Horn of Africa Consequently, they lose their moisture before reaching Djibouti and Somalia, with the result that most of the Horn receives little rainfall during the monsoon season. In the mountains of Ethiopia, many areas receive over 2,000 mm (80 in) per year, and even Asmara receives an average of 570 mm (23 in). This rainfall is the sole source of water for many areas outside Ethiopia, including Egypt. In the winter, the northeasterly trade winds do not provide any moisture except in mountainous areas of northern Somalia, where rainfall in late autumn can produce annual totals as high as 500 mm (20
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