John Myers
I-Djiboutian Cuisine: Isipiliyoni Esinezinongo?
Uma kuziwa ekuzameni ukudla okusha, umuntu akakwazi ukuzibamba kodwa uyazibuza ngezinongo nama-flavour angase ahlangane nawo. Ukudla kwase-Djibouti akuhlukile; ngenhlanganisela yamathonya ase-Afrika, eMpumalanga Ephakathi, naseFrance, kuyinto eyingqayizivele futhi enambitheka. Kodwa-ke, uma kuziwa endabeni yokushisa, abantu abaningi bayazibuza ukuthi izitsha zase-Djibouti zibaba yini.
Ukuhlola Ukusetshenziswa Kwezinongo e-Djibouti
Izinongo zidlala indima ebalulekile ekudleni kwase-Djibouti, futhi zisetshenziselwa ukuthuthukisa ukunambitheka kwezitsha. Izinongo ezivame ukusetshenziswa zifaka i-cumin, i-coriander, i-turmeric, isinamoni, ne-ginger. Lezi zinongo zisetshenziselwa ukwengeza ukujula nokuba yinkimbinkimbi ezitsheni, futhi zivame ukusetshenziswa ngokuhambisana nomunye nomunye. Amakhambi amasha afana ne-parsley ne-cilantro nawo asetshenziswa ezitsheni eziningi zase-Djibouti.
I-Heat Factor: I-Spacy vs. Mild Djiboutian Dishes
Nakuba ukudla kwase-Djiboutian kuhlanganisa izinongo, ngokuvamile akubhekwa njengezinongo. Esikhundleni salokho, kugxilwe ku-flavour yezithako ngokwazo, nezinongo ezisebenza njengezithuthukisi kunokuba zinqobe isidlo. Uma sekushiwo, kukhona izitsha ezibabayo e-Djiboutian cuisine, njengesidlo esiphefumulelwe sase-Yemeni esibizwa nge-“fahsa,” okuyisobho lenkomo elibabayo. Nokho, izitsha eziningi zithambile, njengokuthi “lahoh,” okuwuhlobo lwesinkwa esinjenge-pancake, noma i-“skoudehkaris,” okuyilayisi eliphekwe nemifino nezinongo.
Sengiphetha, ukudla kwase-Djiboutian kuwukuzizwisa okumnandi nokuhlukile okuhlanganisa uhla lwezinongo. Nakuba kukhona izitsha ezibabayo, ukudla okuningi kuthambile futhi kugxile ekunambithekeni kwezithako ngokwazo. Ngakho-ke uma ubheke ukuzama okuthile okusha, zama ukudla kwase-Djiboutian futhi ujabulele uhambo olumnandi!
