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Food writer Yasemen Kaner-White tells Â鶹Éç 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."