“The local food is actually very austere, or rustic. It comes from the lack of, stems from the lack of resources. So they have fish, so fishing is a very important part of Djiboutian resources. A lot of fish. They don’t really accommodate, they have a little bit of Indian spices. It’s a cultural combination of Indian, Yemeni, and Somali food. But the basic is fish, lamb, rice, peanuts, and milk, goat milk.”