A FOOD TRADITION

Tihami Cuisine

Tihami cuisine comes from Yemen's hot, low-lying Red Sea plain, including communities whose foodways reflect fishing, irrigated agriculture, and contact with neighboring Red Sea societies. Sorghum and millet, wheat, okra, pulses, sesame, chilies, and coastal fish are important ingredients, while meals commonly use stewing, griddling, drying, and open-fire roasting. Sauces and relishes provide heat and acidity, and flatbreads or porridges accompany stews. Representative examples include fish grilled or stewed with spices, sorghum-based asida, and vegetable or meat stews served with flatbread. Boundaries with broader Yemeni cuisine remain fluid.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.