Djibouti is located in the continent of Africa. It has Saudi Arabia and Yemen to the north, the Gulf of Aden to the east, the Indian Ocean and Somalia to the southeast, Ethiopia to the south, Sudan to the west, and Eritrea to the northwest.
The capital is Djibouti.
The official languages are Arabic and French.
The climate is often torrid, varying between two major seasons: a cool season lasting from October to April and the hot season from May to September.
The staple foods are beef, goat, lamb, rice, pasta, steak fish, lentils, cinnamon, porridge, mango, guava, bananas and so much more (https://en.wikipedia.org/wiki/Djiboutian_cuisine).
https://www.britannica.com/place/Djibouti
SKOUDEHKARIS (https://nationalfoods.org/recipe/national-dish-of-djibouti-skoudehkaris/):
- 1lb. lamb meat
- ½ C long grained white rice
- 1 onion, peeled and chopped
- 1 TBSP ghee / vegetable oil
- 1 tsp whole cloves
- ¼ tsp cayenne pepper powder
- ½ tsp ground cinnamon
- ½ tsp cumin powder
- 1 tsp ground cardamom
- 15oz. can of diced tomato
- Salt & pepper
- Water
- Cilantro leaves, chopped
- Heat a Dutch oven pot medium-high, then add the ghee or oil.
- Saute the chopped onions in the ghee together with cumin, cinnamon, cloves, cardamom, and cayenne pepper.
- Cook until the onions are soft and translucent.
- Cut the lamb meat into cubes using a sharp knife.
- Put the lamb meat into the pot and toss with the sauteed onions and spices.
- Brown the lamb and then add the canned tomatoes.
- Season with pepper.
- Pour in water to cover the meat and place the pot in an oven preheated to 350F.
- After 45 minutes, test the tenderness of the lamb. Adjust cooking time and add more water if necessary.
- Rinse the rice in water and add it to the pot.
- Stir everything together, season with salt, and cover the pot.
- Allow to cook for about 15 minutes or until the rice is tender, and sticky, and all the water has been absorbed.
- Spoon the cooked meal onto serving plates, garnish with the chopped Cilantro leaves, and serve the Skoudehkaris dish hot.
This had such good flavor!! Highly recommend!!
KASHATA (Coconut Peanut Sugar Candy) (https://www.thebigsweettooth.com/kashata-coconut-peanut-sugar-candy/):
- 1-1/2 C sugar
- 1/3 C coconut milk
- ½ tsp cardamom powder
- ¾ C peanuts
- 1-1/2 C grated coconut
- Pinch of salt
- Roast the peanuts till a nice aroma comes and set aside.
- Grease or line an 8-inch square pan.
- Combine the sugar, coconut milk and cardamom in a large saucepan and keep it on low flame.
- Still till the sugar gets dissolved and then allow it to boil till the mixture turns syrupy. Keep moving the pan with its handle for even mixing.
- Once you boil for around 10 minutes, you will notice the mixture turning syrupy and starting to change color.
- Add in the peanuts, coconut and salt and mix well till nicely combined.
- Cook for another couple of minutes.
- Switch off and pour into the prepared pan.
- Flatten the top using a spatula.
- Allow to cool completely before cutting into squares and serving. Makes 16 squares.
I used Monk Fruit instead for the sugar substitute. Still tuned out really good!!
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