The Horn of Africa has some seriously distinctive food, built around grains, flatbreads, legumes, goat, lamb, beef, and layers of aromatic spice. Fermented breads, chili-rich sauces, ginger, garlic, clarified butter, and slow-cooked stews make every bite wonderfully bold.

Ethiopian and Eritrean tables famously revolve around injera and communal platters of richly seasoned wats, vegetables, and lentils. Somali cooking brings rice, grilled meats, bananas, pasta, and Arabian and Indian Ocean influences. Coffee and tea traditions add another lovely layer.