


Borrowed from my cooking blog:

One day soon I shall blog about my culinary adventures in Djibouti and Yemen. I fell in love with freshly made cantaloupe juice, could have survived on bread and butter (in temperatures so hot the butter melted on your plate) and decided maybe I’m not so fond of Ethiopian. The Yemeni cuisine was worth returning for– never have I eaten somewhere where the spices were so effectively used in a dish. I now believe I have never had a true saffron rice, the blend of saffron (which did more than merely turn the rice yellow) and the touch of clove really did tease the palate.

Oh, look at that. I did blog about the food. My true lament is that I did not bring home honey from Yemen. The color was so richly yellow it almost appeared orange. We had a small bowl of yogurt with this honey at our hotel and it was so simple and fulfilling. I miss it. Painfully.

I brought home American sauce as a joke for my family, purchased in the Nougaprix in Djibouti. I thought it was Thousand Island dressing and my husband confirmed it on our burgers tonight. Thousand Island without pickles. That works for my husband as he loves Thousand Island but hates pickles.

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