麻豆约拍

Food writer Yasemen Kaner-White tells 麻豆约拍 Radio Berkshire's Bill Buckley about the char-grilled fish in Djibouti

Yasemen Kaner-White:

"There's a Yemeni influence as well, so the Yemeni fish they do, they have a charcoal oven.

"A cabri - that's literally a baby goat that's been cooked for hours and hours.

"You might be a bit frustrated by the no-frills accommodation, but it's made up for by the people, the safety."