Horn of Africa polity was succeeded by the Sultanate of Ifat around 1285. Ifat was governed from its capital at Zeila in northern Somalia and was the easternmost district of the former Shewa Sultanate. The Adal Sultanate was a medieval multi-ethnic Muslim state centered in the Horn region. At its height, it controlled large parts of Somalia, Ethiopia, Djibouti and Eritrea. Many of the historic cities in the region, such as Amud, Maduna, Abasa, Berbera, Zeila and Harar, flourished during the kingdom's golden age. This period that left behind numerous courtyard houses, mosques, shrines and walled enclosures. Under the leadership of rulers such
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