Fah-fah is a traditional soup originating from Djibouti. It's usually made with a combination of goat meat, cabbage or kale, leeks, garlic, onions, potatoes, hot peppers, coriander, salt, and pepper. The meat and vegetables are placed into a pot, covered with water, and gently simmered.

After some time, the garlic and coriander are added to the pot and the soup is simmered until the meat is tender. Once done, fah-fah is typically served in individual bowls with canjeero (injera) flatbread on the side. The soup is usually made in the southern parts of the country and it's often served for dinner.

The goat meat is marinated in a blend of aromatic spices, including thyme, paprika, and lemon juice, then cooked until tender with onions, garlic, and fiery Scotch bonnet peppers. This savory, smoky meat is then mixed with al dente pasta, which has been sautéed with garlic, onions, bell peppers, and cherry tomatoes.

The addition of heavy cream brings a rich, velvety texture to the dish, balancing the spiciness of the Asun. The pasta is finished with a sprinkle of fresh herbs like parsley or basil and optionally topped with grated Parmesan cheese, creating a beautifully complex dish that harmoniously blends the vibrant flavors of Nigeria with the beloved comfort of Italian cuisine.

Kissuto rombo is a traditional meat dish originating from Angola. The dish is usually made with a combination of goat meat, white wine, lemon juice, garlic, hot peppers, bay leaves, olive oil, salt, and white pepper. The young goat is cleaned, washed, and rubbed with a combination of garlic, lemon juice, salt, oil, and hot peppers.

The meat is marinated overnight and the next day it's baked in the oven while being basted with white wine from time to time. Once fully cooked, the meat is typically served with rice and chips on the side.