Fah-fah
| Type | Stew |
|---|---|
| Course | Lunch |
| Place of origin | Djibouti, Somaliland, Yemen, Ethiopia |
| Main ingredients | Meat (goat, camel) and vegetables (carrots, potatoes, onions, etc.) |
Fah-fah is a Djiboutian soup, mostly eaten in southern parts of the country, and popular in East African cuisine. Fah-fah is typically made of goat meat with vegetables and green chilies and served with flatbread: aish (Lebanese bread), injera (Ethiopian flatbread), or lahoh (a sponge-like Somali bread).
Fah-fah should not be confused with the dry infant formula faffa from Ethiopia.
See also
References
https://www.greatbritishchefs.com/features/east-african-food-guide