Djiboutian cuisine reflects the country's position at the meeting point of the Horn of Africa and the Arabian Peninsula. Somali and Afar traditions combine with Yemeni, Arab, Ethiopian, and French influences, producing a food culture centred on rice, meat, fish, flatbreads, legumes, and aromatic spices.

Grilled meats, spicy sauces, stews, and rice dishes are common, while tea and coffee are important parts of hospitality. Seafood naturally plays a role along the coast, and ingredients such as cardamom, cumin, and chilli give many dishes a warm, fragrant quality suited to communal eating.