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.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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