Sub-Saharan Africa West and Central Africa), or sometimes extending from the coast of West Africa to Western Sudan. Its equivalent in Southeast Africa was "Zanj" ("Country of the Blacks"), which was situated in the vicinity of the Great Lakes region. The geographers drew an explicit ethnographic distinction between the Sudan region and its analogue Zanj, from the area to their extreme east on the Red Sea coast in the Horn of Africa. In modern-day Ethiopia and Eritrea was "Al-Habash" or Abyssinia, which was inhabited by the "Habash" or Abyssinians, who were the forebears of the Habesha. In northern Somalia was "Barbara" or
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