Horn of Africa Himyarite Kingdom. Under Ezana (fl. 320–360), the kingdom of Aksum became the first major empire to adopt Christianity, and was named by Mani as one of the four great powers of his time, along with Persia, Rome and China. Northern Somalia was an important link in the Horn, connecting the region's commerce with the rest of the ancient world. Somali sailors and merchants were the main suppliers of frankincense, myrrh and spices, all of which were valuable luxuries to the Ancient Egyptians, Phoenicians, Mycenaeans, Babylonians and Romans. The Romans consequently began to refer to the region as "Regio Aromatica". In
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