My Global Food Challenge

Djibouti (2)

Skoudehkaris Rice (Djibouti)

“This is a traditional Djiboutian recipe for a classic one-pot stew of lamb cooked in a spiced tomato-based sauce with rice.”


500g lamb shoulder, diced
500g rice
3 tbsp oil
500g fresh tomatoes, blanched, peeled and chopped
2 large onions, chopped
salt and black pepper to taste
1/2 tsp ground cumin
1/2 tsp ground cloves
1 tsp minced garlic
1/2 tsp ground cardamom seeds
1 tsp chopped red chili


Fry the chopped onions in the oil until softened. Add the meat and cook until browned then add the tomatoes and allow to cook for a few minutes. Add all the spices, cover with water and allow to simmer gently for 45 minutes. When the meat is tender add the rice and 500ml water, bring to the boil reduce to a simmer and cook for 20 minutes, or until the rice is done. Cook for a few more minutes to dry the mixture immediately and serve immediately.

Link to My Post on Djibouti:

Cuisine:  Dijiboutian

Main Ingredient:  Lamb

Banana Fritters (Djibouti)


6 well ripened bananas
4 oz. rice or wheat flour
2 oz. sugar dissolved in 4 T. water
1/2 to 1 tsp. nutmeg
fat for frying


Mash bananas with a fork or use blender to make pulp.   Add the flour, sugar dissolved in water, and nutmeg.

Add water, if needed, to make a batter of pancake consistency.   Mix well and fry like pancakes in an oiled frying pan until golden brown.

Link to My Post on Djibouti:

Cuisine:  Dijiboutian

Main Ingredient:  Banana

Djibouti on map of Africa


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