Horn of Africa displays the greatest diversity, a sign often viewed to represent a geographic origin. The Horn of Africa is also the place where the haplogroup E1b1b originated from, Christopher Ehret and Shomarka Keita have suggested that the geography of the E1b1b lineage coincides with the distribution of the Afroasiatic languages. Genetic analysis done on the Afroasiatic speaking population further found that a pre-agricultural back-to-Africa migration into the Horn of Africa occurred through Egypt 23,000 years ago and it brought a non-African ancestry dubbed Ethio-Somali in the region. Together with northern Somalia, Djibouti, the Red Sea coast of Sudan and Eritrea is
Culture of Africa Horn of Africa, the main traditional dishes in Ethiopian cuisine and Eritrean cuisine are "tsebhis" (stews) served with "injera" (flatbread made from teff, wheat, or sorghum), and hilbet (paste made from legumes, mainly lentil, faba beans). Eritrean and Ethiopian cuisine (especially in the northern half) are very similar, given the shared history of the two countries. The related Somali cuisine consists of an exotic fusion of diverse culinary influences. Varieties of "bariis" (rice), the most popular probably being basmati, usually serve as the main dish. "Xalwo" (halwo) or halva is a popular confection served during special occasions such as Eid