Horn of Africa (Ethiopia: 96.6 million, Somalia: 10.4 million, Eritrea: 6.4 million, and Djibouti: 0.81 million). Regional studies on the Horn of Africa are carried out, among others, in the fields of Ethiopian Studies as well as Somali Studies. This peninsula is known by various names. In ancient and medieval times, the Horn of Africa was referred to as the "Bilad al Barbar" ("Land of the Berbers"). It is also known as the "Somali peninsula", or in the Somali language, "Geeska Afrika", "Jasiiradda Soomaali" or "Gacandhulka Soomaali". In other languages that are local or adjacent to the Horn of Africa, it is known
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